Directions

• Preheat your oven to 375°F (190°C) and prepare two large baking sheets by lining them with parchment paper or silicone baking mats.
• Whisk together the all-purpose flour, baking soda, and salt in a medium bowl and set aside.
• Cream the softened unsalted butter, granulated sugar, and light brown sugar in a stand mixer until light and fluffy.
• Incorporate the eggs one at a time, mixing well after each addition, then add vanilla and peppermint extracts.
• Gradually combine the dry mixture into the wet ingredients on low speed until just combined.
• Fold in the white and milk chocolate chips along with any optional crushed peppermint candies.
• Scoop rounded tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
• Bake for 9-12 minutes, until edges are golden brown and centers are soft.
• Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack.