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Skinny Peanut Cookies
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5 from 1 vote

Skinny Peanut Cookies from Maida Heatter

If you like peanuts, you’ll absolutely love these incredible Skinny Peanut Cookies adapted from Maida Heatter’s Book of Great Cookies. They’re called skinny because they spread to a thin wafer when they’re baking. These cookies are filled and topped with peanutty goodness. It’s hard to eat just one with their crispy edges, chewy interior, and crunchy peanuts!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Cookies
Cuisine: American
Servings: 36 cookies
Calories: 77kcal

Ingredients

  • 1 cup (4 ounces, 113 grams) unsalted peanuts (See Note 1)
  • 1 cup (7 ounces, 198 grams) granulated sugar, divided
  • 1 cup (5 ounces, 142 grams) unbleached all-purpose flour
  • ½ teaspoon baking soda sifted
  • ¼ teaspoon salt (See Note 1)
  • 2 Tablespoons (1 ounce, 28 grams) milk
  • 2 Tablespoons (1 ounce, 28 grams) unsalted butter, melted and cooled
  • 1 large egg
  • ½ cup (2 ounces, 57 grams) honey roasted peanuts for pressing on top of cookies

Instructions

  • Preheat oven to 375° F. Line baking sheet with silicon mat or parchment paper. Set aside.
  • Place unsalted peanuts and 2 tablespoons of sugar in bowl of food processor fitted with steel blade. Pulse process 10 times to coarsely chop peanuts. Some will be powdery, some coarse, and some still whole. Set aside.
  • Sift together the flour, baking soda, and salt. Set aside.
  • Place milk, butter, and egg in a large bowl. Beat on high with electric mixer for 30 seconds, until well combined. Add remaining sugar; beat on high for 1 minute until fully incorporated.
  • Add sifted dry ingredients and chopped peanuts; beat on medium until well combined, about 1 minute.
  • Scoop dough onto prepared baking sheet using a 2 teaspoon ice cream scoop, placing the dough 3-inches apart to allow for spreading. Roll dough into balls; top with as many honey roasted peanuts as will fit on the cookies (I could only fit 4).
  • Bake at 375° F for 7 to 8 minutes, or until edges are just beginning to brown. Watch carefully.
  • Remove from oven, and press several additional honey roasted peanuts into still soft cookies. Transfer to wire rack to cool completely.
  • Yield: 36 3-inch cookies.

Notes

  1. If using salted peanuts, omit adding salt.

Nutrition

Calories: 77kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 48mg | Sugar: 5g | Vitamin A: 25IU | Calcium: 6mg | Iron: 0.4mg