Pindakoeken Repechage

If you’ve been around here for a bit, you’ve probably read about my attempt to make pindakoeken when we watched the Amsterdam 1928 games. They weren’t the best cookies I’ve made, as they were quite dry and only got drier as time passed. Instead of trying again with the same recipe, this time I developed my own! It’s a first here on the blog and I’m pretty excited.

The biggest help to figuring out this recipe was actually the chocolate chip cookie experiments, where I learned the value of resting a dough. The recipe that follows is likely not traditional, but it did make a good cookie that was not dry. I’ll definitely make these again!

Recipe: Pindakoeken

Recipe by Liz Whelan



This recipe varies a bit from other pindakoeken recipes, as you rest the cookies overnight in the refrigerator. Baking them slightly less than traditional recipes leaves you with a more moist cookie too.


  • 113 grams (1/2 cup) butter, regular or vegan, room temperature

  • 200 grams flour, regular or gluten free

  • 50 grams white sugar

  • 50 grams light brown sugar, packed

  • pinch of salt

  • For day 2: Unsalted peanuts for the top

  • For day 2: 1 egg, beaten


  • Place the butter and sugar in a bowl and beat until well combined, but not fluffy. (You don’t want to beat too much air into the mixture.)
  • Add half the flour and beat until incorporated, then add the rest of the flour and a pinch of salt. Beat until combined, but do not over-mix. You don’t want the cookies to get tough!
  • Line a baking sheet with parchment paper. Scoop the dough into tablespoon-sized balls and line the tray. Cover the tray with plastic and refrigerate the dough overnight.
  • The next day, preheat the oven to 350 degrees. While the oven is preheating, beat the egg and pull out the peanuts.
  • Once the oven is ready, place 12 cookies on a baking sheet. Flatten them with the palm of your hand and then brush them with the beaten egg. Press peanuts into the top of each cookie.
  • Bake for 17 minutes until golden brown on top.
  • Allow the cookies to cool for a few minutes on the baking sheet, and then transfer to a wire rack to cool completely.

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