Super Simple Crunchy Peanut Cookies
Crispy snack cookies baked to nutty perfection with peanut butter and chopped peanuts.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These home-baked cookies bring out rich nuttiness and a pleasant crunch by combining peanut butter with coarsely ground peanuts. Simply mix the dough lightly without overworking it, then bake in the oven or in a skillet for about 10 minutes. With approachable ingredients, anyone can easily whip up this delicious treat.
- Servings
- about 2–3 servingsOriginal: Makes 12
- Cook time
- 10 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Peanut butter50 g
- Butter50 g
- Brown sugar50 g (4 tbsp)
- Salta little
- Egg1/2 (25 g)
- Cake flour100 g
- Baking powder0.5 tsp
- Crushed peanuts30 g (3 tbsp)
- Leave the egg and butter at room temperature for over 1 hour
- Combine the flour and baking powder and sift together 2 to 3 times.
Steps
1. Coarsely grind the peanuts in a blender. This is to ensure you get the crunchy texture of peanut bits in the cookies.
2. Add the softened peanut butter and butter together, then mix roughly with a whisk.
3. Add the brown sugar...
4. Mix with a whisk.
5. Once the brown sugar seems somewhat dissolved...
6. Beat 1 egg, add only half of it, and mix. You can fry the remaining half.
7. Add the sifted flour and peanuts...
8. Mix lightly just until no dry flour is visible.
(If you mix the flour for too long, gluten forms, resulting in tough and hard cookies.)
10
9. Scoop out portions with a spoon, place them on a baking sheet, and shape them into thick, flat rounds.
It is fine if they look uneven, so do not smooth out the surface.
10. Bake in an oven at 180-185 °C for about 10 minutes. Let the baked cookies cool.
If you bake them longer in the oven, the inside will not stay soft and the cookies will become crispy all the way through.
11
12
11. This is how you pan-bake them: cover with a lid and bake over very low heat.
Controlling the heat can be tricky, so stacking an extra trivet on your gas stovetop works even better.
12. After flipping them over, bake uncovered so the moisture evaporates. Press them down lightly as they cook through.
Ppunwife's tips
- If you mix the flour for too long, gluten forms, resulting in tough and hard cookies.
- If you bake them longer in the oven, the inside will not stay soft and the cookies will become crispy all the way through.
- Controlling the heat can be tricky when pan-baking, so stacking an extra trivet on your gas stovetop works even better.
FAQ
Can I bake these in a frying pan instead of an oven?
You can bake them in a frying pan. Cover with a lid and bake over very low heat, then after flipping, leave the lid off to let the moisture evaporate and press down lightly as they cook through.
How much should I mix the flour when making the dough?
Mix lightly just until no dry flour is visible. Kneading the flour for too long develops gluten, which makes the cookies tough and hard.
How does the baking time in the oven affect the texture?
If you extend the baking time, instead of keeping a soft center, the cookies will turn completely crispy all the way through.
