Directions:

• In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together.
• Using a standing mixer beat the butter and both sugars for 1 minute on medium speed until completely smooth and creamy.
• Next mix in the egg, vanilla, and peppermint extract.
• Scrape the sides and bottom of the bowl as needed.
• Slowly mix the dry ingredients into the wet ingredients on slow speed until combined.
• The cookie dough will be very thick.
• Add the 3/4 C white chocolate chips, 1/2 C chopped peppermint bark baking chunks and 1/2 C crushed candy cane, mixing for about 5 seconds until combined.
• Cover dough tightly with plastic wrap.
• Chill for at least 2 hours.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
• Preheat oven to 350 degrees.
• Line 2 large cookie sheets with parchment paper.
• Set aside.
• Using a small ice cream scoop, scoop out some dough and roll into a ball
• Place 12 cookies on each baking sheet and bake for 10-12 minutes or until slightly golden brown
• Allow cookies to cool for 5 minutes on the cookie sheet.
• Transfer to a wire rack to cool completely.
• Add the 1/2 C white chocolate chips into a bowl.
• Put the bowl in the microwave melting the white chocolate in 20-second increments.
• Stir after each 20-second increment until completely melted.
• Drizzle melted white chocolate over cooled cookies and sprinkle with remaining crushed candy canes.