# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1/2 teaspoon peppermint extract
→ Mix-ins
10 - 1 1/2 cups white chocolate chips or chopped white chocolate
11 - 3/4 cup crushed peppermint candies or candy canes
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla and peppermint extracts.
05 - Gradually add dry mixture to wet, mixing until just combined.
06 - Fold in white chocolate chips and two-thirds of crushed peppermint candies.
07 - Scoop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart.
08 - Sprinkle remaining crushed peppermint candies over cookie tops.
09 - Bake for 10 to 12 minutes until edges are lightly golden and centers are set. Avoid overbaking.
10 - Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
