PREPARATION:

1. Remove each dough from wrapper according to package directions.
2. Place sugar cookie dough and cocoa in large bowl; mix with fork to blend. Stir in peanut butter chips.
3. Place peanut butter cookie dough and flour in another large bowl; mix with fork to blend. Stir in chocolate chips. Divide each dough in half; cover and refrigerate 1 hour.
4. Roll each dough on floured surface to 12X6-inch rectangle. Layer each half of peanut butter dough onto each half of chocolate dough. Roll up doughs, starting at long end to form 2 (12-inch) rolls. Wrap in plastic wrap; refrigerate 1 hour.
5. Preheat oven to 375°F. Cut dough into 1/2-inch-thick slices. Place cookies 2 inches apart on ungreased cookie sheets.
6. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks; cool completely.