Prep your tools. Line two baking sheets with parchment paper. Set the oven to 350°F (175°C). Have your butter at room temperature so it creams easily.

Beat the butter and sugars. In a large bowl, beat 1 cup (2 sticks) unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes. This step creates lift and better texture.

Add eggs and extracts. Mix in 2 large eggs, one at a time, scraping the bowl as needed. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon peppermint extract. Tip: Peppermint is potent; you can start with 1/4 teaspoon and add more to taste.

Whisk dry ingredients. In a separate bowl, whisk 2 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt.

Combine wet and dry. Add the dry ingredients to the butter mixture in two additions, mixing just until incorporated. Don’t overmix or your cookies may turn tough.

Fold in the good stuff. Stir in 1 1/2 cups white chocolate chips and 1/2 cup crushed candy canes. Reserve a little of each to press on top of the dough balls for a bakery look.

Chill briefly. Cover and chill the dough for 20–30 minutes. This helps prevent excessive spreading and keeps the centers soft.

Scoop and top. Using a 1.5-tablespoon cookie scoop, portion dough onto the sheets, spacing about 2 inches apart. Press a few extra white chocolate chips and candy bits on top for looks.

Bake. Bake 9–11 minutes, until edges are set and lightly golden and centers look slightly underbaked. They’ll continue to set on the sheet.

Finish and cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack. If you like, drizzle with melted white chocolate and sprinkle a pinch of flaky sea salt once cooled.