Shoyu peanut cookies from More Than Cake: 100 Baking Recipes Built for Pleasure and Community (page 30) by Natasha Pickowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations with other nuts.

  • Emily Hope on March 19, 2026

    These cookies are incredible -- definitely some of the best I've made. I used Adam's no stir pb instead of homemade so left out the salt. Honestly I didn't love the peanuts on top, perhaps because I didn't toast then enough (under the mistaken assumption that they would get browner in the oven), or because they were unsalted (though that is what's called for). In any case I left them off some of the cookies (other people liked them with the peanuts). I also tried butterscotch chips instead, which was ridiculously over the top, but I'd love to try peanut chips...

  • evelyn_xzt59j on February 01, 2026

    Unbelievably striking, with a melt-in-your mouth texture. You may be tempted to decrease the size- don’t!! A 74g cookie yielded crisp edges and a decadently fudgy center.

  • gootenbeez on December 09, 2025

    These are almost perfect. I think I need to make them a little smaller or bake them longer. I've made them twice and they were just too soft and falling apart. I also think that you don't want to overdo the powdered sugar because I found if you do it gets a little gloopy? I swear I absolutely love these though.

  • EmilyR on October 05, 2023

    Oh my are these dangerous! Seriously some of the best and most unique cookies I've had or made in a long while. Mine made closer to 20 with a red (size 24) disher. I can't imagine how massive these cookies would be for the recipe to only make 12. I made the shoyu peanut butter and used salted roasted peanuts. My Chinese peanuts had skins, but I needed to roast them for 15 minutes or so at 350°. I added some peanut butter powder to the powdered sugar and a fair heap of Maldon to finish them off. I regret nothing... these are stellar!

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