Using a stand mixer or hand mixer, beat butter and cream cheese together for a few minutes and then add the sugars and beat again until fluffy. Add egg and vanilla and beat for another minute until well combined.
Slow the mixer to the lowest speed and add flour, baking soda and salt. Mix until combined. Stir in the crushed Oreos.
Spoon 12 even sized scoops onto a baking tray lined with baking paper - I like to use a small ice-cream scoop to make sure they are all the same size. Bake for 10-12 minutes.
Remove from the oven and let the cookies sit on the baking tray for 5-10 minutes before transferring to a cooling rack.
Store in an airtight container for 1 week. Cookies will also freeze well.