# 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)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then stir in vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet, mixing just until incorporated.
06 - Gently fold in white chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop tablespoon-sized portions 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 appear slightly underbaked.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10 - If desired, drizzle cooled cookies with melted white chocolate and sprinkle with additional crushed peppermint.
