Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt until evenly combined.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.

Gently fold in the semi-sweet chocolate chips, white chocolate chunks, and holiday sprinkles or crushed candy canes.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.

Bake for 10–12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked.

Remove from the oven and let cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.