Preheat oven to 325 degrees F.

Line two baking sheets with parchment.

In medium bowl add the flour, baking powder, baking soda and salt, set aside.

In bowl of mixer fitted with paddle attachment cream butter.

Add in the sugars and mix until light and fluffy.

Add in the egg and vanilla, mix well to combine.

Add in the peanut butter and mix until completely combined.

With mixer on low add in flour mixture one spoonful at a time.

Bring mixer up to medium speed and mix until combined.

Using a cookie scoop scoop out dough mounds and roll between palms to form a ball.

With bottom of glass covered in parchment press each ball down to make dough ball flat.

Bake 12 minutes or until edges of cookies are golden brown.

When cookies come out of oven use bottom of tiny shot gall to press indentation into center of each cookie. Let cool completely.

When cookies are cooled fill indentations with caramel sauce, just enough to fill it but not overflow.

Drizzle chocolate on top. ( I used piping bag and wilton tip #3)

Sprinkle with peanuts. Let set.