Honey caramel and salted peanut cookies

Based on 8 ratings
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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

Nutrition per serving

Cal
179
Protein
4g
Fat
13g
Carb
11g

Step 1/4

  • 100 butter
  • 50 brown sugar
  • 25 honey
  • 100 peanut butter
  • 2 eggs
  • 1 tbsp rum
  • 180 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

  • 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

  • 50 butter
  • 150 honey
  • 50 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

  • 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!