Preheat your oven to 350 degrees F and line a 9-inch x 13-inch baking pan with parchment paper.

Press the cookie dough evenly into the bottom of the pan. Bake for 12 to 15 minutes until the edges are golden brown and the center looks set.

Remove the cookie from the oven and allow to cool on a wire rack for 20 minutes before adding the next layer.

Add the cream cheese, powdered sugar, and vanilla to a large mixing bowl and beat to combine. Once fully incorporated, fold 4 ounces of Cool Whip into the cream cheese mixture.

Spread the cream cheese mixture evenly over the top of the cooled cookie.

Whisk together the pudding mix and milk in a medium mixing bowl for 2 minutes. Let sit for 5 minutes to thicken. Spread the pudding over the top of the cream cheese mixture in an even layer.

Spread the remaining Cool Whip on top of the pudding. Sprinkle mini chocolate chips over the top of the Cool Whip.

Chill for at least 4 hours before cutting into 15 squares and serving. Drizzle with chocolate sauce if desired.