Preheat oven to 350°F. Line a 9x9-inch pan with foil and spray with cooking spray.

Press cookie dough into the prepared pan to form an even crust layer. Bake for 13-15 minutes, or until lightly golden brown. Let cool completely on a wire rack.

In a large bowl, beat softened cream cheese and confectioners' sugar with an electric mixer until smooth.

Add 1 cup of thawed whipped topping to the cream cheese mixture and beat until combined. Spread this mixture evenly over the cooled cookie crust.

In the same bowl (wiped clean), whisk together the cold milk and instant chocolate pudding mix on high speed for 2 minutes until thickened.

Spread the chocolate pudding evenly over the cream cheese layer.

Evenly top with the remaining 1 cup of thawed whipped topping.

Sprinkle the miniature chocolate chips over the top. Cover the pan and refrigerate for at least 4 hours, or until firm and set.