1In large bowl, stir cookie mix, apple pie spice, butter and egg until soft dough forms. Cover; refrigerate 30 minutes.
2Heat 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.
3Bake 7 to 9 minutes or until set. Cool 5 minutes. Remove from cookie sheets to cooling rack; cool completely.
4For 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.