Originally from Maida Heatter, I got the recipe for Skinny Peanut Wafers from my friend Karen, who always picks good ones. This one's no exception. It was published in the September 2000 issue of Food & Wine which also features Maida’s super famous Chocolate Whoppers. The Skinny Peanut Wafers don't sound as enticing as the chocolate Whoppers, but they are very tasty cookies that might remind you of peanut brittle in cookie form.
Unfortunately I had to alter the bake time and temp significantly. The original recipe says to bake the cookies at 400 degree F for 15 minutes. Well, I did that and my cookies were charred. 12-15 minutes at 375 is what worked for me. You might want to do a test batch at 400 and check at 10 minutes, but I prefer lower temps.
Skinny Peanut Wafers
3 cups honey roasted peanuts ( you probably wont use them all)
1 cup granulated sugar
1 cup sifted all purpose flour (sift then spoon and sweep – about 4.15 oz)
½ teaspoon baking soda
1 large egg
2 tablespoons milk
2 tablespoons unsalted or salted butter, melted and cooled
Preheat oven to 375 degrees F. Line a couple of cookie sheets with parchment. Maida used foil, shiny side up.
Process 1 cup of the peanuts with ¼ cup of the sugar until the nuts are finely chopped and some or coarsely chopped.
Mix together flour and soda, set aside.
Beat egg, milk and butter in a large bowl. Stir in flour mixture and chopped peanut/sugar mixture and remaining ¾ cup sugar.
Spoon batter up by generously rounded tablespoonfuls and place about 3 inches apart on prepared cookies sheets. Press about 1 tablespoon of remaining nuts in top of cookies.
Bake the cookies 1 sheet at a time on middle rack for about 12-15 minutes, turning the sheet front to back halfway through baking. Slide the parchment onto a wire rack and let the cookies cool completely. Bake the remaining cookies. When they are cool, invert the cookies and remove from parchment (or peel off foil).
Makes about 2 dozen.
Conguito says
Thank you for your page. I look nearly everyday. I find it amazing that you get to bake each and everyday! So I borrowed this recipe, I just love honey fried peanuts. I cut back a little on the sugar, the cookies turned out a bit caky, which was fine.
Thank you again!
Anna says
Hola Rachel!
You start by processing 1/4 cup of the sugar with the peanuts. The rest of the sugar gets dumped in with the batter. I think the point of processing some of the sugar with the peanuts is to keep the peanuts from turning to paste.
rachel says
so do you process all the peanuts AND all the sugar? that is confusing
Emily says
Mmm, these sound so peanuty.
Anna says
Ling, I think it gets plenty of fat from the peanuts, so I wouldn't call it light. But I think it's good fat. The sugar goes in with the peanut sugar mixture. Sorry that wasn't clear.
ling says
Hi Anna, wow, these sound good... 2T of butter? Sounds like a great "lighter" option for the holiday season. What are we supposed to do with the remaining 3/4 cup sugar? Thanks.
Joanna says
400 is a little high for cookies. i feel like most cookie recipes always call for 350-375.
honey roasted peanuts do have a lot of flavor. i love those things.
Katrina says
They look good, I like peanuts. Winner!
VeggieGirl says
Loooove PB!!
Sara says
These sound great with the honey roasted peanuts!
Sue says
A cookie for the hubby. He loves peanut brittle, he loves roasted peanuts. I'm sure he'd love these!