In a food processor, blend until it turns into paste. Make more for better handling and save leftover for your daily peanut butter spread.

Make caramel a sec (caramel without water), throw in peanuts and coat them in. Transfer onto a silicone mat or over a lightly oiled work surface. Cool and break into pieces. Process half of the caramelized peanuts into paste (praliné). Crush and save remaining for topping.

Cream butter, peanut butter and salt. Add both sugars and blend well. Add eggs, flour and baking soda. Scoop out cookie dough into 50g portions and chill for up to 2 weeks.

Heat up cream, milk, sugar, corn syrup, salt and vanilla; keep hot. Meanwhile, in a large saucepan make a dark caramel with sugar and glucose (no water) – Very carefully, and when the caramel is ready – turn the heat off and pour the hot cream mixture in thin stream (wear gloves to prevent burning). Turn heat back on and cook the caramel mixture to 221ºF/105ºC. Sieve and cool to 158ºF/70ºC, add butter and blend well. Chill.

Flatten cookies a bit, top with some of the crushed caramelized peanuts.
Bake at 350ºF/180ºC for 12 minutes. Pipe out peanut praliné dots on each cookie and bake for 5 minutes more. Transfer cookies onto wire-rack to cool to room temp. Add dots of the chilled soft caramel, add more of the praliné and crushed caramelized peanuts and a light sprinkle of fleur-de-sel. Serve at room temperature. Enjoy!