Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper. Divide 1 ready-to-bake cookie dough to make the crust. If using the 24-count ready-to-bake cookies instead of the tube of dough, press 14 of the cookies into the bottom of the pan so that it covers completely. If using the tube of dough, use about 9.5 to 10 ounces of dough. Reserve the rest of the cookie dough for the top layer.
Break up the remaining cookie dough into pieces and top the peanut butter mixture, creating an almost crumble-looking topping. Some of the peanut butter layer won't get covered, but the dough should spread as it bakes. Top with additional chocolate chips if desired, pressing them slightly into the dough.
I like storing them in the fridge and pulling them out about 1 hour before serving. However, store them where you prefer in an airtight container and enjoy them within 3 to 4 days.