Use a hand mixer to cream the butter and sugar until light and fluffy in a large bowl.

Add the egg, vanilla, and peppermint oil into the large bowl. Mix until fully incorporated for 15-20 seconds. Any longer and your cookies will be stiff.

Sift the flour, baking soda, baking powder, and salt into a medium bowl and mix until fully incorporated. 

Slowly add the dry ingredients to the wet ingredients, mixing again until fully incorporated and scraping the sides of the bowl as needed.

Fold in ¾ of the white chocolate chips and ¾ of the crushed candy canes. 

Chill the dough for 30 minutes in the refrigerator. 

Preheat the oven to 350 degrees Fahrenheit. Line and baking sheet with parchment paper and set aside.

Use a measuring spoon to scoop two tablespoons of dough. Use clean hands to roll the dough into a ball and place them on the prepared baking sheet.

Bake for 5 minutes. 

Remove the cookies from the oven and place the remainder of the white chocolate chips and crushed candy canes on top of each cookie. 

Bake for an additional 2 minutes. 

Remove from the oven and allow them to cool for 2 minutes on the baking sheet and then place onto a wire rack.