Preheat your oven to 350 degrees.
Line baking sheets with parchment paper or lightly spray them with non-stick cooking spray. Crush 24 Oreos (filling and cookie part) to fine crumbs in a food processor or blender. You should end up with 2 cups of crumbs.
Dump the crumbs in a mixing bowl.
Add the sugar, brown sugar, baking soda, salt and flour.
Whisk the dry ingredients to mix.
Add the softened 6 Tbs butter, egg, and vanilla.
Mix well.
At first, you will wonder if the dough is too dry, but don't worry, just keep mixing. It takes a minute but will come together like picture 8.
Scoop out in 1 ½ Tbs cookie balls spacing 2-3 inches apart (12 to a pan) onto a prepared baking sheet. I use a #40 scoop for uniform-sized cookies. Bake at 350 degrees for 9 minutes.
Cool completely before frosting.
For the cream cheese frosting, beat the softened cream cheese and 4 Tbs butter well.
Beat in the vanilla.
Beat in the powdered sugar.
Once the powdered sugar is beaten in, beat at a high speed to make the frosting fluffy.
Fill a frosting bag fitted with a #12 tip and pipe the cream cheese frosting in a swirl pattern on each cookie. Crush an additional 3 Oreos and sprinkle the crumbs on the top of each cookie.
Serve!
Store in the fridge.