Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot melt your butter. Once melted, continually stir until the butter just begins to brown. The butter should foam up twice and then begin to give off almost a nutty aroma. Immediately remove from heat so the butter does not burn. Stir in the two teaspoons of vanilla extract. The hot mixture will bubble up and steam so be careful!

Add in about half of your marshmallows and mix with a rubber spatula (coat with nonstick spray to ensure nothing sticks) until almost completely melted before adding the remaining. Stir until all of the marshmallows are mostly melted. At this point, add in the Rice Krispies, 2 cups at a time, and lightly stir until combined.

Continue to add the Rice Krispies and then the Cocoa Crisp cereal until everything is evenly combined. Finally add in the chopped Chips Ahoy Cookies and mix until just combined. Pour into the prepared pan and gently press the mixture down. Lightly wet your hands and they won't stick to the mixture! Allow to set and cool for 30 minutes.

Add the white chocolate to a heat proof bowl. Microwave for 20 seconds, stir and repeat until completely melted. Once it's ready, set aside for 3 minutes to chill down to room temperature. Using a spoon, drizzle half of the white chocolate onto the treats then topped with chopped cookies. Drizzle the rest fo the white chocolate on top to seal the cookies to the treats. Slice and enjoy!