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    Home > Meal Type > Baking

    Crispy Peanut Thins - 15 Minute Cookies

    Updated: Jul 8th 2022 • Published: Sep 26th 2018 • 46 Comments

    Jump to Recipe SaveSaved!
    Overhead of peanut cookies with text at the top
    stack of cookies with a blue background and text at the top
    close up of the peanut thin with text at the top

    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 😀

    Jump Menu

    • Can I shape these into a basket or tube?
    • Recipe adaptions
    • How long will these keep for?
    • The most important tips of all
    • Crispy Peanut Thins - 15 Minute Cookies

    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.

    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



    Close up on the cookie showing the texture and thickness
    Print Recipe
    4.14 from 29 votes

    Crispy Peanut Thins - 15 Minute Cookies

    These peanut thins are one of the first biscuits I learnt to make. They are super thin making the crispy and 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.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Snack, Sweet Treat
    Cuisine: Modern Australian
    Servings: 16
    Calories: 117kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 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

    1. Use standard AP flour (plain flour) for these cookies. To make them GF just use a standard Gluten Free AP/plain flour.
    2. You can use salted or unsalted peanuts here.
      Or replace the peanuts with almonds, cashew nuts or macadamia nuts.
    3. Use a good quality parchment paper to line your trays or a silicone mat!

    Nutrition

    Calories: 117kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Sodium: 4mg | Potassium: 43mg | Sugar: 18g | Calcium: 17mg | Iron: 0.6mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Karla says

      September 28, 2022 at 11:20 am

      5 stars
      Can I use honey? I am in the US. THANKS.

      Reply
      • Claire McEwen says

        October 03, 2022 at 5:49 pm

        Hi Karla,
        I haven't tried it with honey but I think it would work just fine 🙂
        Cx

        Reply
    2. Karla says

      September 27, 2022 at 6:00 am

      Can I use honey in place of golden syrup? I am in the the US.

      Reply
      • Claire McEwen says

        October 03, 2022 at 5:49 pm

        Hi Karla,
        I haven't tried it with honey but I think it would work just fine 🙂
        Cx

        Reply
    3. Meggs says

      April 25, 2022 at 6:24 am

      5 stars
      Amazing and easy to make
      Very yummy❤️
      Love this recipe
      Thanks for sharing

      Reply
      • Claire McEwen says

        April 25, 2022 at 2:16 pm

        You are welcome, so happy you loved them 🙂
        Cx

        Reply
    4. Margaret Goodhand says

      April 25, 2022 at 6:22 am

      5 stars
      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

      Reply
      • Claire McEwen says

        April 25, 2022 at 2:17 pm

        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

        Reply
    5. Margaret Goodhand says

      April 24, 2022 at 10:46 am

      5 stars
      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!

      Reply
    6. Abigail Wenderson says

      February 26, 2021 at 4:12 pm

      4 stars
      Wow, these cookies look delicious. I never get tired of baking so adding this recipe to my favorites.

      Reply
    7. Katie Jo Gamble says

      December 12, 2019 at 7:43 am

      2 stars
      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.

      Reply
      • Claire McEwen says

        April 30, 2020 at 5:16 am

        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

        Reply
      • Sally says

        April 21, 2021 at 6:26 pm

        Want to make these Peanut Biscuits. But Don’t understand the Ingredients, can you put them in Grams or Ounzes. I’m in England

        Reply
        • Claire McEwen says

          April 24, 2021 at 4:30 pm

          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

          Reply
    8. Jo Nuske says

      November 06, 2019 at 11:50 pm

      how many peanuts do we need & how do you crush them?

      Reply
      • Claire McEwen says

        November 07, 2019 at 8:49 pm

        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

        Reply
    9. Andrea says

      September 02, 2019 at 10:26 pm

      Can I use corn syrup or pancake syrup instead of golden syrup. As I can't at times find golden syrup in Canada
      Thank

      Reply
      • Claire McEwen says

        September 03, 2019 at 8:19 am

        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 😀

        Reply
    10. Dianne Comber says

      August 23, 2019 at 3:46 pm

      How much is a stick of butter please, us Aussies use grams, thanking you Dianne

      Reply
      • Claire McEwen says

        August 24, 2019 at 9:25 am

        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

        Reply
    11. Ritsaert von Oven says

      June 26, 2019 at 7:31 pm

      The recipe doesn't say how much flour is required. Please can you let me know in grams? Thanks.

      Reply
      • Claire McEwen says

        June 27, 2019 at 3:07 pm

        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.

        Reply
        • Rebecca says

          August 10, 2019 at 5:37 am

          Would this work with vegan butter and maple syrup?.

          Reply
          • Claire McEwen says

            August 10, 2019 at 7:54 am

            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.

            Reply
    12. Jackie says

      June 24, 2019 at 11:47 am

      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 !

      Reply
      • Claire McEwen says

        June 27, 2019 at 3:12 pm

        I still haven't tested them with anything else....but I will get to it. Sorry

        Reply
    13. Lavonne says

      December 25, 2018 at 10:52 am

      Mine turned out really oily. Didn’t care for that.

      Reply
      • Claire McEwen says

        February 22, 2019 at 2:45 pm

        Oh I am sorry to read that Lavonne, did you make any recipe substitutions?

        Reply
    14. Judi says

      November 24, 2018 at 2:15 am

      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.

      Reply
      • Claire McEwen says

        November 25, 2018 at 7:29 pm

        Hi Judi,
        They will last up to a week, but they aren't as crispy after being kept for more than 2-3 days.

        Reply
    15. Paula says

      November 06, 2018 at 6:08 pm

      How much is in a stick of butter? Living in Australia I don’t get butter in sticks.

      Thanks

      Reply
      • Claire McEwen says

        November 06, 2018 at 6:24 pm

        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

        Reply
    16. María José says

      November 03, 2018 at 8:38 am

      Hi! How can I replace the sysup? Honey? Thanks!!!

      Reply
      • Claire McEwen says

        November 04, 2018 at 8:23 am

        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.

        Reply
    17. Lisa says

      October 08, 2018 at 7:00 pm

      5 stars
      I'm put this one on the list for holiday cookies! My friends and family are going to love them.

      Reply
      • Claire McEwen says

        October 08, 2018 at 8:01 pm

        I hope they do....well I am sure they will 😀
        Wrapped in a small cellophane bag they make great gifts too.

        Reply
    18. Christina says

      October 08, 2018 at 1:27 pm

      5 stars
      These cookies are thin, crispy and delicious! Perfect with a cup of tea!

      Reply
      • Claire McEwen says

        October 08, 2018 at 4:15 pm

        Oh I am so happy you enjoyed them. They are so quick and easy aren't they 😀

        Reply
    19. Lila says

      October 07, 2018 at 10:47 pm

      What temperature are we supposed ro bake these? It doesn't say..

      Reply
      • Claire McEwen says

        October 08, 2018 at 4:27 am

        Hi Lila, sorry about that, I have updated the recipe now.
        The cookies need to bake at 350ºF/180ºC
        Thank you 😀

        Reply
    20. Susan Piedmonte says

      October 01, 2018 at 10:16 pm

      What is Golden Syrup ?

      Reply
      • Claire McEwen says

        October 02, 2018 at 7:36 am

        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

        Reply
        • Susan says

          October 02, 2018 at 4:38 pm

          Thank - You very much for your reply , I can’t wait to make these cookies

          Reply
          • Claire McEwen says

            October 03, 2018 at 3:14 pm

            You are welcome 😀
            I hope you enjoy them Susan

            Reply
    21. danielle says

      September 28, 2018 at 1:54 am

      5 stars
      OMG I have to have these!! What a great recipe, I'm drooling just thinking about them!

      Reply
      • Claire McEwen says

        October 02, 2018 at 7:38 am

        They are so perfectly crunch....and easy to eat too many 😉

        Reply

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