Step 1

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Step 2

Beat butter, brown sugar, and granulated sugar in a large mixer on medium-high speed for 3-4 minutes until creamy and light.

Step 3

Add eggs and vanilla. Beat again until combined, scraping the bottom and sides of the bowl.

Step 4

Add flour, cornstarch, baking soda, and salt. Mix just until combined.

Step 5

Stir in Andes peppermint baking bits, chopped Oreos, and chocolate chips.

Step 6

Use a large 1/4 cup cookie scoop to scoop balls of dough onto the prepared baking sheet, spacing them a couple inches apart so they have room to spread.

Step 7

Bake for 10-12 minutes until set and just golden brown around the edges but still soft and slightly underbaked in the middle. Cool for at least 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.