Preheat oven to 350℉. Prepare a large baking sheet with parchment paper or non-stick spray, set aside.

In a medium bowl, add flour, baking soda, granulated and brown sugar, and salt. Stir and set aside.

In a large bowl, using a hand mixer or stand alone one, cream butter & sugar in a mixer until smooth.

Then, slowly add in eggs and vanilla extract.  making sure scraping around the sides of the bowl and all is incorporated.

Next, with mixer on low, add in dry ingredients slowly, making sure flour and butter is fully mixed.

With mixer turned low, add in white chocolate and peppermint chips.  Make sure mixture is mixed well.

*Note that this cookie dough does not need to chill before baking

Using an ice cream scoop, scoop out 1 inch balls and place on prepared baking sheet.

Bake for 10-12 minutes or until edges begin to get golden and top starts to rise and set.  Do not overbake.

Remove from oven once baked and allow to cool on baking sheet for 3-5 minutes before removing to a wire rack to cool completely.