Place the nuts in a food processor and pulse until they are roughly chopped. Note: If you don’t have a food processor, you can carefully chop the nuts on a cutting board using a sharp knife. I like the nuts to be chopped fairly small but you can go for any consistency you prefer.

Add the peanut butter, unsalted butter, and honey to a medium-sized saucepan and heat over medium heat. Stir as the wet ingredients heat up, until everything is melted together and completely smooth. Be careful not to heat the mixture to a full boil. It only needs to be warm enough to melt.

Stir in the cocoa powder, vanilla extract and sea salt until well-combined.

Add the chopped nuts to the wet mixture and stir well until combined. If you’re adding chocolate chips, you can do so at the same time as the chopped nuts if you want the chocolate to melt, or you can wait for the mixture to cool off before mixing in the chocolate chips.

Line a large baking sheet with parchment paper or wax paper and use a spoon or a cookie scoop to drop mounds of dough onto the sheet. The cookie dough will stay the same shape, so you can use your hands or the spoon to form any kind of shapes you like (I stick with round cookie shapes). I like to make medium-sized cookies but you can form any size cookies you like.

Transfer the cookie sheet to the freezer and freeze for at least 1 hour, or until the cookies are completely set up. Note that if the mixture was hot going into the freezer, the cookies may take longer to set up.

Once the cookies have set up, remove them from the freezer and serve!