How to improve my product filling, shelf life & texture?

Hello,

I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.

As you can see the picture attached, my product is a chocolate filled biscuit.

My challenges are 1. I can not have a shelf life of more than 3 months and I wish to have a 1 year to be able to compete with biscuits.

2. The major issue is either a very dry product or it loses the crunchiness after 1 month

3. The filling we are using loses the paste form (becomes very dry, not liquid but hard form)

Here are the ingredients we put in the products :

- Wheat flour, Sugar, Vegetable Oil, Fresh eggs, Milk Powder, Peanut Paste, Cocoa powder, Iodized salt, Baking powder, Sodium bicarbonate (E-500ii), Sorbitol, Soya lecithin (E-322), Antioxidant (E-319), Vanillin.

Thank you for your help