Preheat your oven to 350° and place a rack in the center of it. Line a baking sheet with parchment paper or a silicone baking mat.

In a heat safe mixing bowl, melt half of the white chocolate. You can set the bowl over a small pot of steaming water, stirring occasionally to prevent the chocolate from burning as it melts. Alternatively, you can microwave it in 15-20 increments, stirring after each bit of time.

Add the soft butter to the melted chocolate and stir with a wooden spoon or hand mixer until it’s a smooth, cohesive mixture. Next, cream the sugar into the mix.

Add the egg and vanilla, and beat until just combined-it will be a fairly runny mixture.

Stir the flour, baking powder, and salt into the bowl of wet ingredients until they are thoroughly incorporated.

Fold in the rest of the white chocolate chips or chunks, mini chocolate chips, and crushed candy canes.

Scoop out rounded tablespoons of the dough and place them about 2” apart on the cookie sheets. The dough doesn’t spread much on it’s own, so they can be placed fairly close together.

Take any large bits of candy cane from the edge of each ball of cookie dough and press them gently into the top of it. Any large pieces will melt and create ragged edges on the cookies.

Place the tray on the center rack in the oven, and bake for 10-12 minutes, or until the edges are just beginning to turn golden brown and the centers are set.

Take the trays from the oven and let the cookies for for 2-3 minutes before removing to a cooking rack. You will want to remove them fairly quickly, as any candy cane that melted during baking will glue them to the baking rack and make it really hard to remove them without breaking.

Store in an airtight container for up to 5 days. These also freeze very well.