Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper or a silicone baking mat.

Crush the Oreos: place cookies in a zip-top bag and bash with a rolling pin until you have a mix of small crumbs and a few larger pieces.

Crush the peppermint candies or candy canes into small pieces — not powdered, you want little shards that give crunch.

Pro tip: If you like bigger chocolate pockets, leave a few Oreo chunks a little larger — they create delightful pockets of cookie in each bite.

In a large mixing bowl, add the softened unsalted butter, granulated sugar, and packed brown sugar.

Beat on medium speed with an electric mixer (or use a hand mixer) for about 2–3 minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl once or twice.

Pro tip: Cream the butter and sugar until light and fluffy — this traps air and helps create that soft, bakery-style texture.

Add the eggs, one at a time, beating briefly after each addition so they’re fully incorporated.

Mix in the vanilla extract until the batter looks smooth and glossy.

Give the bowl a quick scrape so nothing hides on the sides.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.

This ensures your leavening is distributed and prevents any surprise salty pockets.

Pro tip: Spoon the flour into the measuring cup and level it off with the back of a knife — don’t scoop directly with the cup, or you’ll pack in too much flour and end up with dense cookies.

Add about a third of the dry ingredients to the butter mixture and mix on low until just incorporated.

Repeat twice more, mixing until the dough comes together but no more — stop when you no longer see streaks of flour.

Use a rubber spatula to fold in the crushed Oreos, crushed peppermint, and white chocolate chips evenly into the dough.

Make sure the mix-ins are distributed but don’t overwork the dough — you want those pretty flecks and chunks throughout.

Pro tip: Fold gently and stop as soon as the mix-ins are evenly distributed. Overmixing will toughen the cookies.

Use a cookie scoop (about 1½ tablespoons) or spoon to portion rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

If you prefer thicker cookies, chill the scooped dough on the sheet for 15–20 minutes before baking.

Bake in the preheated oven for 10–12 minutes. The centers should still look slightly soft; the edges will be set and just beginning to turn a light golden brown.

Rotate the baking sheet halfway through the bake if your oven has hot spots.

Pro tip: Pull the cookies out when the centers still look a touch underdone — they’ll finish cooking on the hot tray and stay soft and chewy.

Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven, then transfer to a cooling rack to finish cooling.

If you want extra sparkle, sprinkle a few extra crushed peppermint pieces on top while the cookies are still warm so they stick.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. If stacking, separate layers with parchment paper so they don’t stick.