In a large bowl, use an electric mixer to blend the cream cheese, butter, sugar, and optional vanilla extract until smooth and well combined.

Add the flour and mix just until the ingredients come together to form a soft dough. Gently fold in the chopped Oreo cookies. Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes, or until it becomes firm enough to handle.

Meanwhile, preheat your oven to 350°F. Once chilled, shape the dough into small balls and arrange them on a baking sheet lined with parchment paper.

Lightly press each dough ball to slightly flatten, as these cookies don’t spread much during baking. Bake for 12–15 minutes, or until the bottoms are lightly golden. Transfer the cookies to a wire rack and let them cool for at least 5 minutes before serving.