In a large bowl, beat together unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add in egg and vanilla extract, mixing until fully combined.

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

Gently fold in white chocolate chips and crushed candy canes, distributing evenly throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart.

Bake for 9 to 11 minutes, or until edges turn golden brown. Let cookies rest on the tray for 5 minutes before transferring to a wire rack.