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Edible Red Velvet Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Edible Red Velvet Cookie Dough is a safe-to-eat, no-bake treat that combines the rich flavor of red velvet with the creamy sweetness of white chocolate chips. Made with heat-treated flour to ensure safety, this recipe is perfect for satisfying cookie dough cravings without the need for baking. Creamy, smooth, and vibrantly red, it’s a delightful snack or dessert you can enjoy straight from the bowl or served in small bowls for sharing.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons milk (more if needed)
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (gel preferred for vibrant color)

Add-ins

  • 1/2 cup mini white chocolate chips

Instructions

  1. Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5-7 minutes to kill any potential bacteria. Allow the flour to cool completely before using it in the dough.
  2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
  3. Add Milk, Vanilla, and Food Coloring: Mix in the milk, vanilla extract, and red food coloring until fully incorporated. Adjust the amount of red food coloring if you desire a deeper red hue.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the heat-treated flour, unsweetened cocoa powder, and salt until evenly mixed.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. If the dough feels too dry or crumbly, add an additional tablespoon of milk to reach the desired consistency.
  6. Fold in Chocolate Chips: Gently fold the mini white chocolate chips into the dough, ensuring they are evenly distributed without overmixing.
  7. Chill (Optional): For optimal texture and flavor, chill the cookie dough in the refrigerator for about 30 minutes before serving. This step is recommended but not mandatory.
  8. Serve: Scoop the edible red velvet cookie dough into small bowls or enjoy directly from the mixing bowl. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Heat-treating the flour is important to make this cookie dough safe to eat raw by eliminating any harmful bacteria.
  • Gel food coloring is preferred for vibrant red color without thinning the dough.
  • You can substitute mini white chocolate chips with regular white chocolate chunks or chips if preferred.
  • If the dough is too dry, add milk one teaspoon at a time until you reach your ideal dough consistency.
  • Store leftover edible cookie dough refrigerated and consume within 3-4 days for best freshness.
  • This recipe is best enjoyed chilled but can be eaten immediately after mixing.

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Find it online: https://scratchymama.com/edible-red-velvet-cookie-dough-recipe/