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Edible Red Velvet Cookie Dough Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes (flour heat-treating only)
  • Total Time: 15 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 captures the classic flavors of red velvet cake in a rich, creamy dough form. Heat-treated flour ensures safety, while white chocolate chips add a delightful sweetness and texture. Perfect for a quick snack or dessert, this recipe requires no oven time beyond flour heat treatment and can be enjoyed straight from the bowl or chilled for a firmer texture.

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 recipe to ensure safety and maintain dough consistency.
  2. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light in color and fluffy in texture, about 2-3 minutes.
  3. Add Milk, Vanilla, and Food Coloring: Mix in the milk, vanilla extract, and red food coloring thoroughly until the color is evenly distributed and the mixture is smooth. Adjust the amount of food coloring if you desire a more intense red hue.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the heat-treated flour, unsweetened cocoa powder, and salt to combine all dry components evenly.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. If the dough feels too dry or crumbly, add an additional tablespoon of milk to reach desired dough consistency.
  6. Fold in Chocolate Chips: Gently fold the mini white chocolate chips into the dough with a spatula to ensure even distribution without overmixing.
  7. Chill (Optional): For improved texture and easier handling, chill the edible cookie dough in the refrigerator for about 30 minutes before serving. This step is optional but recommended.
  8. Serve: Scoop the edible red velvet cookie dough into small bowls or enjoy directly from the mixing bowl. Store any leftovers refrigerated in an airtight container for up to 5 days.

Notes

  • Heat-treating the flour is essential to make this cookie dough safe to eat raw.
  • You can adjust the amount of red food coloring to achieve your preferred color intensity.
  • If you don’t have mini white chocolate chips, regular-sized chips can be chopped finely as a substitute.
  • Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days.
  • This recipe is perfect for parties, movie nights, or anytime a quick sweet treat is desired.

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