Step 1

In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.

Step 2

Add the sugar and beat well.

Step 3

Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.

Step 4

Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.

Step 5

30 minutes prior to baking, preheat oven to 350 degrees (F).

Step 6

Line a large baking sheet with parchment paper.

Step 7

Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.

Step 8

Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!

Step 9

Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)