Ingredients
140g unsalted butter
1 tbsp honey
100g caster sugar
90g brown sugar
1 tablespoon vanilla extract or vanilla bean paste
1 egg
260g self-raising flour
200g fillings (I do, 60g toasted & salted peanuts and the rest a 70g each of the milk and dark chocolate chips)
Bonne Maman Caramel - 1/3 tablespoon dolloped on each cookie
Sprinkle of salt flakes (optional) – I always add salt flakes!

Instructions
1. Preheat: Preheat oven to 180°C (355°F) fan-forced. Line a baking tray with baking paper.

2. Brown the Butter: Melt the butter in a saucepan over medium-low heat. Continue cooking until it turns golden brown and nutty. Turn off the heat and stir in the honey. Set aside to cool slightly.

3. Meanwhile, toast the nuts in a small frypan until golden. Set aside until cooler, then chop into small pieces.

4. Cream the Mixture: Using your stand mixer or in a large bowl, using electric beaters -cream together the browned butter mixture, caster sugar, brown sugar, and vanilla essence until light and fluffy. Beat in the egg until well combined and the mixture starts to lighten, it will also develop a more cohesive smooth texture.

5. Combine Dry Ingredients: Sift the self-raising flour into the wet mixture and fold through gently until just combined. Fold in your fillings with a spatula, keeping some aside to top the cookies with, if desired.

6. Assemble: Scoop the cookie dough and roll into smooth balls (about 1 tbsp), then place on lined baking trays. Press down into the centre slightly to flatten and use your thumb to create an indent. Press remaining fillings (peanuts and chocolate) gently into the top (optional). Dollop on the caramel and finish off by sprinkling with salt flakes (optional).

7. Bake in the oven for 12 minutes, or until lightly golden brown. Let cool completely on the trays, they’ll be too fragile to move while hot.

Tips:

• Honey is a humectant, meaning it attracts moisture, this is super important for giving the cookies the right texture - don’t leave it out!