Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream the two together until well combined. 

Next, add the granulated sugar and mix until light and fluffy– about 2 minutes. 

Next, add the egg and vanilla. Mix to combine. Make sure to scrape down the sides of the bowl as needed. 

Add the flour and baking soda. Mix to combine. 

Next, add the chopped oreos and chocolate chips. Fold the add-ins into the batter using a rubber spatula– using a mixer can break up the oreos too much. 

Line two large baking sheets with parchment paper. Scoop out 2-tablespoon sized portions and place them at least 2” apart on the baking sheets. Press the cookies down to form a ½” thick disc. 

Freeze the cookie dough balls for 15 minutes while you preheat the oven to 350F. 

Bake the cookies for 10 minutes. Then tap the tray on the counter a few times to sink the cookies (this will help them fully bake in the center) and return them to the oven for another 3-5 minutes, or until they are golden brown. 

Remove the cookies from the oven and tap them on the counter again. Allow the cookies to cool completely on the tray.