Cookie Dough Layer:
½ cup (1 stick) butter, room temperature and softened
¾ cup light brown sugar, tightly packed
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
14 oz. sweetened condensed milk
2 cups mini chocolate chips
Peanut Butter Layer:
1 cup smooth peanut butter
½ cup powdered sugar
12 ounces of chocolate chips
Line a 9x9 baking pan with parchment paper and set aside.
In a large bowl using a hand mixer or in a stand mixer, cream together the butter and brown sugar on medium speed. Once combined, mix in the salt and vanilla.
Slowly fold in the flour and sweetened condensed milk, alternating between the two.
Once fully combined, now forming a thickened batter similar to the texture of cookie dough, slowly stir in the mini chocolate chips.
Press the dough into the prepared baking pan and place it in the freezer as you prepare the next layer.
To make the peanut butter layer, use the mixer to cream together the peanut butter and powdered sugar. Then, gently spread the peanut butter mixture over the frozen cookie dough layer.
Sprinkle chocolate chips on top of the peanut butter layer and place back in the frozen for 1-hour to overnight.
Refrigerate for 4 hours before slicing and serving.