• Preheat the oven to 350 degrees.
• In the bowl of a standing mixer with the paddle attachment, 1 cup unsalted butter and 3/4 cup powdered sugar. Mix until combined.
• Add 1 egg and 1/4 cup honey. Mix until combined.
• Pour the dry ingredients on top: 2 1/3 cups all-purpose flour and 1/2 tsp fine sea salt.
• Chop or smash the 1 cup of peanuts and fold them into the dough.
• Roll the dough out on a lightly powdered sugared countertop. Cut out shaped cookies and place them on three light-metal colored cookie sheets lined with parchment paper.
• Bake for 10-15 minutes depending on how crunchy you like your shortbread. If you like them undercooked, get them out at 10 minutes. If you like a crunch, get them out at 15 minutes.
• Let the cookies sit on the hot cookie sheet for 5 minutes before removing them.

Topping

• Once cooled, spread peanut butter on the top of every cookie and then place in the freezer to chill for 30 minutes.
• When ready, melt your chocolate in a microwave-safe bowl. Cooking for 30 seconds at a time and stirring in between until melted. Be careful not to burn your chocolate.
• Working in batches, remove some cookies from the freezer. Fully dip them in the chocolate and then place them on parchment paper to set.