Preheat your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper. Chop 3–4 Oreos and mini chocolate chip cookies into small pieces; reserve the remaining 10 Oreos for later.

In a mixing bowl, use a handheld or stand mixer with a paddle attachment to cream together the softened butter, granulated sugar, and light brown sugar. Mix until the texture becomes light and fluffy, approximately 1–2 minutes.

Add the egg, vanilla extract, and blue food coloring to the butter mixture. Blend until the ingredients are fully incorporated and the color is evenly distributed.

In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet mixture, mixing just until combined to avoid overworking the dough.

Gently fold in the chocolate chips, chopped Oreos, and chopped mini cookies. Ensure that the mix-ins are evenly distributed throughout the dough.

Scoop out 10 heaping tablespoons of dough and place them on the prepared baking sheets. Press one whole Oreo into the center of each dough portion. Cover the Oreo with additional dough to completely enclose it. Each assembled cookie should weigh approximately 3 ounces.

Place one baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges are set and the tops appear firm. Repeat with the second sheet. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack.