Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter, granulated sugar, and packed brown sugar together on medium speed for 3-4 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and peppermint extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the flour mixture to the creamy batter, mixing on low speed until combined.

Fold in the white chocolate chips and crushed peppermint candies until evenly distributed.

Drop rounded balls of dough onto the baking sheets, leaving space between each cookie.

Bake for 10-12 minutes until the edges are lightly golden. The centers may look slightly undercooked.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.