In a stand mixer, combine 1 cup of melted salted butter with ½ cup granulated sugar and ½ cup light brown sugar. Mix on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Add 1 teaspoon of pure vanilla extract and mix well.

Add 2 room-temperature eggs to the mixture and mix on low speed until just combined, ensuring the batter looks glossy and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, ½ cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix these dry ingredients into the wet mixture until fully integrated, about 1-2 minutes on low speed.

Using a rubber spatula, gently fold in 1 cup of chopped Oreos and 1 cup of chopped Hershey's Cookies 'N' Cream bars until evenly distributed.

Using a cookie scoop, portion out the dough and place the balls onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Once the dough is chilled, bake for 9-10 minutes. The edges should be set while centers remain soft.

Optionally, after removing from the oven, gently press a few extra chopped Oreos and Hershey’s pieces on top while still warm.

Allow the cookies to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.