Skinny Peanut Wafers 24.000

Renee Comet for The Washington Post

Holiday Cookies 2005 Dec 14, 2005

These thin, crisp wafers are one of master baker Maida Heatter's most popular cookies.

Servings: 24 wafers
  • 1 cup salted peanuts
  • 1 cup sugar
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 2 tablespoons whole milk
  • 1/2 to 3/4 cup honey-roasted peanuts (optional)


Position an oven rack on the middle level and preheat the oven to 400 degrees. Baking sheets with only one raised rim are best; if not available, use any baking sheet turned upside down. Line 2 baking sheets with aluminum foil, shiny side up, and coat lightly with nonstick spray oil. Set aside.

Using a food processor, pulse the peanuts with a few tablespoons of the sugar about 10 times to chop the nuts into coarse pieces (don't worry if some of the nuts become powdery and others remain whole). Set aside.

In a small bowl, combine the flour and baking soda. Set aside.

In a small saucepan over medium heat, melt the butter. Using a stand or hand-held mixer on medium speed, beat the melted butter, egg, milk and the remaining sugar until well combined. Reduce the speed to low and add the flour mixture and the chopped peanuts and beat until combined. Place slightly rounded (not heaping) tablespoonfuls of half of the dough 3 inches apart on one of the prepared baking sheets. Try to keep the shapes neat. Top each cookie with several honey-roasted peanuts, if desired.

Bake one sheet at a time for about 5 minutes, then reverse the sheet front to back. Bake for an additional 2 to 3 minutes. The cookies will rise up, spread out and then flatten into thin, 4-inch-wide wafers with bumpy tops. The cookies should bake until they are barely brown all over.

Remove from the oven. If the cookies stick together, cut them apart while still very hot. Cool on the baking sheet for 2 minutes, then slide the foil off the sheet. Let the cookies cool until they are firm enough to be removed, then peel off and discard the foil. Transfer cookies to rack to cool completely. Store in an airtight container at room temperature for several days. May be frozen.

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Recipe Source

Adapted from "Maida Heatter's Brand New Book of Great Cookies" (Random House, 1995).

Tested by Marcia Kramer.

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