Ingredients to make the Cookie Doughsas called for on the box/pouch
2cups(340g) chocolate chips
114 ounce cansweetened condensed milk
Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
Prepare the Peanut Butter Cookie Mix according to package directions. Press evenly into the bottom of the prepared pan, spraying your hands with cooking spray as needed to prevent sticking.
Sprinkle the chocolate chips over the top of the peanut butter cookie layer. Drizzle the sweetened condensed milk over the top, leaving a 1” border around the edge of the pan that has no milk (to prevent bubbling up).
Prepare the Chocolate Chip Cookie Mix according to package directions. Drop spoonfuls of the cookie dough all over the sweetened condensed milk layer and flatten slightly with your fingers. Make sure to get cookie dough around the edges to seal the sweetened condensed milk in the center. Some will show through the bits of cookie dough.
Bake for 33-38 minutes, or until the top is golden brown. Some of the sweetened condensed milk may be bubbling up around the edges. Cool completely before removing from pan and slicing. Store in an airtight container for up to 3 days or freeze for up to one month.
I originally used Krusteaz in this recipe, but you can use any kind of cookie mix that is approximately 17-18 ounces in size.