Chunguita and I had an evening alone, so we decided to make these cookies. The peanut butter cookie recipe seems incomplete. It worked out fine for us because I bought sugar cookie dough, peanut butter cookie dough, and chocolate chip cookie dough. The chocolate cookie recipe is DIVINE! I forgot to get chocolate chips, so ours didn’t have them.

I made a double sized batch, more because storing cookie dough is problematic for me. I dutifully lined the baking pan with alum-foil and baked for the required time. Of course, the top was quite done and the bottom was still all gooey. After putting it back in the oven several times, I got out a cookie sheet, dumped the big bar cookie cake on to the cookie sheet, upside down with the foil covering it, and put it back in the oven for 10 minutes, maybe it was 5. They came out great. The top was not all dried out, and the bottom was cooked.

Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough

Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips.

Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg

• Place all ingredients into a bowl and mix until combined.

Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips

1. In a stand or electric mixer cream the butter and sugars until well combined.
2. Beat in eggs and vanilla until combined.
3. Place flour, baking soda and salt into a large bowl; mix to combine.
4. Slowly add to wet ingredients along with chocolate chips.

Assembly & Baking
1. Preheat oven to 350 degrees F.
2. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
3. Layer y the double chocolate chip cookie recipe over sugar cookie layer, pressing gently.
4. Press PB cookies over chocolate cookie dough.
5. Spoon 1/2 of the Chocolate Chip dough evenly over peanut butter cookie dough but don’t press, just leave uneven.
6. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
7. Let cookies cool completely.
8. Lift out of pan with edges of foil.
9. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier.
10. Drizzle top with 1/2 Cup melted chocolate chips if desired.

*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.

8 large bars (if you cut off edges), 12 bars (if you keep edges)