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

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda.

Cream the softened salted butter and granulated sugar together until light and fluffy.

Beat in the egg, vanilla extract, and peppermint extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Gently fold in the white chocolate chips and crushed candy canes.

Cover the dough with plastic wrap and chill in the refrigerator for about 15 minutes.

Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 9-10 minutes until the edges are lightly golden and centers remain soft.

Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.