Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
In a medium bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are lightly golden.
Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
