# 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 light brown sugar, packed
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 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar 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, then stir in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
06 - Gently fold in white chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are firm and centers appear slightly underbaked.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - Drizzle cooled cookies with melted white chocolate and sprinkle with additional crushed peppermint as desired.
