Get ready. Preheat your oven to 350°F and line a baking pan with parchment paper or give it a quick spray with non-stick cooking spray.

Mix it up. In a large bowl, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla extract until the mixture is smooth.

Combine dry ingredients. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.

Merge the mixtures. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Add the goodies. Fold in the white chocolate chips and crushed peppermints until evenly distributed throughout the dough.

Shape the cookies. Using a cookie scoop or your hands, form the dough into 1 ½ inch balls and place them on the prepared baking pan, spaced about one inch apart.

Bake to perfection. Bake the cookies for 7-9 minutes, or until the edges are just turning a light golden color. Be careful not to overbake to keep them soft and chewy.

Final touch. Remove the cookies from the oven and, if desired, gently press the edges inward with a spatula for a more rounded shape.

Cool down. Allow the cookies to cool on the pan for 5-6 minutes before transferring them to a cooling rack to cool completely.

Repeat baking. Continue with the remaining dough, baking in batches, until all cookies are baked and ready to enjoy.