# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
→ Mix-ins
10 - 1 1/4 cups white chocolate chips or chopped white chocolate
11 - 3/4 cup crushed peppermint candies or candy canes
12 - 2 ounces melted white chocolate for drizzling (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Using an electric mixer, cream the softened butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract.
05 - Gradually mix the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
06 - Fold in the white chocolate chips and crushed peppermint candies evenly throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges appear set and the centers remain slightly underbaked for softness.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - If desired, drizzle melted white chocolate over cooled cookies and sprinkle with extra crushed peppermint for garnish.
