Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Set the softened cream cheese and butter aside while the oven preheats so the dough can be mixed efficiently.

Beat the softened cream cheese, butter, and granulated sugar until smooth and creamy. Add the egg and vanilla extract, then beat again until the mixture is evenly combined.

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually mix the dry ingredients into the cream cheese mixture, stopping as soon as no dry streaks remain.

Fold in 10–15 coarsely crushed Oreo cookies, keeping a mixture of small crumbs and larger pieces. Chill the dough for about 30 minutes if it feels soft or sticky.

Scoop rounded tablespoons of dough onto the parchment-lined baking sheets, leaving about 2 inches between cookies. Press a few extra Oreo pieces on top if desired.

Bake for 10–12 minutes per batch, until the edges are set and the centers still look slightly soft. Avoid waiting for heavy browning, since the cookies will firm as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve once they are comfortably warm or allow them to cool completely for a firmer texture.