Edible Red Velvet Cookie Dough (Printable)
Rich, velvety edible red velvet cookie dough with white chocolate chips. No baking required, ready in 20 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 tsp salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 3 tbsp whole milk
08 - 1 1/2 tsp vanilla extract
09 - 1 tsp red food coloring (liquid or gel)
→ Mix-Ins
10 - 1/2 cup white chocolate chips
# Steps:
01 - Spread the flour evenly on a baking sheet and bake at 350°F for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before proceeding.
02 - In a medium bowl, whisk together the heat-treated flour, unsweetened cocoa powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together using an electric mixer or whisk until the mixture becomes light and creamy.
04 - Pour in the whole milk, vanilla extract, and red food coloring to the butter mixture. Beat until all ingredients are fully incorporated and the color is uniform.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding and mixing until just combined. Avoid overmixing to maintain a tender texture.
06 - Gently fold the white chocolate chips into the dough using a spatula, distributing them evenly throughout.
07 - Enjoy the edible cookie dough immediately, or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Tips:
01 -
- No oven time required beyond a quick five minute flour toast, so you can satisfy a dessert craving almost instantly.
- The texture is impossibly smooth and scoopable, way better than anything you would find in a store.
- It doubles as a topping for ice cream, brownies, or even straight off a spoon at midnight.
02 -
- Skip the flour heat treatment and you risk consuming raw flour bacteria, which is not worth the shortcut no matter how impatient you are.
- Too much food coloring can make the dough taste slightly metallic, so start with one teaspoon and add more drop by drop if needed.
03 -
- Use gel food coloring instead of liquid for a deeper red with far less added moisture to the dough.
- A tiny drop of almond extract alongside the vanilla adds that bakery style aroma that makes people ask what your secret is.