Kat’s Heady Chinese Peanut Butter Cookies

Prep: 15 mins

Cook: 18 mins

Chilling Time: 30 mins

Total: 63 mins

Servings: 12

This recipe is adapted from Modern Asian Kitchen, by Kat Lieu (Harvard Common Press, 2024).

According to legend, hua sheng bing, or Chinese peanut cookies, were first baked during the Qing Dynasty by skilled imperial pastry chefs who handcrafted these treats using ground peanuts, sugar, and flour. Nowadays, these cookies symbolize love and warmth and are enjoyed during Lunar New Year.

Since I had extra peanut butter at home, I cheated and used that instead of ground peanuts. For cookies that align more with the traditional texture, I suggest using nutty and crunchy peanut butter, but for creamier cookies, use smooth peanut butter. Either way, these cookies will be dreamy, melt-in-your-mouth, luxuriously heady, and warm.

They’re surprisingly easy to make and can even be shaped into different animal shapes. I hope you enjoy them with your family and friends year-round and not just during Lunar New Year.

P.S. These cookies are delicious with a hot cup of tea, like oolong, black, or jasmine.

Ingredients

• 1 tablespoon (14 grams) unsalted butter, softened

• 1/4 cup (50 grams) granulated sugar

• 3 tablespoons (45 grams) brown sugar

• 1/2 to 1 tablespoon miso (red or white) or substitute with 1/4 to 1/3 teaspoon kosher salt, adjust to taste

• 1 cup (250 grams) crunchy or smooth natural (non-hydrogenated) peanut butter

• 3/4 cup (100 grams) all-purpose flour

• 1 teaspoon baking powder

• A pinch of baking soda

• 12 to 15 shelled peanuts, salted or unsalted

• 1 egg yolk, beaten for egg wash

Steps to Make It

1. Gather the ingredients.

2. In a stand mixer fitted with the paddle attachment, add 1 tablespoon (14 grams) unsalted butter, softened, 1/4 cup (50 grams) granulated sugar, and 3 tablespoons (45 grams) brown sugar and mix until fluffy, a few minutes. Scrape the sides of the bowl as needed with a spatula.

3. Add 1/2 to 1 tablespoon miso (red or white) or 1/4 to 1/3 teaspoon kosher salt and 1 cup (250 grams) crunchy or smooth natural (non-hydrogenated) peanut butter and mix for a few seconds before adding 3/4 cup (100 grams) all-purpose flour, 1 teaspoon baking powder, and a pinch of baking soda. Mix until a dough forms. Again, scrape the sides of the bowl as needed. If the dough feels too dry and crumbly, add a little more peanut butter, about up to 1 to 2 tablespoons (16 to 32 grams).

4. Cover the dough with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to 1 hour. This cookie dough can also be stored in the refrigerator for a few days, or up to 5 months in the freezer.

5. About 20 to 30 minutes before baking, preheat the oven 350 F with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.

6. I like these cookies big and chonky, like ping-pong balls, about 1.3 ounces (36 grams) each or more than a heaping tablespoon. You’ll have about 12 to 15 portions. Roll each of them into a ball between your palms. You may need to compact and squeeze the ball together a bit to keep its shape.

7. Press a whole peanut into the center of each cookie ball. Transfer the cookie balls to the baking sheet, giving each space. While they won’t expand much while baking, they will need consistent airflow to bake nicely. Brush all the tops with the egg wash.

8. Bake until the tops shine and the edges are browner, about 16 to 18 minutes.

9. Allow the cookies to cool on the baking sheet and enjoy them warm.

How To Store

Store leftover cookies in an airtight container at room temperature for up to one week. If you’ve frozen any, they can be defrosted at room-temperature for a few hours and refreshed in the oven at 350 F for a few minutes to restore their original texture.

Feeling Adventurous? Try This:

• Make smaller cookies—While I love bigger cookies, the portions I listed here may feel to filling for some, so you can divide the dough into smaller balls, about 15 grams each, and make about 24 to 30 cookies instead of 12. You’ll need more peanuts, and to bake the cookies for less time, so plan accordingly.
• Make it vegan—Substitute butter with vegan butter and substitute the egg wash with any plant-based milk or melted vegan butter. A touch of agave nectar or maple syrup mixed with plant-based milk gives the cookies a nice sheen.

Nutrition Facts
Servings: 12
Amount per serving
Calories	212
% Daily Value*
Total Fat 13g	16%
Saturated Fat 3g	13%
Cholesterol 33mg	11%
Sodium 186mg	8%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	8%
Total Sugars 9g
Protein 7g
Vitamin C 0mg	0%
Calcium 45mg	3%
Iron 1mg	5%
Potassium 164mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.