Melt butter and cook until browned. Strain through fine sieve and cool slightly.

Whisk together eggs, vanilla and sugar until sugar is dissolved. Whisk in honey.

Sift the flour, baking powder and cocoa into a medium sized bowl.

Add the egg mixture into the flour mixture and stir just until combined and smooth.

Stir in the chocolate bits.

Cover with plastic wrap and let stand at room temperature for two hours.

Beat peanut butter and confectioners sugar, adding just enough milk to get a smooth but thick filling. Refrigerate.

Preheat oven to 425 degrees.

Spoon batter into generously buttered madeleine cups, mini muffin tins or other decorative baking tins just until about 2/3 full.

Bake for approximately 12 minutes. Remove from pans to cooling rack to cool completely.

Using a serrated knife cut each cookie in half to make two "sandwich" halves. Spread one side with peanut butter filling and top with second half. Sprinkle with confectioners sugar.