Begin by softening unsalted butter to room temperature, then beat it together with granulated sugar and light brown sugar in a mixing bowl until light and fluffy, about 2-3 minutes.

Add in the large eggs, along with vanilla and peppermint extracts, mixing thoroughly until well combined and creamy.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt until well blended.

Gradually add the dry mixture into the wet ingredients, mixing gently until just combined.

Fold in the white chocolate chips and crushed candy canes using a spatula.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

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

Scoop tablespoons of dough onto the prepared sheets, leaving space between each cookie.

Bake for 10-12 minutes until the edges are set but the centers remain soft.

Let them cool on the baking sheets for about 5 minutes and then transfer to a wire rack to cool completely.