First we're going to make the cookie dough. After mixing the dough will need to chill for at least an hour so be sure to plan ahead!

In a large bowl with an electric mixer or the bowl of a stand mixer cream butter until light and fluffy.

Add in brown and white sugar and continue mixing until the sugar is well incorporated.

Add in egg, vanilla, and peppermint extract and continue mixing on medium speed until well mixed.

In a separate medium bowl whisk flour, baking powder and salt together until well mixed.

Gradually add the flour mixture into the butter mixture mixing after each addition until all the dry ingredients are incorporated.

Finely crush peppermints, make sure there are no large chunks. I like to put mine in a large zip top bag and crush them with a mallet or rolling pin. You can also crush them in a food processor. Crush extra for garnish if desired.

Fold the crushed mints, chocolate chips and white chocolate chips until evenly incorporated in the dough.

Place the dough in the center of a piece of wax paper or parchment paper. Using the wax paper to keep the dough sticking to your hands roll the dough into a log with a diameter of about 2 inches. Wrap in wax or parchment paper and refrigerate for at least an hour.

When you're ready to bake preheat the oven to 350.

Line a baking sheet (or sheets) with parchment paper.

Carefully using a sharp knife evenly slice the the dough into slices 1/4-1/2 inch thick. Arrange them on the prepared baking sheets about 2 inches apart. If desired sprinkle the tops of the cookies with additional crushed peppermints.

Place pan in the oven and bake for 10-14 minutes or until very lightly browned around the edges and they appear dry in the center.

Allow to cool on the cookie sheets for 2-3 minutes, then transfer to a wire rack to cool.