In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this bowl aside.

In the bowl of an electric mixer, add the granulated sugar, brown sugar, and softened butter. Beat on low speed for about 2 minutes until the mixture is fully combined and looks fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Gradually add the flour mixture to the wet ingredients. Mix on low speed until the dough just starts to form and the flour is fully incorporated, about 1 to 2 minutes.

Gently fold in 3/4 cup of the red, white, and blue candy-coated chocolate pieces.

Spoon and roll the dough into 1-inch round balls. Place the dough balls on a plate or baking tray and refrigerate for 30 minutes.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line cookie sheets with parchment paper.

Place the chilled dough balls 2 inches apart on the prepared baking trays. Optional: Press a few extra candies onto the tops of each dough ball for decoration.

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges just start to turn lightly brown.

Remove the cookies from the baking tray and let them cool on a wire rack before storing.