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

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each. Mix in vanilla extract and peppermint extract until combined.

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

Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated.

Fold in the white chocolate chips and crushed peppermint candies.

Scoop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are slightly undercooked.

Let cool on baking sheets for 5 minutes before transferring to a wire rack.