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.
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.
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.
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.
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.....
Enjoy x
Get the Recipe
Crispy Peanut Thins - 15 Minute Cookies
Ingredients
- 1 stick butter
- 1 cup soft brown sugar
- ⅓ cup golden syrup
- 1 cup flour - see note 1
- ¼ cup finely chopped peanuts - see note 2
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 350ºF/180ºC.
- Chop the butter into small cubes and then place it is a sauce pan with the sugar and golden syrup.
- Cook over a low heat until the butter has melted and the sugar has dissolved.
- Set the mixture aside to cool for 5 minutes.
- Line a large baking sheet with non-stick cooking paper. (see note 3)
- When the mixture has cooled slightly, stir in the flour, chopped peanuts and cinnamon.
- Drop heaped teaspoonfuls of mixture onto the lined trays. Leave plenty of space around them to allow for spreading.
- Bake for peanut thins for 5 minutes until they are a deep golden colour and bubbling.
- Remove them from oven and allow to them cool on the baking sheet.
- Once cool and crisp you can store them in an airtight container.
- If you are keeping them for more than 12 hours, layer them with a little baking paper to stop them sticking together.
Notes
- Use standard AP flour (plain flour) for these cookies. To make them GF just use a standard Gluten Free AP/plain flour.
- You can use salted or unsalted peanuts here.
Or replace the peanuts with almonds, cashew nuts or macadamia nuts. - Use a good quality parchment paper to line your trays or a silicone mat!
Nutrition
Nutrition is per serving
Linda says
I found a link for making "Golden Syrup", https://thewoksoflife.com/how-to-make-golden-syrup/#:~:text=What%20Is%20Golden%20Syrup%3F,to%20a%20sugar%20water%20solution.
Karla says
Can I use honey? I am in the US. THANKS.
Claire McEwen says
Hi Karla,
I haven't tried it with honey but I think it would work just fine 🙂
Cx
Karla says
Can I use honey in place of golden syrup? I am in the the US.
Claire McEwen says
Hi Karla,
I haven't tried it with honey but I think it would work just fine 🙂
Cx
medha bahri says
No dont heat honey it turns toxic,use date syrup instead
Meggs says
Amazing and easy to make
Very yummy❤️
Love this recipe
Thanks for sharing
Claire McEwen says
You are welcome, so happy you loved them 🙂
Cx
Margaret Goodhand says
Love,love ,love these cookies
Made 34 with my first try
We ate a bunch while they
were still cooling
Thanks for sharing this recipe
Claire McEwen says
Oh I know how easy that is to do Margaret!
I have to leave the room while cookies are cooling 😉
So pleased you enjoyed them.
Cx
Margaret Goodhand says
I just made these cookies ❤️They are amazing
They were barely cool when my friend ate 4 in a row!!!!! I got 30 nice size cookies
from one batch
Thank you for sharing your
Recipe ❤️
Love, love, love these crunchie cookies!
Abigail Wenderson says
Wow, these cookies look delicious. I never get tired of baking so adding this recipe to my favorites.
Katie Jo Gamble says
Well I wanted to love these but I didn't. But I'm pretty sure it's because I didn't use golden syrup. So if you're curious, light corn syrup isn't a good substitute for the golden syrup. I baked my last tray the longest and they got the crispiest but the first few trays never got crisp. And they really really spread out. My batter made 22 very large cookies. 6 per sheet for the first 3 trays and then another tray of 4. And they did kinda run together.
Besides switching out the syrups and baking them a little longer I followed the recipe.
Claire McEwen says
I have never used corn syrup so I can't comment, but like you I would have thought it was a good substitute. Sorry it didn't turn out to be.
Cx
Sally says
Want to make these Peanut Biscuits. But Don’t understand the Ingredients, can you put them in Grams or Ounzes. I’m in England
Claire McEwen says
Hi Sally,
If you look in the recipe card for my recipes, there is the option to use US Customary or Metric measurements (it is above the ingredient list) clicking the metric option will change the amounts to grams for you.
Hope that help
Cx
Jo Nuske says
how many peanuts do we need & how do you crush them?
Claire McEwen says
Hi Jo, sorry the conversion calculator isn't working properly. You need 1/4 cup of peanuts which is 30g.
I crush them up by putting them into a zip lock bag and rolling my rolling pin over them a few times.
You can put them in a mini food processor but you have to be careful that they don't get too chopped and start to release their oils.
Hope that helps
Cx
Andrea says
Can I use corn syrup or pancake syrup instead of golden syrup. As I can't at times find golden syrup in Canada
Thank
Claire McEwen says
I wouldn't have thought that pancake syrup would work as it is quite runny. Corn syrup might work but I haven't tried it.
A lot of people struggle to find golden syrup so I am going to test this recipe with alternatives 😀
Dianne Comber says
How much is a stick of butter please, us Aussies use grams, thanking you Dianne
Claire McEwen says
Hi Diane, 1 stick of butter is 1/2 cup of butter or 113g of butter.
On all my recipes if you look just above the ingredients there is the option to change between US measurements and metric measurements.
(I am an Aussie too, but my traffic is split between AU and the US so I like to include both)
Claire x
Ritsaert von Oven says
The recipe doesn't say how much flour is required. Please can you let me know in grams? Thanks.
Claire McEwen says
Oh I am sorry the conversion wasn't working. You will need 120g of flour.
I'll make sure the conversion to metric is working properly.
Rebecca says
Would this work with vegan butter and maple syrup?.
Claire McEwen says
I have never cooked with vegan butter so I am really not sure, but if it behaves in the same way as regular butter then I don't see why not. I think maple syrup would work but again I haven't tested it. Sorry I can't be more help.
Jackie says
Hey there ! Have you tried this recipe with a different substitute yet for the golden syrup ? Let me know ! I am dying to try them !
Claire McEwen says
I still haven't tested them with anything else....but I will get to it. Sorry
Lavonne says
Mine turned out really oily. Didn’t care for that.
Claire McEwen says
Oh I am sorry to read that Lavonne, did you make any recipe substitutions?
Judi says
How long will these last. I like to get my baking done before Christmas as I also make candies and have a lot of kitchen time.
Claire McEwen says
Hi Judi,
They will last up to a week, but they aren't as crispy after being kept for more than 2-3 days.
Paula says
How much is in a stick of butter? Living in Australia I don’t get butter in sticks.
Thanks
Claire McEwen says
Hi Paula, a stick of butter is just over 110g.
I know how annoying all the different measurements are. If you look at the bottom of the ingredient lists in my recipes you can switch between US Customary and Metric measurements, hope that helps 😀
Claire x
María José says
Hi! How can I replace the sysup? Honey? Thanks!!!
Claire McEwen says
I haven't tried it with honey so I am not sure.
I need to make a batch of these to gift to people at school so I will have a try with honey next week and let you know.
Lisa says
I'm put this one on the list for holiday cookies! My friends and family are going to love them.
Claire McEwen says
I hope they do....well I am sure they will 😀
Wrapped in a small cellophane bag they make great gifts too.
Christina says
These cookies are thin, crispy and delicious! Perfect with a cup of tea!
Claire McEwen says
Oh I am so happy you enjoyed them. They are so quick and easy aren't they 😀
Lila says
What temperature are we supposed ro bake these? It doesn't say..
Claire McEwen says
Hi Lila, sorry about that, I have updated the recipe now.
The cookies need to bake at 350ºF/180ºC
Thank you 😀
Susan Piedmonte says
What is Golden Syrup ?
Claire McEwen says
Hi Susan, golden syrup is a thick amber coloured syrup, that originated in the UK. The most popular brand is Tate and Lyle which is available in walmart (i'll drop the link below) or if not I think you could use light corn syrup, although I haven't tested the recipe using corn syrup.
Tate and Lyle Golden Syrup
Susan says
Thank - You very much for your reply , I can’t wait to make these cookies
Claire McEwen says
You are welcome 😀
I hope you enjoy them Susan
danielle says
OMG I have to have these!! What a great recipe, I'm drooling just thinking about them!
Claire McEwen says
They are so perfectly crunch....and easy to eat too many 😉