01 -
Preheat oven to 375°F, or 350°F for softer cookies. Line baking sheets with parchment paper.
02 -
In a large bowl, cream together softened unsalted butter, granulated sugar, and brown sugar using a mixer for 2 to 3 minutes until light and fluffy.
03 -
Add eggs and vanilla extract to the butter mixture. Mix on medium speed until smooth and fully combined.
04 -
Whisk together all-purpose flour, baking soda, and salt in a separate bowl.
05 -
Gradually add the dry ingredients into the wet mixture, mixing until a dough forms without overbeating.
06 -
Gently fold in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies until evenly distributed.
07 -
Scoop tablespoons of dough onto prepared baking sheets, spacing at least 2 inches apart. Bake for 9 to 11 minutes, until the edges are golden and centers are just set.
08 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle melted white chocolate over cooled cookies and sprinkle with additional crushed peppermint candies.