1 batch brownies, baked in an 8x8 pan and cooled {I used this one}
For the cookie dough:
¼ cup (4 tablespoons) unsalted butter, room temperature
¼ cup creamy peanut butter
¼ cup granulated sugar
½ cup brown sugar, packed
2 tablespoons milk (I used almond milk)
½ teaspoon vanilla
1¼ cup all-purpose flour
¼ teaspoon salt
½ cup peanut butter M&Ms, chopped (optional)
For the glaze:
3½ ounces semi-sweet chocolate, chopped
2 tablespoons butter
Method
For the cookie dough:
Beat butter, sugars, and peanut butter in a large bowl using an electric mixer until light and creamy (about 2 or 3 minutes). Mix in milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in M&Ms, if using.
Spread the dough over the top of the cooled brownies. Refrigerate while you make the glaze.
For the glaze:
Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Once melted, pour the mixture over the top of the cookie dough and spread into a thin layer. Chill until set, about 30 minutes.
Keep refrigerated in an airtight container for up to 3 days.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/peanut-butter-cookie-dough-brownies/