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Recipe details are AI-generated from the video and may contain errors — for reference only.
Crush 50g of peanuts and place them into a small baking tray.
Watch out
Pound with moderate force to maintain a granular peanut texture and avoid turning them into fine powder.
Always use oven mitts when handling hot baking trays to prevent severe burns.
Bake the crushed peanuts in the oven at 150C for 20 minutes until golden and crunchy, then remove and let cool.
local_fire_department150C for 20 minutesWatch out
Watch the temperature closely and bake only until golden brown, otherwise they will burn and taste bitter.
Add 100g of peanut butter into the mixing bowl.
Watch out
Use a spatula to scrape all the peanut butter into the bowl to ensure accurate measurements.
Pour 60g of peanut oil into the peanut butter and mix thoroughly with a whisk until completely emulsified into a smooth paste.
Watch out
Peanut oil and peanut butter must be mixed thoroughly, otherwise the dry ingredients will not incorporate properly.
Add 30g granulated sugar, 30g icing sugar, and 1/4 tsp salt, and mix well again.
Watch out
A pinch of salt is necessary to balance the sweetness, otherwise the cookies will taste overly cloying.
Pour 150g of plain flour into the bowl, without over-mixing yet.
Watch out
Do not mix the flour and paste yet while waiting for roasted peanuts to cool, to avoid developing gluten.
Take 10 peanuts, and break each raw peanut in half for later use.
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Break the peanuts in half gently to keep their shape intact.
Crack 1 egg, extract the yolk into a small bowl, and cover with plastic wrap for later use.
Watch out
Cover the egg wash surface with plastic wrap to prevent it from drying out and forming a crust.
Add the cooled and dry roasted crushed peanuts into the flour and peanut butter mixture, and mix thoroughly with a silicone spatula to form a dough.
Watch out
Different brands of peanut butter vary in consistency
add a little oil if too dry, or flour if too wet
Turn the dough onto a chopping board, roll into a log, divide into about 20 equal portions (15-20g each), roll into balls, and place on a baking tray.
Watch out
Divide the dough into even sizes and roll gently to prevent cracking if too dry or losing shape if too soft.
Place half a peanut on top of each rolled dough ball and gently press it down into the dough.
Watch out
Press the peanut with moderate force
too deep deforms the cookie, too shallow makes the peanut fall off after baking
Dip a brush in the egg wash and evenly brush a layer over the top and all sides of each dough ball.
Watch out
The egg wash must be brushed evenly on the top and sides, otherwise they will brown unevenly.
Always wear heat-resistant oven mitts when removing hot baking trays to avoid burns.
Place in the preheated oven and bake at 170-180C for 10 minutes, rotate the baking tray 180 degrees, and bake for another 10 minutes until done.
local_fire_department170-180C for 20 minutesWatch out
Must rotate the baking tray 180 degrees halfway through to ensure even heat distribution and prevent one side from burning.
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