Crush four large-sized Chips Ahoy cookies into small pieces.
Beat together the cream cheese, powdered sugar, vanilla and crushed cookie pieces until light and fluffy.
Fill an icing bag with the cream cheese mixture, using a tip of your choice or a bag with the corner cut off. If you don't crush the cookies small enough, the tip WILL get clogged up!
Pipe the cream cheese onto a chocolate chip cookie.
Top the cream cheese with one mini Chips Ahoy chocolate chip cookie.
Refrigerate until ready to use. Makes approximately 24, depends on how much cream cheese you use on top of each one.