Kat’s Heady Chinese Peanut Butter Cookies
Melt-in-your-mouth Chinese-style cookies are made conveniently with pantry-staple peanut butter instead of ground peanuts.
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Instructions
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Preheat oven to 350F and line a baking sheet with parchment paper.
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In a stand mixer, combine 1 tablespoon softened unsalted butter, 1/4 cup granulated sugar, and 3 tablespoons brown sugar; mix until fluffy.
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Add 1/2 to 1 tablespoon miso or 1/4 to 1/3 teaspoon kosher salt, 1 cup natural peanut butter, 3/4 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of baking soda; mix until a dough forms, adding 1-2 tablespoons more peanut butter if too dry.
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Cover and refrigerate the dough for at least 30 minutes.
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Roll the dough into 12 to 15 balls, approximately 1.3 ounces each.
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Press a whole peanut into the center of each cookie ball, place them on the prepared baking sheet, and brush tops with egg wash.
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Bake for 16 to 18 minutes, until tops are shiny and edges are browned.
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Allow cookies to cool on the baking sheet.