# Ingredients:
→ 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)
# Instructions:
01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat unsalted butter with granulated and brown sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, blending well after each addition; then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing only until just combined to avoid overworking the dough.
06 - Fold in white chocolate chips and crushed peppermint candies evenly throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes until edges are set but centers remain slightly soft.
09 - Let cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Drizzle melted white chocolate over cooled cookies and sprinkle extra crushed peppermint for garnish if desired.
