Kat Lieu’s Chinese Peanut Butter Cookie Recipe for an Auspicious Lunar New Year

Kat Lieu’s Chinese peanut butter cookie

According to legend, hua sheng bing, or peanut cookies, were first baked during the Qing Dynasty by skilled imperial pastry chefs. They handcrafted these cookies using ground peanuts, sugar, and flour and baked them in a traditional wood-fired oven. Nowadays, these cookies symbolize love and warmth and are enjoyed during Lunar New Year. They’re delicious with a hot cup of oolong, black, or jasmine tea. Confession time! I cheated a bit and didn’t use any ground peanuts, but reached for peanut butter (I recommend crunchy peanut butter) and made this dreamy, melt-in-your-mouth, luxuriously heady, and warm cookies. You’ll be surprised when you see how easy it is to make these cookies, and I hope you’ll enjoy them with your family and friends during Lunar New Year, and around the year, as I do.

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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Yield 12

Author Kat Lieu

Prep time

15 Min

Cook time

17 Min

Inactive time

30 Min

Total time

1 H & 2 M

Print

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Kat Lieu's Chinese Peanut Butter Cookies Recipe

According to legend, hua sheng bing, or peanut cookies, were first baked during the Qing Dynasty by skilled imperial pastry chefs. They handcrafted these cookies using ground peanuts, sugar, and flour and baked them in a traditional wood-fired oven. Nowadays, these cookies symbolize love and warmth and are enjoyed during Lunar New Year. They’re delicious with a hot cup of oolong, black, or jasmine tea. Confession time! I cheated a bit and didn’t use any ground peanuts, but reached for peanut butter (I recommend crunchy peanut butter) and made this dreamy, melt-in-your-mouth, luxuriously heady, and warm cookies. You’ll be surprised when you see how easy it is to make these cookies, and I hope you’ll enjoy them with your family and friends during Lunar New Year, and around the year, as I do.

Ingredients

• 1 tablespoon unsalted butter, softened
• 1/4 cup (50 g) granulated sugar
• 3 tablespoons brown sugar
• 1/2 tablespoon miso (red or white) or substitute with 1/4 to 1/2 teaspoon kosher salt
• 1 cup (250 grams) non-hydrogenated peanut butter
• 100 grams all-purpose flour
• 1 teaspoon baking powder
• A pinch of baking soda
• 12 to 15 unshelled, peanuts, salted or unsalted
• 1 egg yolk, beaten for egg wash

Instructions

1. In a stand mixer fitted with the paddle attachment, add the butter and sugars and mix until fluffy and light, a few minutes. Scrape the sides of the bowl as needed with a spatula.
2. Add the miso and peanut butter to the bowl and mix for a few seconds before adding the flour, baking powder, and baking soda. Mix until a dough forms and, again, scrape the sides of the bowl as needed. Cover the dough with plastic wrap or transfer to an air tight container and refrigerate for at least 30 minutes. Cookie dough can also be stored in the refrigerator for a few days, or up to 5 months in the freezer.
3. About 20 to 30 minutes before baking, preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.
4. I like these cookies big and chonky, like ping pong balls, about 36 g each or more than a heaping tablespoon. You’ll have about 12 portions, each roll into a ball between your palms. You may need to compact and squeeze the ball together a bit.
5. Press a peanut into the center of each cookie ball. Transfer the cookie balls to the baking sheet, giving each of them space. They won’t expand much while baking, but they do need consistent airflow to bake nicely.
6. Bake for about 16 to 18 minutes, until the tops shine and they’re bronzed like Greek god statues.
7. Allow the cookies to cool on the baking sheet and enjoy them warm.
8. Store left over cookies in an airtight container. They can also be frozen and reheated in the oven.

Recommended Products:

Silpat Silicone Mat

Modern Asian Baking at Home Cookbook

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

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