Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Fold in the crushed chocolate chip cookies.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Once cooled, crumble the cake into a large bowl.
In mason jars or dessert cups, layer the crumbled cake, blue frosting, and whipped cream if using.
Repeat layers until jars are filled, finishing with a layer of blue frosting and a sprinkle of extra cookie crumbs on top.
Chill in the refrigerator for at least 30 minutes before serving.