Honey caramel and salted peanut cookies

Based on 11 ratings
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Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
6
min.
Resting

Ingredients

Servings:-16+
175 g honey (divided)
50 g roasted peanuts
130 g peanut butter (crunchy)
150 g butter (divided)
50 g brown sugar
eggs
1 tbsp rum
180 g flour
½ tsp baking soda
¼ tsp salt
fleur de sel for serving
Metric
Imperial

Utensils

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

How-To Videos

Nutrition per serving

Cal
179
Protein
4 g
Fat
13 g
Carb
11 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.
    • 100 g butter
    • 50 g brown sugar
    • 25 g honey
    • 100 g peanut butter
    • eggs
    • 1 tbsp rum
    • 180 g flour
    • ½ tsp baking soda
    • ¼ 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.
    • 50 g butter
    • 150 g honey
    • 50 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!