For the caramel: Bring water, sugar and salt to a boil over highheat. Continue cooking until caramel reaches a medium amber color. Immediately removefrom heat and carefully add cream in 4-5 additions stirring between eachaddition and letting bubbles subside before adding next addition of cream. Addbutter and stir until melted. Cook caramel over medium heat while stirringuntil mixture reaches 115F. Pour mixture into a large tray or pan to coolcompletely.
For the edible cookie dough: Pre-heat oven to 350F. Placeflour on a sheet tray in a thin layer and bake for 10 minutes. Let coolslightly, but use while still warm. In an all-purpose mixer with a paddleattachment, cream butter, sugars and salt until light and fluffy. Add peanutbutter and mix to combine. Scrape sides and bottom of mixing bowl before addingflour. Mix flour to combine. Roll cookie dough between two pieces of parchmentpaper to 1/6” thick. Place in cooler to firm up.
For the chocolate cookie: In a planetary mixer with a paddleattachment, cream butter, sugar and salt until light and fluffy. Add cocoapowder and mix to combine. Scrape sides and bottom of mixing bowl. Add flourand mix to combine. Roll cookie dough between two pieces of parchment paper to1/8” thick. Place in cooler to firm up. Once firm, preheat oven to 350F. Use a2” fluted cutter to punch out cookies and transfer to a parchment-lined sheettray. Bake 14-16 minutes or until firm on the edges. Let cool before filing.
To assemble: Use a 2” fluted cutter to punch out ediblepeanut butter cookie dough. Place edible cookie dough on top of half of the cooledchocolate cookies. Pipe about 1 tablespoon of the caramel on top of the ediblecookie dough and sprinkle with flaky salt. Place another chocolate cookie ontop and press together lightly. Store cookies in an airtight container.