from 108 Asian Cookies
These peanut cookies, called 花生餠 (fā sāng béng), are a popular Lunar New Year staple. In Chinese, the word peanut means “flower born” and peanuts symbolize blooming life and health. They’re also a symbol of prosperity and fertility; hence, their popularity during holiday celebrations. You’ll find peanuts not just in cookies like these, but in candies, savory dishes, and enjoyed as appetizers. Though prized during Lunar New Year, I find myself seeking comfort in these cookies all year long. They’re traditionally made with ground peanuts, but due to the daily whirlwind that is life, I’ve adapted this classic by using peanut butter as a cheat to save time. The cookies carry a hint of warmth from the five spice, while miso introduces an additional depth of umami. Each melt-in-the-mouth bite is deeply satisfying. P.S.: Don’t skip the cute little peanut on top.
Ingredients
3/4 cup (100 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon five spice powder (optional)
1 tablespoon unsalted butter, softened
1/4 cup (50 g) granulated sugar
3 tablespoons (45 g) brown sugar
1 tablespoon red miso
1 large egg
1 cup (250 grams) natural (non-hydrogenated) peanut butter (crunchy or smooth)
1 tablespoon Japanese whisky (optional)
1/4 cup (about 50 g) coarse, granulated, or demerara sugar, placed in a shallow bowl
12 to 15 shelled peanuts (salted or unsalted), for topping
1 large egg yolk, beaten and mixed with 2 teaspoons milk or water, for egg wash
Directions
1Whisk the flour, baking soda, baking powder, and five spice powder, if using, together in a medium bowl. Set aside.
Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer, whisk, or spatula), cream the butter, sugars, and miso together until light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg, peanut butter, and Japanese whisky, if using, and mix until well incorporated. Again, scrape the bowl as needed. Add the flour mixture and mix until a dough forms. Cover and chill in the refrigerator for 30 minutes.
While the dough is chilling, adjust a rack to the middle position and preheat the oven to 350°F. Line a baking sheet with parchment paper.
Divide the dough into 12 to 15 portions, each about a heaping tablespoon. Shape and smooth each into a ball and toss in the bowl of coarse sugar to coat thoroughly. Place on the prepared baking sheet about an inch apart (these cookies don’t spread much).
To the center of each ball, press in a whole peanut. Brush all the tops with the egg wash to add shine and color. Bake, rotating the baking sheet halfway through baking, until the tops shine and the edges are browner, 16 to 18 minutes.
Out of the oven, the cookies will appear crumbly, so allow them to set and cool directly on the baking sheet.
Cookie Tips: If the dough is a bit dry to handle, add additional peanut butter, about a teaspoon at a time.
Substitutions: Five spice powder can be an acquired taste in desserts, so it’s okay if you swap it out for another spice of your choice, like cinnamon or cardamom.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days
Makes: 12 to 15 cookies
Prep Time: 15 minutes
Inactive Time: 30 minutes
Cook Time: About 16 to 18 minutes
Difficulty: +++++ (My husband— who swears he can’t bake—can probably make these with ease.)
Nada’s Tips & Tricks: A nice change to traditional peanut butter cookies. Japanese whiskey can be pricey so substitute any whiskey you like…or use brandy or scotch if you have some on hand.
Excerpted from 108 ASIAN COOKIES by Kat Lieu. Copyright © 2025 by Kathleen Lieu. Photograph by Charity Burggraaf. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved. https://www.modernasianbaking.com/