Preheat the oven to 350 degrees.
Cream your butter and sugar together in a large bowl. Mix for about 2 minutes until light and creamy.
Add in the eggs, and vanilla and stir until just mixed.
Add in the flour, baking soda, baking powder, and salt. Stir everything together.
Fold the crushed candy canes and white chocolate chips into the cookie dough until they're mixed evenly throughout.
Scoop and roll the dough into 1 inch balls and place onto a greased (or lined) cookie sheet, about 2 inches apart.
Bake for 7 to 10 minutes, until the cookies are lightly golden and start to crack on the top.
Cool the cookies for a few minutes on the baking sheet, then move them to continue cooling on a cooling rack.
Place a peppermint kiss into the middle of each cookie.
Let them cool completely and enjoy.
Store any leftovers in an air tight container for up to 1 week.