Preheat oven to 375°F (190°C) and line baking sheets with parchment paper

In a large bowl, cream together butter, granulated sugar, and brown sugar until pale and fluffy, about 3-4 minutes

Beat in eggs one at a time, then stir in vanilla extract

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined

Gently fold in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies using a wooden spoon until evenly distributed

Chill dough for 30 minutes to prevent spreading

Drop tablespoon-sized dough balls onto prepared baking sheets, spacing them 2 inches apart

Bake for 9-11 minutes or until edges are golden brown but centers still look slightly soft and underdone

Let cool on baking sheets for 5 minutes before transferring to wire racks

For drizzle: melt 1/4 cup white chocolate chips in microwave at 30-second intervals, stirring until smooth. Drizzle over cooled cookies