Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper.
Cream butter, salt, brown sugar, sugar and vanilla sugar with the whisk of the mixer. Stir in 1 egg. Mix flour with baking powder. Quickly stir into the butter-egg mixture with chocolate drops. Place 1 heaped teaspoon of dough in small heaps on each tray at a distance. Bake in a hot oven for about 15 minutes. Remove, pull the cookies from the baking tray using the paper, let them cool down.
Quickly mix butter, brown sugar, sugar, vanilla sugar, milk, salt and flour to a smooth dough. If necessary, stir in approx. 4 tbsp. of milk to make the dough ready for spraying.
Finely chop the pistachio kernels. Stir the grated organic orange peel into the dough. Put into a piping bag with an open star-shaped spout (e.g. spout no. 172 from Städter). Spray 1 ring on the bottom of 20 cookies. Put 100 g caramel spread in a freezer bag, cut off a small corner and squirt a little in the middle of each ring. Place the remaining cookies on top and chill for about 30 minutes.