Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (180℃) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.

Cream Butter, Shortening, and Sugars: In a large bowl, beat together the softened butter, shortening, white sugar, and brown sugar until fluffy and well combined, about 2 minutes. This creates a light base for your cookies.

Add Extracts and Eggs: Mix in the vanilla extract and peppermint extract for a festive mint flavor, then add the eggs one at a time, fully incorporating each before adding the next to maintain emulsion and texture.

Add Dry Ingredients: Reduce mixer speed to low and gradually mix in the all-purpose flour, baking soda, and salt. If the dough feels sticky when squeezed, add extra flour one tablespoon at a time, up to 3¼ cups total, to achieve a soft but manageable dough consistency.

Incorporate Candy Canes and Chocolate: Gently fold in the crushed candy canes and 1 cup of white chocolate chips to distribute the mint and sweetness evenly throughout the dough.

Shape Cookies: Form dough into balls about 1 to 1½ tablespoons each and place them on the prepared cookie sheets, spaced about 2 inches apart to allow for spreading.

Bake Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes, or until the tops are just set and edges are lightly golden.

Top with Remaining White Chocolate Chips: Remove cookies from the oven and immediately press a few white chocolate chips from the remaining ¼ cup on top of each warm cookie for a decorative and melty finish.

Cool: Let cookies cool on the cookie sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely, ensuring a perfect chewy texture.