Beat ½ cup softened butter and 2 oz cream cheese for 2 minutes until pale and fluffy. Add 1 cup granulated sugar and beat 1 minute, then add the 1 large egg and 1 tsp vanilla extract and mix until smooth, about 30 seconds.

Add 2 ¼ cups flour, ½ tsp baking powder, and ¼ tsp salt; mix on low until just combined, about 20 to 30 seconds. Crush 4 Oreos into rough chunks and fold in by hand.

Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Divide dough into 8 equal balls, flatten to ¾-inch thick, and space at least 3 inches apart. Bake 11 to 13 minutes until edges are set; cool on the pan 10 minutes, then on a rack for at least 30 minutes.

Beat ½ cup softened butter for 2 minutes. Add 2 cups sifted powdered sugar in 2 additions, then 3 tbsp heavy cream and 1 tsp vanilla extract. Beat on medium-high for 1 minute until light. Mix in 1 to 2 drops pink food coloring if using.

Spread about 2 heaping tablespoons of frosting on each cooled cookie in a thick swirl. Crush the remaining 8 Oreos into mixed crumbs and chunks and scatter over the frosting. Arrange on a platter with the frosting-side up to serve.