• Cut butter into 1 inch slices. In a medium saucepan, melt the butter over medium heat and pour into the bowl of a stand mixer to cool. Allow the butter to cool while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.
  1 cup Unsalted butter
• Using a food processor or blender, blend 4 Oreo cookies into fine crumbs. For the crushed Oreos, use a large ziplock bag and rolling pin and crush 6 Oreos into bite sized pieces.
• In a medium mixing bowl, sift together the all purpose flour, cocoa powders, cornstarch, and baking soda. Whisk in the kosher salt. Set aside.
  2 ½ (313 g) cups All purpose flour, 3 (15 g) tablespoons Dutch processed cocoa powder, 1 (6 g) tablespoon Black Cocoa Powder, 1 teaspoon Baking soda, 1 teaspoon Cornstarch, ¾ teaspoon Kosher salt
• In the bowl of the stand mixer with the cooled butter, beat together the melted butter and both sugars with the paddle attachment on medium high until creamy, about 2 minutes, stopping to scrape the bowl halfway.
  ¾ (165 g) cup Light brown sugar, ¾ (150 g) cup Granulated sugar
• With the mixer on medium speed, beat in the eggs one at a time, mixing until fully combined. Add the vanilla and peppermint extract with the last egg.
  2 large Eggs, 2 ¾ tablespoons Vanilla extract, ¼ teaspoon Peppermint extract
• With the mixer on low speed, add the flour mixture in 3 additions, mixing until just combined. After adding the last of the flour mixture, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the peppermint chips, semisweet chocolate chips, Oreo crumbs, and crushed Oreo cookie pieces. Using a rubber spatula, gently fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours.
  ½ cup Oreo crumbs, 6 crushed Oreos, ⅓ cup Peppermint chips, ⅓ cup Semisweet chocolate bar (55%)
• Line a plate with wax paper and set aside. Remove the chilled dough from the fridge and using a large cookie scoop, measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands, they do not have to be perfect. Smooth out any cracks. Place the dough balls on the wax paper lined plate and place in the fridge uncovered to firm up, about 10 to 15 minutes while the oven preheats.
• Line a large cookie sheet with parchment paper and set aside. Preheat the oven to 350 degrees F. Place 5 balls of dough onto the prepared baking sheet, about two inches apart. Leave the remaining dough balls in the fridge until ready to bake.
• Bake cookies for 12 – 14 minutes depending on the texture of cookie you like. 12 minutes will yield a soft, gooey cookie while 14 minutes will give you a firmer cookie (don't worry it will still be soft). Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface. Rotate the baking sheet and return cookies to the oven and continue to bake. The cookies are ready when the edges are set and the center is slightly wet. While the cookies are baking, make the Oreo peppermint crunch topping.

For the Oreo peppermint crunch topping

• In separate ziplock bags using a rolling pin, crush the Oreos and candy canes until they both resemble bite sized pieces. Pour them both into a medium sized bowl and add the granulated sugar, Kosher salt, vanilla extract, and melted butter. Mix everything together using a rubber spatula until combined. Set aside until ready to top the cookies.
  11 Oreo cookies, 3 Candy canes, ½ teaspoon Granulated sugar, ⅛ teaspoon Kosher salt, 1 tablespoon Unsalted butter, 1 teaspoon Vanilla extract
• Remove the cookies from the oven and using a small bowl or biscuit cutter, scoot the cookies in a circular motion until perfectly round. Top the cookies with Oreo peppermint crunch topping, extra peppermint chips, and crushed candy canes, pressing down lightly so the toppings adhere to the cookies. Allow cookies to cool on the baking sheet for 5 minutes then carefully transfer to a cooling rack to cool completely. Enjoy!!