A holiday twist on red velvet, these Red Velvet Peppermint Gooey Butter Cookies are a cinch to make and have the perfect amount of holiday flair.
Love peppermint treats? Try these Peppermint Brownies or these Peppermint Kiss Cookies for even more favorites.
Tis the season for holiday baking, and we have been baking up a storm in my kitchen!! What is your favorite holiday treat to make?
I feel like there are so many opportunities to bake around Christmas, so I decided that this is the year that I’d get my daughter in the kitchen with me. Not only because it’s easier when you have an extra pair of hands, but I want her to have memories of baking Christmas cookies with mom when she gets older. I can teach her my tricks, and then one day, maybe she’ll be teaching those same tricks to a daughter of her own.
For our first cookie of the season, my daughter and I made up a batch of these Red Velvet Peppermint Gooey Butter Cookies. They are a twist on an old favorite from here on the blog, and the peppermint gives it just the perfect amount of holiday flair. These Red Velvet Peppermint Gooey Butter Cookies are perfect for making with kids because they are super easy, and you get to get your hands dirty!
Ingredients
- Cream Cheese: You want to use full fat cream cheese for these cookies – not low fat. You will also want to make sure you are using a brick of cream cheese – not the cream cheese that comes in a tub.
- Butter: I use unsalted butter. You can use salted butter, but your cookies may taste a bit saltier.
- Egg: You just need 1 large egg.
- Peppermint Extract: You want to make sure you are using peppermint extract, not mint extract. Mint extract is spearmint, which is not the same as a candy cane.
- Cake Mix: You will need a red velvet cake mix. I have used both Duncan Hines and Betty Crocker.
- Candy Canes: You will need full size candy canes. If you are using mini candy canes, you will probably need 20-24.
How to Make Red Velvet Peppermint Gooey Butter Cookies
STEP 1: Make the dough by combining the cream cheese and the butter. Mix in the egg and peppermint extract, followed by the cake mix.
STEP 2: Refrigerate the dough for at least 2 hours.
STEP 3: Place your candy canes in a food processor or blender. Pulse to break them up into fine crumbs.
STEP 4: Scoop the dough and roll into balls. Roll the cookie dough balls in the crushed candy canes.
STEP 5: Bake the cookies just until set. You don’t want to overbake the cookies! Let them cool before serving.
Tips and Tricks
My biggest tip with these cookies is to make sure the crushed candy canes that you roll the dough in are crushed super finely, because any chunks will melt in the oven. It’s not a huge deal, but the cookies are prettier and easier to get off the cookie sheet if they don’t have the big melted pieces.
Store these cookies at room temperature in an air tight container for up to 5 days. The quality will decline as time goes on, but they should be good for several days. The candy may also start to weep and get sticky.
More Holiday Cookies
Peppermint Soft Sugar Cookie Recipe
The Best Sugar Cookie Recipe with Sugar Cookie Icing
Chocolate Crinkle Cookies
Pistachio Cookies
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Red Velvet Peppermint Gooey Butter Cookies
Ingredients
- 8 oz cream cheese at room temperature
- 1/2 cup butter at room temperature
- 1 egg
- 1 teaspoon peppermint extract
- 1 box red velvet cake mix
- 6 full sized peppermint candy canes
Instructions
- Place the cream cheese and the butter in a large bowl or the bowl of a stand mixer and beat until completely smooth. Beat in the egg and the peppermint extract. Add the cake mix and beat on low just until completely combined.
- Cover and refrigerate for at least 2 hours.
- Place the unwrapped candy canes in a food processor or blender. Pulse until you have fine crumbs. Pour into a bowl.
- Preheat the oven to 350ºF.
- Using a small scoop, about 1 1/2 tablespoons, scoop out some fo the dough. Using clean hands, roll the dough into a ball, then roll in the candy cane crumbs. Place on an uncreased baking sheet.
- Bake for 11-12 minutes, or until just set. Let cool then serve.
Raiyasha Paris says
My go to is a red velvet peppermint bush de noel! I love this alternative, bite sized versions.. a sure fire for everyone to enjoy. I loved making this recipe, thank you so much!