Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and brown evenly on the bottom.
In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer and is the key to a soft cookie.
Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract until the mixture is smooth and well combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough.
Gently fold in the chocolate chips and about three-quarters of the red and green chocolate candies using a spatula. Save the remaining candies to press into the tops of the cookie dough balls before they go into the oven.
Scoop rounded tablespoons of dough and place them about two inches apart on the prepared baking sheets. Press a few extra chocolate candies onto the top of each ball. Bake for 9 to 11 minutes or until the edges are just lightly golden. The centers will still look a little soft, but they will firm up as they cool.
