Honey Peanut Wafers

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Preparation info

    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

I owe the trick of using honey-roasted peanuts in this cookie recipe to my friend and mentor Maida Heatter. They add so much to the flavor of these cookies that I can’t imagine preparing them with anything else. These are a little tricky to bake because they need to spread out and come to a boil on the pan. Watch them carefully and don’t bake more than 2 pans at a time, and you’ll be fine. Baking these on silicone baking mats makes the process much easier.


  • 1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ teaspoon baking soda
  • ½ cup sugar
  • ½ cup honey
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • l⅓ cups (about ounces/170 grams) honey-roasted peanuts, finely chopped, but not ground
  • 2 cookie sheets or jelly-roll pans lined with silicone baking mats or buttered foil


  1. Set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
  2. Stir the flour and baking soda together and set aside.
  3. In a medium bowl, whisk the sugar, honey, and egg together until just mixed to avoid making a foamy mixture. Then whisk in the butter.
  4. Use a large rubber spatula to stir in the flour mixture and the chopped peanuts.
  5. Drop tablespoon-size pieces of the batter onto the prepared pans, keeping them about 4 inches (10 cm) apart on all sides. Moisten a fingertip with water and flatten each mound of cookie.
  6. Bake the cookies for about 5 minutes, then place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pan on the lower rack on top of a second one for insulation. Continue baking for another 5 minutes, or until the cookies have spread and are evenly golden.
  7. Remove the pans from the oven and slide the silicone mats onto racks to cool. As soon as you can pry the cookies off the mats, rinse the mats and bake more cookies.


Keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.