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Skinny Peanut Wafers

by on December 4, 2008 · 11 comments

I have two cookies today. One is from a classy recipe sent to me by my classy friend Karen and the other is a delicious hack job that uses up old Halloween candy. I’m going to post Karen’s first.

Karen’s recipe is actually from Maida Heatter and it was published in the September 2000 issue of Food & Wine which also features Maida’s super famous Chocolate Whoppers. This recipe, Skinny Peanut Wafers, is kind of a sleeper. It doesn’t sound that interesting on paper, but what you get is a very tasty cookie version of peanut brittle.

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

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 1/4 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 3/4 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.

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Published on December 4, 2008

{ 11 comments… read them below or add one }

Sue December 4, 2008 at 1:49 pm

A cookie for the hubby. He loves peanut brittle, he loves roasted peanuts. I’m sure he’d love these!

Sara December 4, 2008 at 2:35 pm

These sound great with the honey roasted peanuts!

VeggieGirl December 4, 2008 at 2:37 pm

Loooove PB!!

Katrina December 4, 2008 at 3:17 pm

They look good, I like peanuts. Winner!

Joanna December 4, 2008 at 3:43 pm

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.

ling December 5, 2008 at 12:06 am

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.

Anna December 5, 2008 at 7:29 am

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.

Emily December 5, 2008 at 3:15 pm

Mmm, these sound so peanuty.

rachel December 20, 2008 at 7:47 pm

so do you process all the peanuts AND all the sugar? that is confusing

Anna December 20, 2008 at 7:52 pm

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.

Conguito January 29, 2009 at 4:22 am

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!

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