Crispy Peanut Thins - 15 Minute Cookies

Name: Crispy Peanut Thins - 15 Minute Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 stick butter; 1 cup soft brown sugar; 1/3 cup golden syrup; 1 cup flour (- see note 1); 1/4 cup finely chopped peanuts ( - see note 2); 1 tsp ground cinnamon

Last Updated: Jun 28, 2025 · First Published: Sep 26, 2018
Author: Claire | Sprinkles and Sprouts · Made it? 53 Comments

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4.05 from 45 votes

These peanut thins are one of the first biscuits I learnt to make. They are super thin, making them wonderfully crispy and so unlike a normal peanut cookie.

They are melt in the mouth delicious. I mean what is not to love, chopped peanuts, butter and brown sugar. Oh and don't forget the hint of cinnamon.

Plus they are quick to make! You can have these mixed, baked and out of the oven in under 15 minutes.

Stack of 16 peanut thins, on a baking tray .

These Crispy Peanut Thins are a play on a brandy snap biscuit/cookie. They are super thin and have a delicious crunch to them. They are great for serving with coffee or for using as the crunch element in a dessert. A bowl of store bought vanilla ice cream, a peanut thin and a drizzle of melted chocolate. Dessert in minutes 😀

Can I shape these into a basket or tube?

You sure can. Just like a brandy snap if you wish you can shape the cookie. You need to do this whilst the peanut thin is still warm.

To make a basket drape the still warm cookie over the bottom of a small muffin tin and allow to cool completely.

To make the traditional tube shape, whilst the cookie is still warm, gently shape it around a wooden spoon handle.

Corner of a baking tray lined with parchment paper, with 6 visible cookies on it.

Recipe adaptions

Can I make these gluten free?

I have tried these with AP gluten free flour and they worked really well. They were a little thicker than with non-GF flour but they tasted great and cooked in the same amount of time.

Can I replace the cinnamon?

If you don't like cinnamon, then it can be left out or replaced with ground ginger.

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Can I use a different nut?

I have tried these with cashew nuts, almonds and macadamia nuts and they all worked well. I think pecans would be great here too.

overhead shot showing the tray of cookies and how they have spread out

How long will these keep for?

I never have a problem here as my problem tends to be getting enough left over to put in a container!

But if you have more will power than me, these peanut thins will keep for 2 days in an airtight container. They will last up to a week, but they start to lose the crunch after 2 days.

I would suggest layering them with baking paper or waxed paper. That stops the cookies sticking together.

I tried freezing these but the high sugar to flour ratio meant they didn't defrost well at all. It was a sad waste of cookies 🙁

The most important tips of all

Make sure you line your baking sheet with parchment paper (or a silicone mat) these cookies have a tendency to stick if you use waxed paper or just grease the baking tray.

Also only spoon out a teaspoon on mixture and give them plenty of space. The cookies spread a lot and you don't want one large slab of cookie.....

head on showing how thin the cookies are

Enjoy x

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