Beat together the cream cheese and butter with a hand held or stand up mixer until light and fluffy.

Add in the sugar and vanilla extract and beat until incorporated (just 1-2 minutes).

Next, turn the speed on the mixer down to low and gradually add in the flour until just combined (do not over mix).

Hand stir in the chopped Oreo cookies.

Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours).

Preheat the oven to 350 degrees F.

Place the cookie dough in 2 Tbsp size balls onto a baking sheet and gently press down each cookie as they will not spread when they bake.

Bake for 10-11 minutes until the edges of the cookies are lightly golden brown.  The cookies will still be soft.

Let the cookies sit on the baking sheet for 10 minutes to fully set.

Then move them to a wire rack to cool completely. Enjoy!