Cookies and Cream Cookies

Crush the 6 Oreos in a food processor or with a rolling pin until they are fine crumbs.
With a hand mixer, cream the butter, brown sugar, and granulated sugar in a large mixing bowl for about two minutes.
Mix in the 2 eggs and 1 egg yolk one at a time. Add the vanilla extract. Add the baking soda, Oreo crumbs, and salt. Gradually add the flour in, making sure to scrape the sides of the bowl with a spatula to incorporate all the ingredients.
Finally, fold in the semi-sweet and white chocolate chips. Using your hands or a 3-tablespoon cookie scoop, scoop cookie dough into balls on a baking sheet lined with parchment paper. The dough should be enough for 15 large cookies or about 24 smaller ones.
Move the baking sheet to the fridge to chill the cookie dough balls for 20-30 minutes.
Preheat the oven to 350℉. Break apart the 15 Oreos and put the pieces into a bowl. Once the cookie dough has chilled, top each cookie with the Oreo pieces.
Place 6 cookie dough balls on a parchment paper-lined baking sheet, allowing at least 3 inches between each cookie. Bake for 10-13 minutes. The cookies will be ready when the outside edges are golden brown but the middle is still a bit undone. They will bake more while they cool on the baking sheet. Transfer cookies to a wire rack after 5-10 minutes on the baking sheet. Enjoy!