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Candy Cane Stuffed Red Velvet Cookies

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

There’s nothing quite like enjoying a plate of cookies during the holiday season. Whether you are baking for your family holiday gathering or just looking for something special to enjoy after dinner, these Candy Cane Stuffed Red Velvet Cookies will fit perfectly into your festive menu!

The combination of delicate red velvet batter and rich combination of white chocolate and peppermint candy canes create a unique flavour that’s sure to please everyone at the table.

With an oven-baked surprise inside each cookie, this recipe is sure to make a big impression on your loved ones – plus it’s easy enough that even novice bakers can make them with ease.

Keep reading for detailed instructions on how to bring the Christmas spirit into your kitchen with delicious candy cane stuffed red velvet cookies!

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!
These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

Why You Will Love this Red Velvet Cookie Recipe

  • Lots of Chocolate peppermint flavour! We load the cookies with chocolate and peppermint candy!
  • Makes about 12 LARGE cookies.
  • Freezes beautifully. You can freeze the dough to bake later!
  • Save money. Making cookies at home is so much cheaper.
  • Soft and Chewy, and just a touch gooey!
  • Perfectly festive, a fun Christmas treat!
  • Easy to make!
These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

Tips for the BEST Stuffed Red Velvet Cookies

  • When measuring out your flour make sure you spoon and level it to avoid dense cookies.
  • Do not over mix your cookie dough or the cookies will be dense.
  • Use a cookie scoop if you don’t have a scale to ensure your cookies are equally sized and bake evenly.
  • Bake the cookies one sheet at a time for more consistent results.
  • Oven temperatures and bake times will vary. They are ready when the cookies just start to look set in the middle. You want to take these out a little early as they will set more as they cool. They are meant to be a little gooey inside still.
  • If you have a food scale on hand, I like to weigh the cookies to 6oz exactly that way I know they will bake evenly
  • These cookies are huge, but since they are stuffed I would not recommend making them any smaller.

How to Store Red Velvet Cookies

The cookies can be stored at room temperature in an airtight container for up to a week. If you need to store them longer, I would recommend freezing.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the baked cookies. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

Kitchen Tools Every Home Cook Needs

About the Equipment Needed to Make These Cookies

You don’t need anything more than a bowl and a whisk to make the cookie dough, and parchment paper on a cookie sheet to bake them.

To make life easier you can use an electric stand mixer or electric hand mixer, but I find it is more effort to get my electric mixer out than it is to mix the dough by hand.

You may also want to prevent waste by using a silicone liner instead of parchment paper.

For the White chocolate candy cane balls you will need microwavable bowls.

You will also need a Bite sized silicone mould – this is the one I used.

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

About the Ingredients for Red Velvet Cookies

Chocolate – If you can’t get candy melts just use white chocolate chips.

Candy cane – I used crushed peppermint candy but you can crush your own peppermints or candy cane if you like.

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt. Make sure the butter is cold, but not frozen.

Sugar – Just plain old white granulated sugar.

Eggs – It is best if you use room temperature eggs.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Food colouring – Use red gel food colouring for the most vibrant red.

Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s dark cocoa powder.

Baking Soda – To leaven your cookies, so they are nice and fluffy. Make sure it is still active for best results!

Cornstarch – Helps make the cookies super tender.

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Flour – If you don’t have any cake flour on hand you can use all-purpose flour with cornstarch to achieve the fluffiness that cake flour gives this cake. To make your own cake flour substitute, measure out your flour, then remove 3 Tablespoons. Add back in 3 Tablespoons of cornstarch. Then sift your flour twice over so it is nice and fluffy like cake flour. Ready to use! Spoon and level both of the flours when measuring it, otherwise you’ll wind up with a dense cake.

Chocolate chips – For the best flavour use semi-sweet chocolate chips. You can substitute with milk chocolate chips or dark chocolate chips if necessary.

Decorating sugar – For rolling use red decorating sugar for the best results. You can use granulated sugar instead.

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

Looking for More Christmas Cookie Recipes

Check out More of My Favourite Christmas Cookies

This gingerbread Christmas tree cookies recipe is perfect for the holidays! They’re festive, delicious, and easy to make.

These chocolate kiss snowball cookies are a festive holiday treat. Easy to make, they’re perfect for cookie exchanges and gift giving too.

Looking for a delicious, festive cookie recipe to make this holiday season? Try these Candied Orange Ginger Cookies for your dessert table.

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

How to Make Candy Cane Stuffed Red Velvet Cookies

Yields: 14 Cookies | Prep Time: 25 Minutes | Cook time: 13 Minutes

Ingredients:

For the White chocolate candy cane balls:

  • 2 cups White chocolate melting wafers
  • ½ cup candy cane bits

For the Cookies:

  • 1 cup unsalted butter, cold, sliced
  • 1 ½ cups sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 2 teaspoon red gel food colouring
  • 1 cup cake flour
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • 1 ½ cups white chocolate chips
  • 1 cup chocolate chips

For the Topping:

  • ½ cup red decorating sugar
  • ½ crushed candy canes

Directions:

Start by making the white chocolate candy cane balls by adding your white chocolate wafers in a microwave safe bowl.

Cook on high for 30 seconds then remove from the microwave and stir.

Place back in the microwave for another 30 seconds.

Repeat steps until fully melted.

Once melted add your candy cane bits and stir to combine.

Slowly pour your melted chocolate into the silicone moulds.

Place in the freezer for 30-45 minutes until solid.

Meanwhile, in the bowl of a stand mixer add your butter, and sugar.

Mix on medium for 1 minute then increase to high until fully combined and nice and fluffy.

Add your eggs one at a time, and vanilla extract, mix on medium until combined.

In a large bowl add your flours, cocoa, salt, cornstarch, and baking soda, and whisk until combined.

Add your red food colouring to your sugar mixture and mix on medium until combined.

Slowly add your dry ingredients to your wet ingredients.

Mix on low for 1 minute then increase your speed to medium for another minute or until fully
combined.

Remove the bowl from the stand mixer and scrape down the sides of the bowl to combine all of the dough.

Add the chocolate chips and white chocolate chips to the dough and using your hands blend all ingredients. Set aside.

In a small bowl add the red decorating sugar and crushed candy canes, then stir to combine. Set aside.

Preheat your oven to 410 degrees Fahrenheit, and line 2 baking pans with a silicone mat or parchment
paper.

Using an ice cream scoop, scoop out your cookie dough and roll it into a ball.

Place on the baking sheet and repeat until all dough is made into balls.

Cut each dough ball in half and flatten each of the halves, then place back on the baking tray.

Stuffing the cookies.

Remove your chocolate balls from the freezer.

Place 1 chocolate ball on 1 ½ cookie ball in the centre of the dough.

Place the second half of the dough ball on top of the chocolate ball.

Using your hands form the dough around the chocolate ball.

Roll the dough in your hands to form a ball.

Take the dough ball and roll it in the red sugar mixture.

Place the dough ball back on the baking sheet.

Repeat steps for all of the dough balls.

Bake in the pre-heated oven for 11-13 minutes, then allow to cool slightly.

Cookies are best served warm. They can be reheated in a microwave for 30 seconds.

Candy Cane Stuffed Red Velvet Cookies
Yield: 14 Cookies

Candy Cane Stuffed Red Velvet Cookies

Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes

These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

Ingredients

For the White chocolate candy cane balls:

  • 2 cups White chocolate melting wafers
  • ½ cup candy cane bits

For the Cookies:

  • 1 cup unsalted butter, cold, sliced
  • 1 ½ cups sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract
  • 2 teaspoon red gel food colouring
  • 1 cup cake flour
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • 1 ½ cups white chocolate chips
  • 1 cup chocolate chips

For the Topping:

  • ½ cup red decorating sugar
  • ½ crushed candy canes

Instructions

  1. Start by making the white chocolate candy cane balls by adding your white chocolate wafers in a microwave safe bowl.
  2. Cook on high for 30 seconds then remove from the microwave and stir.
  3. Place back in the microwave for another 30 seconds.
  4. Repeat steps until fully melted.
  5. Once melted add your candy cane bits and stir to combine.
  6. Slowly pour your melted chocolate into the silicone moulds.
  7. Place in the freezer for 30-45 minutes until solid.
  8. Meanwhile, in the bowl of a stand mixer add your butter, and sugar.
  9. Mix on medium for 1 minute then increase to high until fully combined and nice and fluffy.
  10. Add your eggs one at a time, and vanilla extract, mix on medium until combined.
  11. In a large bowl add your flours, cocoa, salt, cornstarch, and baking soda, and whisk until combined.
  12. Add your red food colouring to your sugar mixture and mix on medium until combined.
  13. Slowly add your dry ingredients to your wet ingredients.
  14. Mix on low for 1 minute then increase your speed to medium for another minute or until fully combined.
  15. Remove the bowl from the stand mixer and scrape down the sides of the bowl to combine all of the dough.
  16. Add the chocolate chips and white chocolate chips to the dough and using your hands blend all ingredients. Set aside.
  17. In a small bowl add the red decorating sugar and crushed candy canes, then stir to combine. Set aside.
  18. Preheat your oven to 410 degrees Fahrenheit, and line 2 baking pans with a silicone mat or parchment paper.
  19. Using an ice cream scoop, scoop out your cookie dough and roll it into a ball.
  20. Place on the baking sheet and repeat until all dough is made into balls.
  21. Cut each dough ball in half and flatten each of the halves, then place back on the baking tray.
  22. Remove your chocolate balls from the freezer.
  23. Place 1 chocolate ball on 1 ½ cookie ball in the centre of the dough.
  24. Place the second half of the dough ball on top of the chocolate ball.
  25. Using your hands form the dough around the chocolate ball.
  26. Roll the dough in your hands to form a ball.
  27. Take the dough ball and roll it in the red sugar mixture.
  28. Place the dough ball back on the baking sheet.
  29. Repeat steps for all of the dough balls.
  30. Bake in the pre-heated oven for 11-13 minutes, then allow to cool slightly.
  31. Cookies are best served warm. They can be reheated in a microwave for 30 seconds.

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Nutrition Information:

Yield:

14

Serving Size:

1 Cookie

Amount Per Serving: Calories: 660Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 229mgCarbohydrates: 91gFiber: 2gSugar: 66gProtein: 7g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.

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These candy cane stuffed red velvet cookies are a festive addition to your holiday party or cookie exchange!

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