# 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 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 - Preheat oven to 350°F (175°C). 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 butter with granulated and brown sugars until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then blend in vanilla extract.
05 - Gradually add dry mixture to wet ingredients, stirring just until evenly blended.
06 - Fold in white chocolate chips and crushed peppermint candies gently.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are firm but centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10 - If desired, drizzle cooled cookies with melted white chocolate and sprinkle with additional crushed peppermint.
