Mix the room-temperature cream cheese, powdered sugar, vanilla extract, and crushed Oreos in a bowl until smooth. Scoop 1-tablespoon portions onto a parchment paper lined plate or tray and chill in the freezer until firm.

Preheat your oven to 350°F (convection). In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until pale and off-white. Add the egg and vanilla extract, mixing until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Fold gently or mix on low speed just until the dough comes together. Finally, fold in Oreo chunks until evenly distributed.

Scoop 1/3 cup of cookie dough, flatten in your palm, and place a chilled cream cheese ball in the center. Fold the cookie dough around the filling until sealed, then roll in granulated sugar. Repeat for each cookie.

Place cookie dough balls onto a parchment paper lined baking sheet. Bake for 12–13 minutes, until the edges are set and the centers remain soft.

For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.

Enjoy fresh, or store in a chilled environment for up to 8 days.