Place the Butter, Brown Sugar, and Granulated White Sugar into a large mixing bowl if using a hand mixer, or the large bowl of a stand mixer.

Cream the ingredients together for 2-3 minutes using an electric mixer or a stand mixer with a paddle attachment, making sure to scrape down the sides of the bowl to include all of the ingredients. Add the Eggs and Vanilla Extract and continue to cream together until the mixture is fully combined.

Add the All-Purpose Flour, Baking Soda, Salt, and Instant Pudding Mix to a separate large bowl, and mix these together. Gradually add the flour mixture to the wet ingredients a little at a time, mixing well to combine the ingredients completely before adding more.

Prepare the crushed Candy Cane Pieces by placing them in a plastic bag and hitting the bag with a mallet or a rolling pin until they're smashed into small pieces, with some larger bits. Hand stir the White Chocolate Chips and crushed Candy Cane Bits into the cookie dough mixture until fully combined.

Place the dough in the refrigerator and allow it to chill for 25-30 minutes. Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and scoop about 3 tablespoons of the cookie dough onto a well-greased cookie sheet or a baking tray lined with parchment paper, using a size #24 medium cookie scoop. Add a few pieces of the already-crushed Candy Canes to the tops of the cookies before baking them. Bake the cookies for 9-11 minutes.

Once the edges of the cookie turn a light golden brown color and the center is set, remove them from the oven and immediately swirl a large cookie cutter around each one to form the cookies into perfect circles.

Press a few more White Chocolate Chips into the top of each cookie before they cool. This is optional but makes the cookies look amazing, and the extra chips are always appreciated.

Allow the cookies to cool on the baking sheet for a couple of minutes before moving them onto a wire rack to cool completely.