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Traditional Melt-in-the-Mouth Peanut Cookies

groups6 servingsspeedMediumcountertopsPrep: 40 minsskilletCook: 25 minsscheduleTotal: 65 minsoutdoor_grillBaked
Allergens:warningPeanutswarningGlutenwarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Preparation
00:00:09

Preheat the oven to 170 C.

local_fire_department170 C
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Watch out

The oven must reach the set temperature before putting in the peanuts, otherwise baking time will be prolonged and uneven.

Tools:oven
02
Active Cooking
00:00:13
warningStay safe

Wear oven mitts when taking the hot baking tray out of the oven to prevent skin burns from high temperature.

Spread 350g of peeled peanuts in a single layer on a baking tray, put into the preheated oven and bake at 170 C for 20 to 22 minutes until golden yellow, then remove and set aside to cool.

local_fire_department170 C, 20-22 minutes
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Watch out

Peanuts must be in a single layer without overlapping, otherwise overlapping parts won't get crispy

they must cool completely before grinding, otherwise they will release oil and turn mushy

Ingredients:Peanuts (350 g)
Tools:baking trayovenoven mitts
03
Active Cooking
00:00:32

Use a food processor to grind 350g of cooled peeled peanuts into fine peanut powder, and pour into a large bowl for later use.

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Watch out

Pulse the food processor intermittently, otherwise continuous blending will turn the peanuts into peanut butter instead of powder.

Ingredients:Peanuts
Tools:spatulamixing bowlfood processor
04
Active Cooking
00:00:56

Put 300g all-purpose flour, 140g icing sugar, and 1/4 tsp fine salt into a bowl, and mix thoroughly with a whisk.

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Watch out

Icing sugar easily forms lumps and must be thoroughly whisked out, otherwise there will be unevenly sweet hard lumps in the dough.

Ingredients:All purpose flour (300 g)icing sugar (140 g)Salt (0.25 tsp)
Tools:mixing bowlwhisk
05
Active Cooking
00:01:03

Sift the mixed dry flour into the peanut powder, and mix thoroughly with a whisk to form an even powder mixture.

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Watch out

Sift gently to prevent flour from splashing out of the bowl

must sift thoroughly, otherwise the cookie texture won't be smooth

Ingredients:All purpose flouricing sugarSalt
Tools:sievewhisk
06
Active Cooking
00:01:20

Add 150g peanut oil, mix first with a spatula, then knead with your hands into a dough until it forms a dough of medium firmness.

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Watch out

Add the peanut oil gradually and mix evenly, otherwise adding too much at once will make it hard to knead and cause the dough to crumble.

Ingredients:Peanut oil (150 g)
Tools:spatula
07
Active Cooking
00:01:45

Take out 1/2 tablespoon (about 7g) of dough, press firmly, gently roll into a ball, and place neatly on a baking tray lined with non-stick parchment paper.

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Watch out

Must press the dough firmly before rolling into a ball, otherwise the cookies will easily crack and fall apart during baking.

Tools:baking traymeasuring spoon
08
Active Cooking
00:02:07

Use the tip of a funnel to gently press a small circular impression in the center of each small dough ball.

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Watch out

Apply moderate pressure, pressing too deep will crack and ruin the entire dough ball.

Tools:funnel
09
Preparation
00:02:15

Add 1/2 tbsp water to 1 egg yolk, stir well, then filter through a sieve for later use.

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Watch out

The egg wash must be thoroughly strained to remove impurities, otherwise clumps will appear on the cookies and ruin the appearance.

Ingredients:Egg Yolk (1 piece)water (0.5 tbsp)
Tools:sievebowl
10
Active Cooking
00:02:27

Evenly brush a thin layer of egg wash on the surface of each cookie.

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Watch out

Apply only a very thin layer of egg wash, otherwise pooling too much in the indentation will cause it to burn black during baking.

Ingredients:Egg Yolkwater
Tools:brush
11
Active Cooking
00:02:34
warningStay safe

Wear oven mitts when taking the hot baking tray out from the oven to prevent the scorching hot tray from burning your hands.

Put the egg-washed cookies into the oven preheated to 170 C, bake for 20 minutes, then remove and set aside until completely cooled.

local_fire_department170 C, 20 minutes
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Watch out

Freshly baked peanut cookies are extremely fragile and crumbly

they must cool completely before moving, otherwise they will break into powder

Tools:ovenoven mitts
12
Active Cooking
00:02:47

Place the completely cooled peanut cookies into an airtight container for storage.

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Watch out

The container must be completely airtight, otherwise the cookies will absorb moisture and turn soft, losing their melt-in-the-mouth texture.

Tools:airtight container

groceryAll Ingredients

Peanuts350 g
All purpose flour300 g
icing sugar140 g
Salt0.25 tsp
Peanut oil150 g
Egg Yolk1 piece
water0.5 tbsp

blenderAll Tools Needed

ovenbaking trayoven mittsspatulamixing bowlfood processorwhisksievemeasuring spoonfunnelbowlbrushairtight container