# What You 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 white chocolate, melted for drizzling (optional)
# How to Make It:
01 - Preheat 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 - Using an electric mixer, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing only until just combined.
06 - Gently fold in white chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - If desired, drizzle cooled cookies with melted white chocolate and sprinkle with additional crushed peppermint.
