Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper
Crush the chocolate sandwich cookies, keeping a mixture of fine crumbs and small pieces for added texture.
Beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until combined
Fold in the crushed cookies, milk chocolate chips, and white chocolate chips.
Press the dough evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the edges are lightly golden and the center is still slightly soft.
Let the cookie cake cool completely before decorating.
For the cookies and cream topping, gently melt the chopped cookies and cream chocolate with the heavy cream. Stir until smooth, then allow it to cool until spreadable.
Prepare the chocolate frosting by beating the softened butter until smooth. Gradually mix in the powdered sugar and cocoa powder, then add the heavy cream. Beat until creamy and fold in the crushed cookies
Spread the cookies and cream topping over the cooled cookie cake. Pipe or spread the chocolate frosting around the edges and decorate with additional cookie pieces if desired.
Allow the topping to set before slicing and serving.
