Description
This Red Velvet Edible Cookie Dough is a delicious, safe-to-eat treat that combines the classic flavors of red velvet cake with the indulgence of chocolate chip cookie dough. Made without eggs and heat-treated flour, it’s perfect for satisfying sweet cravings without baking. Soft, creamy, and rich with a vibrant red hue, this cookie dough is ideal for snacking straight from the bowl or as a topping for desserts.
Ingredients
Scale
Wet Ingredients
- 1/4 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 tablespoon red food coloring
Dry Ingredients
- 2/3 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
Add-ins
- 1/3 cup mini chocolate chips
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes smooth and fluffy.
- Add Liquids and Color: Mix in the milk, vanilla extract, and red food coloring until everything is fully combined, ensuring the dough has a consistent vibrant red color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to evenly distribute the dry elements.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring until the dough is thoroughly combined.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough until they are evenly distributed throughout.
- Chill the Dough: Optionally chill the dough for about 10 minutes to firm it up slightly before serving for a better texture and enhanced flavor.
Notes
- This cookie dough is made safe to eat by using heat-treated flour or by cooking the flour before use to eliminate any bacteria.
- If you prefer a thicker dough, refrigerate it longer than 10 minutes until it firms up.
- Red food coloring gives the dough its signature red velvet appearance; adjust amount as desired.
- Store any leftover dough in an airtight container in the refrigerator for up to 3 days.
- This recipe contains dairy and is not suitable for vegan diets.
