# Components:
→ 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 white chocolate, melted for drizzling (optional)
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl, then set aside.
03 - Using an electric mixer, beat butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Fold in white chocolate chips and crushed peppermint candies evenly.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10 - If desired, drizzle cooled cookies with melted white chocolate and sprinkle with additional crushed peppermint candies.
