Caramel peanut butter cookies with peanut praline

Run roasted or toasted peanuts in a food processor a few minutes until they turn into a paste; this is the peanut butter.

For the praline, make a dry caramel (caramel a sec, without water) in a hot frying pan: melt about a third of the sugar, then add more and melt, then the rest.

Add peanuts and coat each one in the caramel; cool, crush some with a knife, and process the rest with the food processor running into a praline paste.

Process butter, peanut butter and salt; add brown and white sugar with a couple of pulses, then eggs, then the flour ('Broward') and baking soda in two additions.

Scoop the dough at 1.7 ounces, about 50 grams, each. The dough keeps two weeks in the refrigerator.

Chill the dough so the cookies do not spread too much when baked.

Flatten slightly, top with crushed caramelized peanuts and bake about 12 minutes.

Add a few dots of peanut praline and bake 5 minutes more; let cool.

Finish the cooled cookies with caramel sauce, more praline and a dash of fleur de sel.

For the caramel sauce, heat heavy cream, corn syrup, vanilla and fleur de sel and keep hot; in a second saucepan make a caramel with sugar and corn syrup to a nice brown colour.

Pour the hot cream in very slowly and carefully; cook the caramel to 105 Celsius, then pass through a sieve.

Cool to 70 Celsius (160 Fahrenheit), add butter and blend.