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Traditional Melt-in-Your-Mouth Peanut Cookies

Name: Traditional Melt-in-Your-Mouth Peanut Cookies
Prep time: 20 min
Cook time: 18 min 30 s
Total time: 38 min 30 s
Yield: 6 servings
Cuisine: chinese
Ingredients: Peanuts; All purpose flour; icing sugar; Salt; Peanut oil; Egg Yolk; water

groups6 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 19 minsscheduleTotal: 39 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

Active Cooking

00:00:44

warningStay safe

Wear heat-resistant gloves when taking out the baking tray to prevent severe burns.

Prepare 250g raw peanuts, spread them evenly on a baking tray lined with parchment paper, and place them into the middle rack of a preheated oven at 180°C. Bake using top and bottom heat for about 15 to 17 minutes until roasted and fragrant.

local_fire_departmentTop and bottom heat 180°C, middle rack 15-17 minutes

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Watch out

Spread the peanuts in a single layer without overlapping, otherwise they will roast unevenly.

Ingredients:Peanuts (250 g)

Tools:baking trayoven

Active Cooking

00:01:07

Let the roasted peanuts cool until comfortable to touch, rub them with your fingers to remove the outer skins, then put them into a colander and shake to filter out all skins and impurities, leaving clean peanuts.

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Watch out

Let the peanuts cool down completely before peeling, otherwise the remaining heat will keep them soft and prevent the skin from coming off easily.

Ingredients:Peanuts

Tools:colander

Active Cooking

00:02:01

Take 190g peeled peanuts and put them into the blender, cover with the lid, and pulse for a few seconds. Do not over-blend, until they turn into coarse ground peanuts with tiny bits remaining.

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Watch out

Pulse the blender intermittently, otherwise continuous blending will cause the peanuts to release oil and turn into peanut butter.

Ingredients:Peanuts (190 g)

Tools:blender

Preparation

00:02:28

Place a large mesh sieve over a big bowl, add 190g ground peanuts, 155g all purpose flour, 87g icing sugar, and 1g salt into the sieve, sift them all into the bowl, and then mix them evenly with a whisk.

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Watch out

Sift and mix thoroughly, otherwise uneven distribution of icing sugar and salt will affect the texture and taste.

Ingredients:Peanuts (190 g)All purpose flour (155 g)icing sugar (87 g)Salt (1 g)

Tools:sievelarge bowlwhisk

Active Cooking

00:03:05

Gradually add 85 to 90g peanut oil while stirring from the center outward with a spatula to distribute the oil evenly into the dry mixture until it forms a crumbly, cohesive state.

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Watch out

Add the peanut oil gradually while stirring, otherwise pouring too much at once will make parts of the dough overly wet.

Ingredients:Peanut oil (90 g)

Tools:spatula

Active Cooking

00:03:54

Check dough consistency: if too dry, add a pinch of peanut oil; if too soft, add a pinch of flour. Gently press and push to form a dough ball by hand without kneading, until it comes together into a clean dough with moderate softness.

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Watch out

Never knead the dough like bread, otherwise gluten development will cause the cookies to lose their melt-in-your-mouth texture.

Active Cooking

00:04:22

Use a kitchen scale to divide the dough into small portions of about 8g each, roll each into a ball in the palm of your hand, and place them on a baking tray lined with parchment paper.

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Watch out

Roll the balls smoothly and evenly in your palms, otherwise they will easily crack on the surface after baking.

Tools:baking traykitchen scale

Active Cooking

00:04:43

Use a piping tip and a straw to gently imprint two concentric circular patterns on top of each small dough ball.

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Watch out

Apply moderate pressure when imprinting, otherwise you will pierce or flatten the dough ball.

Tools:piping tipstraw

Preparation

00:05:22

Crack 1 egg, separate the egg yolk into a small bowl, add ½ teaspoon (2.5g) of water, and mix well with a spoon to form the egg wash.

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Watch out

Mix the egg yolk and water thoroughly, otherwise the brushed color will turn out uneven.

Ingredients:Egg Yolk (1 piece)water (2.5 g)

Tools:large bowlspoon

Active Cooking

00:05:52

Dip a soft brush into the egg wash and brush it evenly over the surface of all 63 cookies, covering the entire top.

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Watch out

Brush lightly and thinly, otherwise too much egg wash will fill up the circular imprints and ruin the baked pattern lines.

Tools:soft brush

Active Cooking

00:06:16

warningStay safe

Always use heat-resistant gloves when taking out the baking tray to prevent severe burns.

Put the baking tray into the middle rack of a preheated oven at 170°C, using top and bottom heat without fan force, and bake for about 15 to 20 minutes until the surface turns a beautiful golden color.

local_fire_departmentTop and bottom heat 170°C, no fan force, middle rack 15-20 minutes

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Watch out

If the color is not dark enough towards the end of baking, move it to the top rack to bake for two more minutes, but watch it constantly to avoid burning.

Tools:baking trayoven

Waiting Time

00:06:38

Leave the baked cookies on the tray to cool completely until the surface cracks slightly and they are fully set, then store them in an airtight container.

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Watch out

Cookies are extremely fragile right out of the oven, they must cool completely before moving, otherwise they will easily crumble and break.