Begin by crushing the peanut butter cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter, mixing until fully incorporated. Press the mixture firmly into the bottom of a 9x13-inch dish to form an even crust. Chill the crust in the refrigerator for about 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed. Gradually add in the creamy peanut butter, powdered sugar, and vanilla extract, mixing until creamy and well combined. Gently fold in the whipped topping until the filling is light and fluffy.

Carefully spread the peanut butter filling over the chilled crust, smoothing it out evenly with a spatula. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, approximately 2-3 minutes. Once thick, layer the pudding mixture over the peanut butter filling.

After layering the pudding, spread the remaining whipped topping over the pudding layer. Drizzle the chocolate sauce and caramel sauce generously on top. Finish by sprinkling mini chocolate chips and crushed peanut butter cookies on top.

Cover the dish tightly with plastic wrap and refrigerate the dessert for at least 4 hours, but ideally overnight. Once ready, remove from the fridge, slice into squares, and serve cold.