Combine the crushed Oreos and cream cheese together.
Roll them into 12 balls and place them in the freezer for at least 30 minutes but preferably an hour or more.
While they are chilling, make the cookies.
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
With an electric mixer, beat the softened butter until creamy and add the two sugars creaming together.
Add the egg and vanilla extract.
In a separate bowl, mix the flour, salt and baking soda together.
Add the flour mixture to the wet ingredients in batches. The batter will be quite stiff.
Add the chocolate chips and stir in.
Divide the mixture into around 24 balls. Grab one ball and flatten it in the palm of your hand. place a truffle on top of this and grab another ball and place it on top. Seal the edges together around the truffle and place on the baking tray.
Bake for around 12 minutes. The dough will still be a little soft to the touch and may look slightly underbaked.
Eat warm for a soft gooey cookie. Allow to cool completely for a soft cookie with a stronger Oreo Truffle flavour.