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Chinese Peanut Cookies are traditionally made for Chinese New Year. These cookies are very delicate and crumbly and have a melt in the mouth texture.


24 Cookies

Total time

35 minutes






  • 1 cup roasted peanuts
  • 1 cup confectioners sugar
  • 1 cup all purpose flour
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 2 tbsp butter (melted)
  • ⅓ cup oil (Peanut oil preferred)
  • 1 tsp Egg replacer whisked in 1½tbsp water (or use ½ of a whisked egg)


  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. Place the roasted peanuts in a blender or food processor and grind until a coarse crumbs form. Add the confectioners sugar and blend again until the mixture is finely ground. Scrape the bottom and sides of the bowl.
  3. In a large bowl, combine the flour, salt and baking powder. Add the peanut-sugar mixture into the bowl and stir until combined.
  4. Add the melted butter and oil into the bowl. Mix and knead until the whole mixture comes together into a soft dough. If the dough seems too dry, add a tablespoon more oil.
  5. Roll the dough into 1" round balls and place them on the prepared baking sheet. Traditionally a little decorative stamp is put on top, but I used the tip of the straw to make a design.
  6. Brush the cookies with egg replacer mixture (or egg) and then bake for 20~22 minutes until light golden in color. Transfer the cookies to a wire rack to cool completely before serving. Store in an airtight container for up to 1 week.
  7. View the recipe instructions at Cook's Hideout

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