Adapted from
The Art and Soul of Baking by Cindy Mushet
Instead of making the peanut caramel filling, you could fill the holes with chocolate ganache,
dulce de leche, or even a spoonful of jam. Concord grape jelly would be especially fun, for the peanut butter & jelly effect.
I also didn’t have salted peanuts (really…I’m not just hoarding them, like my natural peanut butter), and used plain roasted peanuts and added a sprinkle of
fleur de sel over the cookies, just after I filled them with the peanut caramel. Yum!