Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper.
Divide 1 (16 oz. package) 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.
In a medium boxing bowl, beat together 1½ cups creamy peanut butter, 1½ cups powdered sugar, adn 2 teaspoons vanilla extract until smooth.
Spread the peanut butter mixture over the top of the cookie dough mixture in the pan. I find it easiest to use clean hands to press into an even 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.
Bake for 30 to 35 minutes.
Remove from the oven and let cool in the pan on a wire rack for 30 minutes before transferring to the refrigerator to chill for at least 1 hour before slicing.