1/4 cup thinly sliced chorizo.
In a food processor, pulse the flour with the granulated sugar and salt.Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
Add the egg and vanilla and pulse until the dough just comes together.Scrape out onto a work surface and pat into a disk.Wrap in plastic and refrigerate until chilled, about 1 hour.. Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper.
On a lightly floured work surface, roll out the dough 1/4 inch thick.Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets.
Gather the scraps, re-roll and stamp out more cookies.
You should have a total of 48.. Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking.Add the butter and bring to a boil over high heat, stirring to dissolve the sugar.
Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes..Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.
Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.In a small bowl, whisk the vanilla with the baking soda.