Ingredients
1
pouch Betty Crocker™ sugar cookie mix
1
teaspoon apple pie spice
1/3
cup butter, softened
1
egg
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2 cup chopped unsalted peanuts
Preparation
In large bowl, stir cookie mix, apple pie spice, butter and egg until soft dough forms. Cover; refrigerate 30 minutes.
Heat oven to 375°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 2-inch round cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 5 minutes. Remove from cookie sheets to cooling rack; cool completely.
For each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie, spreading to edge. Top with second cookie, bottom side down. Gently squeeze until filling oozes out a little around sides. Roll edges of cookies in peanuts.
