1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Whisk flour, baking soda, and salt in a medium bowl.

3. Cream butter, brown sugar, and granulated sugar until pale and fluffy.

4. Beat in egg, vanilla extract, and peppermint extract until combined.

5. Fold in sourdough discard until the mixture is creamy.

6. Gradually add dry ingredients to wet ingredients, mixing until just combined.

7. Fold in chocolate chips and peppermint pieces.

8. Cover dough and chill in the refrigerator for 30 minutes.

9. Scoop dough into 1½-inch balls and place 2 inches apart on prepared baking sheet.

10. Bake for 10–12 minutes until edges are light golden and centers remain soft.

11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

12. Drizzle with melted white chocolate and garnish with extra peppermint pieces if desired.