Preheat oven to 350 Degrees F.
Line 9x13 pan with parchment set aside.
In large bowl combine and stir the flour, cocoa, salt and baking powder.
In mixing bowl add sugars, butter, vanilla, milk and mix on medium speed.
Add in the eggs and mix well to combine.
With mixer on low speed slowly add in the flour mixture one spoonful at a time.
Mix until combined.
Set aside, make cookie dough.
CHOCOLATE CHIP COOKIE:
In large bowl put the flour, baking powder and salt.
In bowl of mixer cream the butter until light and fluffy.
Add in the sugars, continue mixing.
Add in the egg and vanilla, mix until well combined.
With mixer on low add in the flour mixture one spoonful at a time.
Mix until combined.
By hand fold in the chocolate chips.
ASSEMBLY FOR BAKING:
Start by placing small spoonfuls of cookie dough into pan first. There will be a little more brownie batter than cookie dough, no worries.
Make sure the cookie dough spoonfuls are evenly distributed around the 9x13 pan, then start filling in the spaces with brownie batter.
Once all batter and dough is in the pan smooth out with off set spatula or regular spatula. (you may see more brownie batter on top than cookie dough this is fine. )
Bake 25 minutes, this will give you a texture of just under baked slightly but not gooey.
Let cool completely.
PEANUT BUTTER FROSTING:
In bowl of a mixer cream the butter and the peanut butter.
With mixer on low add in the powdered sugar one spoonful at a time.
Add in the vanilla and mix until all combined and there are no small lumps of powdered sugar left.
Frosting should be light, smooth and creamy.
ASSEMBLY OF FINISHED PRODUCT:
Plop frosting on top of brookie and spread out evenly with offset spatula (regular spatula or back of spoon will work to).
Sprinkle on chocolate shavings and drizzle with butterscotch.
Keep in cool dry place.
If you find the pb frosting is getting too soft you can refrigerate these, I would recommend taking out 1/2 hour before serving. They are best room temp in my opinion.