The Motherload Layered Cookie Bars

*OMG* When I saw the photo for these I was drooling! And my photo doesn't do this cookie justice as my layers sort of melted together. What could be better than having all your cookies in one bite? I even broke down and bought the Pillsbury Sugar Cookie Dough. I hate buying premade items but didn't want to chance using a sugar cookie recipe that was too soft. Also layers two and four are double of what you need so I halved them. I just didn't want the extra temptation of cookie dough in the freezer calling my name. I'm weak for baked goods. This was a family hit, placed in a bowl with a scoop of ice cream on top.

Recipe found at Picky Palate

** LAYER 1 **

Sugar Cookie Layer
Ingredients
Roll of Pillsbury Sugar Cookie Dough
Directions
Preheat oven to 350⁰F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that's been lined with foil and sprayed with cooking spray.

** LAYER 2 **

Double Chocolate Chip Cookie
(this recipe below makes double what you'll need for the bars, use extra for cookies)
Ingredients
2 sticks butter, softened
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 tsp baking soda
1/4 tsp salt
1-1/2 cups chocolate chips
Directions
In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer half the recipe over sugar cookie layer, pressing gently.

** LAYER 3 **

Peanut Butter Cookie
Ingredients
1 cup creamy peanut butter
1/2 cup granulated sugar
1 egg
Directions
Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

** LAYER 4 **

Chocolate Chip Cookie
(this recipe below makes double what you'll need for the bars, use extra for cookies)
Ingredients
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla
2-1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 bag chocolate chips
Directions
Make sure oven is preheated to 350⁰F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  Place flour, baking soda and salt into a large bowl; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven.  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.
Let cookies cool completely.  Lift out of pan with edges of foil.  I cut off 1/2 inch edges and just used softer centers, but do as you wish.  Edges are crispier.  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.