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. But 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.
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 tsp on mixture and give them plenty of space. The cookies spread a lot and you don’t want one large slab of cookie…..
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Crispy Peanut Thins - 15 Minute Cookies
- 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
- 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.
- 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!
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