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Preheat your oven to 400°F (200°C) and prepare two baking sheets by lining them with parchment paper.
In a large mixer, combine the butter, brown sugar, and granulated sugar. Beat on medium-high speed for 3-4 minutes until creamy and light.
Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Gradually add flour, cornstarch, baking soda, and salt to the wet mixture, mixing on low speed just until combined.
Gently stir in the Andes peppermint baking bits, chopped Oreos, and chocolate chips by hand.
Using a large ¼ cup cookie scoop, portion balls of dough onto the prepared baking sheets, spacing them a couple of inches apart. Bake for 10-12 minutes until set and golden brown around the edges.
Remove from the oven and allow to cool on the baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.