Preheat oven to 350 degrees F and grease a 12 in round non stick pizza pan with cooking spray.

Using a stand mixer, cream together peanut butter, oil, and both sugars until fluffy, about 2 minutes.

Beat in the egg and vanilla extract for 30 seconds.

Whisk together the dry ingredients: flour, salt, baking powder, and baking soda and then beat the dry ingredients into the wet ingredients. It will be very crumbly! That's ok.

Dump the cookie dough onto the greased pan and use your hands to press the dough evenly over the pan.

Prick the cookie all over with a fork (like you would with pie crust - this helps the cookie from rising too much).

Bake in the preheated oven for 10-15 minutes or until golden.

Let cool completely before frosting.

Cream together cream cheese and unsalted butter until fluffy, about 2 minutes.

Scrape down the bottom and sides of the bowl.

Beat in vanilla pudding mix and powdered sugar. It will be very thick.

Again, scrape down the bottom of sides of the bowl.

Now beat in the vanilla extract and caramel sauce.

Once combined, on the lowest setting of your stand mixer, beat in the cool whip for 30 seconds.

Using a spatula, gently fold in the cool whip the rest of the way.

Frost the cooled cookie.

Topping:

Top frosting with thinly sliced apples, chopped snickers, and drizzle with more caramel sauce!

Serve immediately or store in the fridge, covered!

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