Preheat your oven to 350°F and line your baking trays with parchment paper.

Place 10 Oreo cookies in a zip-lock bag and crush them until no large pieces remain.

In a large mixing bowl, cream the butter and sugar together until light and fluffy—this should take about 5 minutes.

Beat in the egg and vanilla extract, mixing until everything is fully incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture, stirring until just combined.

Gently fold in the crushed Oreo cookies, ensuring they’re evenly distributed throughout the dough.

Scoop about 3 tablespoons of dough, roll them into balls, and arrange them on your prepared trays, leaving about 2 inches between each.

Press some extra crushed Oreo pieces on top of each dough ball for that extra crunch.

Bake in the preheated oven for approximately 11 minutes, or until the bottoms are golden brown.

Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.