Motherload Cookie Bars

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

Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
1/2 cup butter

1/2 cup white sugar

6 Tbsp. packed brown sugar

1 egg

1/2 tsp. vanilla

3/4 cup plus 2 Tbsp. flour

1/2 cup plus 2 Tbsp. cocoa powder

1 tsp. baking soda

1/8 tsp. salt

3/4 cup chocolate chips

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add egg 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 over sugar cookie layer, pressing gently.
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. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
1 stick softened butter

1/4 cup plus 2 Tbsp.granulated sugar

1/4 cup plus 2 Tbsp. packed brown sugar

1 egg

1/2 Tbsp. pure vanilla

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 bag chocolate chips plus more for drizzling

Make sure oven is preheated to 350 degrees F. 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 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. Drizzle top with 1/2 Cup melted chocolate chips if desired. (optional)
NOTE: You can layer dough and refrigerate until ready to bake