Remove the filling from the cookies and place in a small saucepan. Place the cookies in a plastic zip-top bag. 

Crush the cookies thoroughly by pounding with a heavy pan, rolling pin or meat pounder. Place the cookie crumbs in a medium mixing bowl.

Warm the peanut butter briefly in a small saucepan over medium-low heat until the consistency thins out. Add the peanut butter and ½ cup maple syrup to the bowl with the cookie crumbs and mix well. If the dough isn’t sticking together, add a small amount of water, a teaspoon at a time, until the dough is moist enough to hold together.

Divide the dough into 12 equal pieces and press each one into a disc that’s about ¾” thick. Alternatively, press out the dough and use a 2 ½” to 3” biscuit cutter to cut circles of dough. Gather scraps and repeat until there are 12 dough circles. Place the dough circles on parchment paper.

Chop the candy for the filling - a small amount per cookie is fine; don’t overload the cookies with filling. Press 1 to 2 teaspoons of filling onto six of the dough circles. Top each one with another dough circle and gently press them together.

Add 1 tablespoon of maple syrup to the cookie filling and cook over medium-low heat, whisking until smooth. The filling should be loose but not so runny that it pours easily. Add additional syrup, a small amount at a time, if the frosting is too thick.

Use an offset spatula or spoon to frost the top of each cookie. Top with chocolate chips or any other candy topping, if desired.