roasted peanut & milk caramel sea salt cookies

A bold take on the classic peanut butter cookie.. with a Tony’s twist of course.
These roasted peanut & milk caramel sea salt cookies are rich, chewy and packed with texture. Made with browned butter, blended roasted peanuts, and chunks of Tony’s Chocolonely milk caramel sea salt chocolate, they strike the perfect balance of sweet and salty. Finished with a sprinkle of flaky sea salt, they’re the perfect treat for festive gifting, cosy nights in, or satisfying your sweet-salty cravings..

Ingredients (makes 10):

• 140g Unsalted Butter
• 75g Dark Brown Sugar
• 75g Caster Sugar
• 1 Large Egg
• 150g Plain Flour
• 50g Roasted Peanuts, blended into flour
• 1tsp Bicarbonate of Soda
• 180g Tony Chocolonely’s Milk Caramel Sea Salt Chocolate, broken into rough
  chunks
• 50g Roasted Peanuts, halved
• Sea Salt, to finish

Instructions:

• Heat butter in a saucepan over a medium heat, stirring continuously, until a
  deep golden-brown and smells nutty. Cool to room temperature.
• Using an electric mixer, beat together browned butter and sugars.
• Mix in the egg very briefly.
• In a separate bowl, combine flour, peanut flour and bicarb.
• Then, using a spatula, gradually fold the dry mixture into the wet mixture.
• Before the dough is fully combined, add in the Tony Chocolonely’s Milk
  Caramel Sea Salt Chocolate chunks and peanut halves, and fold until well distributed. 
• Divide the dough into 10 equal balls (approximately 73g each). Cover and rest
  in the fridge overnight.
• When ready to bake, preheat oven to 180°C (fan).
• Place the dough balls on cold baking paper-lined trays with plenty of room
  around them.
• Bake for 9 minutes.
• Remove and bang the tray on the kitchen counter three times.
• Then, apply a circular motion around the cookies, using a cookie cutter.
• Bake for 4 more minutes.
• Bang the tray on the kitchen counter three more times and apply circular
  motion with the cookie cutter once more.
• Whilst they’re still hot, sprinkle lightly with sea salt.
• Leave on the baking tray for 15 minutes before carefully transferring to a wire
  rack to finish cooling.