|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.
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!