Preheat your oven to 350°F (175°C). In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9x13 inch baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and peanut butter, mixing until fully combined and creamy. Fold in 1 cup of whipped topping until well incorporated.
Spread the peanut butter mixture evenly over the cooled Oreo crust.
In another bowl, whisk together the chocolate pudding mix and milk until it thickens, about 2 minutes. Pour the pudding over the peanut butter layer and spread it evenly.
Top the chocolate pudding layer with the remaining 1 cup of whipped topping, smoothing it out with a spatula.
Garnish with chocolate chips on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Slice into squares and serve chilled.