|175 g||honey (divided)|
|50 g||roasted peanuts|
|130 g||peanut butter (crunchy)|
|150 g||butter (divided)|
|50 g||brown sugar|
|½ tsp||baking soda|
|fleur de sel for serving|
Preheat oven to 180°C/350°F. Using a hand mixer with beaters, beat the butter, brown sugar, honey, and peanut butter together for approx. 2 min. or until fluffy. Add the eggs and rum and beat until smooth. Add flour, baking soda, and salt and mix again until combined.
Use a tablespoon to measure out the cookies, roll into a smooth ball, and place on a lined baking sheet. Bake at 180°C/350°F for approx. 10 min. Remove from oven and let cool slightly before transferring to a wire rack.
To make the honey caramel, place the remaining butter, honey, and salt to a pot over medium heat. Bring to a boil while whisking. Reduce heat to low and let simmer for approx. 10 min. until thickened. Remove from heat, stir in the roasted peanuts and let cool to room temperature.