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Honey caramel and salted peanut cookies

Honey caramel and salted peanut cookies

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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/
Difficulty
Easy 👌
Preparation
20 min
Baking
10 min
Resting
6 min

Ingredients

2Servings
21⅞ g
honey (divided)
g
roasted peanuts
16¼ g
peanut butter (crunchy)
18¾ g
butter (divided)
g
brown sugar
¼
eggs
tbsp
rum
22½ g
flour
tsp
baking soda
tsp
salt
fleur de sel for serving
MetricImperial

Utensils

oven, large bowl, hand mixer with beaters, baking sheet, parchment paper, wire rack, whisk, small saucepan

How-To Videos

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how-to-measure

How to measure

Nutrition per serving

Cal179
Fat13 g
Protein4 g
Carb11 g
  • Step 1/ 4

    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.
    • 12½ g butter
    • g brown sugar
    • 3⅛ g honey
    • 12½ g peanut butter
    • ¼ eggs
    • tbsp rum
    • 22½ g flour
    • tsp baking soda
    • tsp salt
    • oven
    • large bowl
    • hand mixer with beaters

    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.

  • Step 2/ 4

    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.
    • baking sheet
    • parchment paper
    • wire rack

    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.

  • Step 3/ 4

    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.
    • g butter
    • 18¾ g honey
    • g roasted peanuts
    • salt
    • whisk
    • small saucepan

    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.

  • Step 4/ 4

    Spoon honey caramel onto the cooled cookies, top with fleur de sel, and chill in the fridge for a further approx. 5 min. to ensure the caramel sets. Enjoy!
    • fleur de sel for serving

    Spoon honey caramel onto the cooled cookies, top with fleur de sel, and chill in the fridge for a further approx. 5 min. to ensure the caramel sets. Enjoy!

  • Enjoy your meal!

    Honey caramel and salted peanut cookies

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