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Preheat oven to 350 °F (177 °C) and line baking sheets with silicone baking mats or parchment paper.
In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
Add the sugar and vanilla extract and beat until well incorporated.
Gently mix in the flour and stir in the chocolate chips with a spatula. Let chill in the refrigerator for at least 2 hours or overnight.
Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
Place on cookie sheet, about 2 inches apart, and repeat until all the dough has been used up.
Bake for 12-15 minutes on the middle rack - do not do upper rack! (I had to bake mine for longer because my dough balls were slightly bigger so it took 20 minutes to bake).
Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.