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

In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.

Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

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

Gently fold in the white chocolate chips and crushed peppermint candies until evenly distributed.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Sprinkle additional crushed peppermint on top, if desired. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.