Peanut butter cookie crisp how to#

One end is a bit more pointy and the middle with a bit of waist and the other end is a bit rounder and slightly bigger. After piping all of them, I use a chopstick to help me shape them to look more like a peanut shape. Pipe about 1 inch apart as the cookies won’t be spreading too much and maintain their shape and design after bakedħ. Hold the piping bag at an angle (about 45 degrees) and slowly but steadily pipe the cookie paste out, sort of like a tiny motion of forward and backward as you pipe (please refer to the video on the motion of my hand when I pipe). The consistency will be like a thick paste (even though I said cookie dough, but it shouldn’t be a dough, more like a thick paste)Ħ. But just keep mixing until you no longer see any flour. Sift in the flour and salt and use a spatula to mix. It may appear separate at first but just keep mixing until just combined.Ĥ. Measure out 25 grams of egg and add into the butter mixture and stir to mix again. Then add the sugar and mash again to combine.ģ.

This shouldn’t take much effort since the butter is soft and creamyĢ. I just use a rubber spatula to mash the softened butter.

So if you fill too much, it will be very hard for you to squeeze it out steadily How to make crispy crunchy peanut-shaped butter cookiesġ. The paste is a bit harder to pipe at first, but the more you pipe, the easier it gets. It is important not to fill the piping bag too much. Wilton 6B tip or any other equivalent should work tooĤ. I used Wilton 4B to mimic the texture of peanut shells. The cookie paste is on a thicker side, so you want to make sure your piping bag is sturdy or it may burst. You will also need a sturdy large piping bag. It’s important that the ground peanuts are in fine powder consistency because we will pipe this cookie dough. You can if you want to for convenience, but take care not to overbeat as it can cause your cookies to crumble easilyĢ. There is no need to use an electric mixer to beat the butter and sugar. If you use salted butter, you can omit thisġ. It is important to grind it up finelyĪs always a small pinch of salt makes a difference.

I used roasted peanuts and grind them up into fine powder consistency. I don’t recommend using chunky peanut butter because we need to pipe the dough and the peanut chunks will skew the shapeĪny flour with medium gluten content (between 8-10%) will work here. If you use natural creamy peanut butter, make sure to stir it really well because it usually separates. I used unsalted butter, but you can use salted butter too and omit the salt in the recipe The cookie dough is piped using an open-star tip to mimic the shell of peanuts 🙂 What a clever idea. So, when I saw Katherine made these cookies on YouTube, immediately, I knew I had to try it out and surely it didn’t disappoint. I don’t want to buy another cookie mold just to make these cookies. This version is crispy and crunchy and the fun part is, they look like peanuts in shells. Previously, I have made these Melt-in-the-mouth Chinese Peanut Cookies (Mazola Peanut Cookies), which is one of my favorite peanut cookies. These crispy crunchy peanut-shaped butter cookies are a nice addition to my Chinese New Year cookies collection. This is perfect for your Chinese New Year cookies.Īnything peanuts or tree nuts-related is always welcomed. No mold is needed to make these peanut-shaped cookies. These crispy crunchy butter cookies infused with peanut butter and ground peanuts are so yummy and shaped like peanuts in shells.

Peanut butter cookie crisp how to#