Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, this makes cleanup super easy and keeps the cookies from sticking.

In a large bowl, beat the softened salted butter together with the light brown sugar and granulated sugar until the mixture is creamy and fluffy. Scrape down the sides a couple of times to make sure everything is fully combined. You’ll notice it getting lighter in color and smelling wonderfully buttery.

Add in the egg and extra yolk, followed by the peppermint extract. I like to fold the yolk in gently at first to keep the dough rich without making it dense.

In a separate small bowl, whisk together the all-purpose flour, baking powder, and baking soda. Taking a moment to stir everything thoroughly, or even sifting, helps avoid clumps and ensures the cookies bake evenly.

Work the flour mixture into the wet base little by little, stopping as soon as the ingredients are fully combined. Be careful not to overmix; the dough should be soft and tender, not tough.

Fold in the white chocolate chips and crushed peppermint candies, reserving a few to press on top of each cookie before baking. For extra texture, lightly toss the crushed candies in a teaspoon of flour so they don’t sink to the bottom.

Scoop the dough into small balls, about 1–1½ tablespoons each, using a cookie scoop or spoon. Press a few extra chocolate chips and peppermint pieces on top.

Place the cookies on the prepared baking sheets a couple of inches apart and bake for 9–10 minutes, or until the edges are lightly golden but the centers remain soft.

Allow the cookies to relax on the hot pan for several minutes, then transfer them carefully to a rack to cool completely. This gives them time to set perfectly while keeping that soft, chewy center we all love.