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
Use the options below to toggle between cups and grams (if relevant)
- 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!
Calories: 117kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Sodium: 4mg | Potassium: 43mg | Sugar: 18g | Calcium: 17mg | Iron: 0.6mg