1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.

5. Gradually add the dry ingredients to the wet mixture and mix just until combined.

6. Fold in the white chocolate chips and most of the crushed peppermint candies, saving a little for topping.

7. Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

8. Bake for 10 to 12 minutes, until the edges are lightly set and the centers still look soft.

9. Sprinkle the tops with the remaining crushed peppermint while the cookies are warm.

10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.