Step 1: Prepare the Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

• Set aside. This ensures even distribution and prevents clumping.

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, beat butter, brown sugar, and granulated sugar together using a hand or stand mixer.

• Beat for 2–3 minutes, until the mixture becomes light, fluffy, and slightly pale.

  💡 Tip: Creaming incorporates air, giving your cookies that soft, chewy center.

Step 3: Add Eggs and Vanilla

• Beat in the egg and egg yolk, one at a time.

• Add vanilla extract and mix until smooth.

• Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.

Step 4: Combine Wet and Dry Ingredients

• Slowly add the dry mixture into the wet mixture in two parts.

• Mix gently with a spatula — overmixing develops gluten and can make cookies tough.

• The dough should be thick but slightly sticky.

Step 5: Fold in the Magic

• Gently fold in the white chocolate chips, semi-sweet chocolate chips, and holiday sprinkles.

• For a peppermint touch, add crushed candy cane pieces.

Step 6: Chill the Dough

• Cover the bowl and refrigerate for 30 minutes.

  🧊 Why chill? It solidifies the butter, prevents excessive spreading, and enhances flavor.

Step 7: Bake to Golden Perfection

1. Preheat oven to 350°F (175°C).

2. Line baking sheets with parchment paper.

3. Use a cookie scoop or tablespoon to drop dough balls onto the tray, spaced 2 inches apart.

4. Bake for 10–12 minutes, or until edges turn light golden brown and centers look just set.

✨ Pro tip: Don’t wait for the centers to brown — they’ll continue cooking on the tray.

Step 8: Cool and Decorate

• Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

• Once cool, drizzle with melted white chocolate or dust with powdered sugar for a snow-dusted look.

• Add extra sprinkles before the drizzle sets for a shimmering winter finish.