I started by creaming the softened butter with granulated sugar and brown sugar until the mixture was fluffy and light. This step is crucial for creating soft, chewy cookies. The smell of butter and sugar alone is enough to make your mouth water!

Next, I beat in the eggs one at a time, followed by the vanilla extract. By this point, the mixture was glossy and fragrant—a promising start.

In a separate bowl, I whisked together the flour, baking soda, baking powder, and salt. Gradually incorporating the dry ingredients into the wet ensured a smooth, well-combined dough.

Now for the fun part: stirring in the semi-sweet chocolate chips, white chocolate chips, and crushed candy canes. The dough became a colorful, festive masterpiece. I couldn’t resist sneaking a taste (or two).

I scooped the dough into rounded tablespoons and placed them on a parchment-lined baking sheet. For the final touch, I pressed a few snowflake sprinkles into the tops of each cookie. They looked so pretty, even before baking!

The cookies baked at 375°F (190°C) for 8-10 minutes. Watching them spread and turn golden in the oven was so satisfying. Once out, I let them cool for a few minutes on the tray before transferring them to a wire rack.