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Line an 8x8” pan with foil and spray with cooking spray. The foil
is for easy removal.
In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and both sugars. Mix in vanilla and
milk until smooth. Mix in cocoa powder. Beat in flour and until
well blended. Press into prepared pan.
Place white chocolate chips and peanut butter in a medium
microwave safe bowl. Heat on HIGH in 30 second intervals,
stirring in between, for about 1 minute. It may need an extra 15-
30 seconds depending on your microwave. Spread over cookie
dough in pan. Chill until set.
Once hardened (about 2 hours), remove from refrigerator and let
sit at room temperature for about 30 minutes before slicing so
that the topping doesn’t shatter. Store in a covered container in
the refrigerator.
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