1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
2. Cream together softened unsalted butter and a mix of white and brown sugars using a mixer until the mixture is light and fluffy.
3. Add eggs one at a time, mixing until fully incorporated after each addition. Stir in vanilla extract and, optionally, peppermint extract.
4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in white chocolate chips and crushed candy canes, ensuring even distribution.
6. Shape the cookie dough into 1–1.5 tablespoon-sized balls and place them onto the prepared baking sheets. Chill the dough in the refrigerator for 20 minutes to an hour for better results.
7. Bake the cookies in your preheated oven for 8–12 minutes or until the edges are golden. Adjust baking time as needed based on your preferred cookie size and texture.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.