Go Back

Red Velvet Edible Cookie Dough

Red velvet edible cookie dough with vivid crimson color and white chocolate chips, made as a safe-to-eat no-egg dough. Heat-treated flour keeps it ready for scooping into bowls or cones and chilling until spoonable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour, heat-treated (bake at 350°F for 5 minutes; cool completely)
  • 2 cup all-purpose flour Heat-treat for safety: bake at 350°F for 5 minutes, then cool completely.
butter, softened
  • 0.5 cup butter Soften before mixing.
cream cheese, softened
  • 4 oz cream cheese Softened for a smooth dough.
granulated sugar
  • 0.75 cup granulated sugar
brown sugar, packed
  • 0.25 cup brown sugar Pack into the measuring cup.
whole milk
  • 3 tbsp whole milk
vanilla extract
  • 1 tsp vanilla extract
unsweetened cocoa powder
  • 1 tbsp unsweetened cocoa powder
red food coloring
  • 2 tbsp red food coloring
salt
  • 0.25 tsp salt
white chocolate chips
  • 1 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Heat-treat the flour
  1. Spread the heat-treated flour on a sheet pan in an even layer and bake at 350°F for 5 minutes. Visual cue: it should look dry and slightly toasted, then cool completely before mixing.
Make the red velvet dough
  1. Beat the softened butter, softened cream cheese, granulated sugar, and packed brown sugar until light and fluffy. Visual cue: the mixture becomes pale and airy.
  2. Mix in the whole milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt until evenly combined. Visual cue: the batter turns a vibrant crimson red.
  3. Stir in the heat-treated flour until a soft dough forms. Visual cue: the dough pulls together and holds shape when pressed.
  4. Fold in the white chocolate chips. Visual cue: chips are suspended throughout the red dough without overmixing.
Chill and serve
  1. Refrigerate the dough for 30 minutes before serving. Visual cue: it firms slightly for easier scooping.
  2. Scoop the dough into bowls or cones and serve chilled. Visual cue: bold red dough with visible white chocolate chips throughout, eaten with a spoon.

Notes

Pro tip: cool the heat-treated flour completely so the dough stays smooth and doesn’t soften into a wet paste. Store covered in the refrigerator up to 5 days. For a firmer texture, chill a bit longer before scooping. Dietary swap: for a dairy-free version, use dairy-free butter and cream cheese sticks that are designed to soften like regular cream cheese.