Pre-heat oven to 350 F.
Mix together the butter, brown sugar, white sugar and peanut butter.
Add eggs and vanilla and mix well.
In another bowl, add flour, slat, baking soda and stir together.
Add the flour mixture to the butter mixture and stir together.
Dump cookie dough batter into a greased 9 x 13 inch pan.
Bake for 22 minutes.
Remove from oven and cool completely.
In another bowl, add vanilla pudding, peanut butter, vanilla and whipping cream.
Whisk together until mixture is smooth and fluffy.
When the cookie base is cooled completely, add the fluffy peanut butter filling over the top of the cookie base.
Mix together the chocolate pudding and milk and pour over the peanut butter filling.
Whip the cream, powdered sugar and vanilla and thinly spread across the top, followed by chopped peanut butter cups.
Refrigerate the mixture for 10 minutes or longer before cutting and serving.
Store in the refrigerator.