Ingredients
Equipment
Method
- Start by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the white chocolate chips and the chopped Red Hots candies. Ensure they are evenly distributed throughout the dough.1 cup white chocolate chips, 1/2 cup chopped Red Hots candies
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The Red Hots candies might slightly melt and spread, creating beautiful red swirls.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
Store in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze them individually wrapped or in a freezer-safe bag/container for up to 2-3 months. To reheat, warm in a preheated oven at 300°F (150°C) for 5-8 minutes.
