Egg-less dark chocolate cookie dough is pressed into a pan and topped with a white chocolate peanut butter. This is the best way to eat cookie dough!
1/3cupHershey’s Special Dark unsweetened cocoa powder— or you can use regular unsweetened cocoa powder
1 1/2cupsall-purpose flour
1cupwhite chocolate chips
1/4cupcreamy peanut butter— I use Skippy Naturals
Line an 8x8” pan with foil and spray with cooking spray. The foil is for easy removal.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and milk until smooth. Mix in cocoa powder.
Beat in flour and until well blended. Press into prepared pan.
Place white chocolate chips and peanut butter in a medium microwave safe bowl. Heat on HIGH in 30 second intervals, stirring in between, for about 1 minute. It may need an extra 15-30 seconds depending on your microwave. Spread over cookie dough in pan. Chill until set.
Once hardened (about 2 hours), remove from refrigerator and let sit at room temperature for about 30 minutes before slicing so that the topping doesn’t shatter. Store in a covered container in the refrigerator.