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Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
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In a large mixing bowl, beat butter with sugar for 2-3 minutes until fully combined. Add in egg yolks and vanilla extract, beat until fluffy.
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Add flour, baking powder, and kosher salt. The mixture will be crumbly, continue beating until a cookie dough ball forms. Add in red hot candies and stir until combined.
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Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared cookie sheet. Lightly tap the tops of each cookie with a spatula, to prevent the cookies from doming. This will give you evenly baked cookies.
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Bake for 13-15 minutes until edges are just starting to brown. Remove from oven. Use the back of a spoon to push the melted red hots and mis-shapen cookies back into place.
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Let cool on pans for about 5 minutes, then cool completely on a parchment paper lined wire cooling rack.
- The red hot candies WILL melt in the oven. Use the back of a spoon to push any that are mis-shapen back into the cookie after baking.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in a freezer safe container for up to 3 months. Thaw in refrigerator ovenight.
- If freezing cookie dough prior to baking, use my tips and tricks in my guide on how to freeze cookie dough.
Serving: 1cookies, Calories: 127kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 58mg, Potassium: 14mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 193IU, Calcium: 16mg, Iron: 1mg
