Preheat oven to 350 degrees F. For Sugar Cookie Dough Layer: Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
For Double Chocolate Cookie Dough Layer: In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
For Peanut Butter Cookie Dough Layer: Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
For Chocolate Chip Cookie Dough Layer: In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.