Edible Red Velvet Cookie Dough (Printable Version)
Safe-to-eat red velvet cookie dough with cocoa, vanilla, and white chocolate chips. No baking required.
# What You'll Need:
→ Main Dough
01 - 1 1/4 cups (160 g) all-purpose flour, heat-treated
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (50 g) light brown sugar, packed
05 - 2 tbsp (15 g) unsweetened cocoa powder
06 - 1/4 tsp salt
07 - 2 tbsp (30 ml) milk
08 - 2 tsp vanilla extract
09 - 1 1/2 tsp red gel food coloring
→ Mix-ins
10 - 1/3 cup (60 g) mini white chocolate chips
# Directions:
01 - Preheat oven to 350°F. Spread the flour evenly across a rimmed baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before proceeding.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar together using a hand mixer or stand mixer until light and fluffy, approximately 2–3 minutes.
03 - Add the unsweetened cocoa powder, salt, milk, and vanilla extract to the creamed mixture. Blend on medium speed until the mixture is smooth and uniform.
04 - Gradually fold the cooled, heat-treated flour into the dough, mixing on low speed until fully incorporated and no dry pockets remain.
05 - Add the red gel food coloring and mix thoroughly until the dough is evenly tinted with a vibrant, consistent red hue throughout.
06 - Gently fold the mini white chocolate chips into the dough using a silicone spatula, distributing them evenly without overworking the mixture.
07 - Scoop the edible cookie dough into individual serving bowls or roll into bite-sized balls. Serve immediately at room temperature or chilled.
08 - Transfer any remaining dough to an airtight container and refrigerate for up to 5 days. Allow to sit at room temperature for a few minutes before serving if chilled.
# Expert Hints:
01 -
- This is the kind of treat you can throw together in fifteen minutes when the sugar craving hits hard and nothing in the pantry looks interesting.
- The bright red color against those little white chocolate chips makes it look like you spent hours on something that barely took any effort.
02 -
- Using liquid food coloring instead of gel will add too much moisture and leave you with a sticky, unworkable mess that no amount of extra flour can fix.
- The flour heat treatment step is not optional because raw flour can carry harmful bacteria just like raw eggs can.
03 -
- If your dough feels too soft after mixing, pop it in the fridge for twenty minutes and it will firm up perfectly without any extra flour.
- Use a cookie scoop to portion the dough into uniform balls so they look as good as they taste.