Preheat the oven to 350 degrees Fahrenheit.

In a small mixing bowl stir together the dry ingredients: flour, baking powder, baking soda and salt.  Then set aside.

In a separate large bowl, beat together the butter with the brown sugar and granulated sugar with an electric mixer until light and fluffy.  Add in the egg, peppermint extract and vanilla extract.  Mix until well combined.

Reduce the speed on the mixer down to low and then slowly add the dry ingredients in the wet ingredients until just combined.  Be careful not to over mix.

Gently hand stir in half of the crushed candy canes and 3/4 cup of the white chocolate chips.

Scoop the cookie dough into approximately 1 1/2-2 tablespoon size balls.  Roll in the remaining crushed candy canes and place on a baking sheet.

Press the remaining chocolate chips on top of each of the dough balls on the baking sheet.

Bake for 9-11 minutes until the edges of the cookies start to brown slightly.  Do not over bake so watch them closely while they are baking.

Allow the cookies to cool on the baking sheet for 5 minutes and then move them to wire racks to cool completely.  Then the cookies are ready to serve and enjoy!