Peppermint Oreo Cookies

Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, salt and baking soda. Set aside. Cream butter and sugars together with a mixer until light and fluffy, about 2 minutes. Beat in eggs and vanilla until combined, about 30 seconds. Slowly add dry ingredients to wet and mix until just combined. Stir in chocolate chips and candy cane bits until incorporated. Using a one-inch cookie scoop to measure out dough, place a single Oreo between two equal scoops of cookie dough. Use your hands to mold the dough around the Oreo until edges are sealed and cookie is completely enclosed in dough. Repeat with each cookie until all dough is used. Place cookies 2-inches apart on the prepared baking sheet (the cookies will expand a bit when baking). Bake 11-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack. Cookies are best served day of. They should be stored in an airtight container at room temperature for up to a week.