There is something incredibly magical about indulging in sweet, creamy, and slightly chocolatey bites of raw dough, which is why this Edible Red Velvet Cookie Dough Recipe quickly became one of my absolute favorites to whip up whenever I crave a nostalgic treat. It captures the classic charm of red velvet with a luscious twist—a velvety smooth dough bursting with deep red color and studded with adorable mini white chocolate chips that melt in your mouth. Best of all, it’s completely safe to eat raw, so you can enjoy this delicious delight straight from the bowl with zero guilt or worry. Get ready to fall in love with edible cookie dough all over again!
Ingredients You’ll Need
You really only need a handful of ingredients to make this spectacular Edible Red Velvet Cookie Dough Recipe, but each one plays an essential role in delivering the perfect balance of flavor, texture, and that iconic red hue. From the tender softened butter to the touch of cocoa powder that deepens the taste, every item is a must-have for an unforgettable treat.
- All-purpose flour: Heat-treated to ensure safety, it forms the base and gives structure to the dough.
- Unsweetened cocoa powder: Adds a subtle chocolate depth that complements the red velvet flavor.
- Unsalted butter: Provides creaminess and richness—make sure it’s softened to blend easily.
- Granulated sugar: Sweetens the dough and helps create that classic cookie dough texture.
- Brown sugar: Adds moisture and a slight caramel note for complexity.
- Milk: Makes the dough smooth and easy to scoop; add a little more if needed.
- Vanilla extract: Enhances all the other flavors with its warm, fragrant touch.
- Red food coloring: Gel preferred for vibrant, true-to-red color without affecting the texture.
- Salt: Balances sweetness and intensifies other flavors.
- Mini white chocolate chips: Little bursts of creamy sweetness that contrast beautifully with the cocoa and red velvet base.
How to Make Edible Red Velvet Cookie Dough Recipe
Step 1: Heat-Treat the Flour
This is a crucial safety step that allows you to enjoy raw flour without worry. Preheat your oven to 350°F (175°C), spread the flour evenly on a baking sheet, and bake it for 5-7 minutes. This gentle heat treatment eliminates any potential bacteria. Once baked, let it cool completely before using to avoid melting the butter or other ingredients in the next steps.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter with both granulated and brown sugars. Creaming them together until light and fluffy creates a smooth, airy base that sets the tone for the dough’s luscious texture and perfectly sweet flavor.
Step 3: Add Milk, Vanilla, and Red Food Coloring
Pour in the milk, vanilla extract, and vibrant red food coloring, stirring well to blend. This mixture not only enhances the moisture content but also brings the signature red velvet color and irresistible aroma that you want from an authentic Edible Red Velvet Cookie Dough Recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the heat-treated flour, cocoa powder, and salt. This dry blend ensures even distribution of flavors and keeps the dough consistent throughout.
Step 5: Mix Dry and Wet Ingredients
Slowly add the dry ingredients into the wet mixture, stirring until just combined. The key here is to avoid overmixing so your cookie dough stays soft yet firm enough to scoop. If it feels too dry, splash in an extra tablespoon of milk to bring it to the perfect consistency.
Step 6: Fold in Mini White Chocolate Chips
Gently fold in the mini white chocolate chips, making sure they’re evenly sprinkled through the dough. These chips add delightful pockets of sweetness and texture, making every bite an exciting, creamy surprise.
Step 7: Chill (Optional)
For an even better texture, pop the dough into the refrigerator for about 30 minutes. Chilling helps the flavors meld together and makes the dough easier to scoop and serve, though you can absolutely enjoy it right away if you can’t wait!
Step 8: Serve and Enjoy!
Scoop the Edible Red Velvet Cookie Dough Recipe into bowls, share it with friends, or simply eat it straight from the mixing bowl. Either way, each bite is an utterly divine experience you’re going to want to repeat again and again.
How to Serve Edible Red Velvet Cookie Dough Recipe
Garnishes
Elevate this simple delight with toppings like a sprinkle of crushed freeze-dried raspberries for a tart contrast, a dusting of powdered sugar for subtle sweetness, or a drizzle of white chocolate sauce to highlight those luscious white chocolate chips. These garnishes add visual appeal and extra layers of flavor.
Side Dishes
This cookie dough pairs beautifully with a scoop of creamy vanilla or cream cheese ice cream, balancing richness with coolness. Try serving it alongside fresh berries or fruit compotes that bring a fresh, bright element to the dessert plate.
Creative Ways to Present
You can get playful by shaping the dough into little truffles and rolling them in crushed nuts or sprinkles. Another fun idea is to serve it in individual mini mason jars with spoons, perfect for gifting or stylish dessert presentations at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover dough in an airtight container in the refrigerator for up to 4 days. This keeps it fresh, safe, and ready whenever you want to grab a tasty spoonful.
Freezing
If you want to keep the dough longer, freezing works beautifully! Wrap portions tightly and freeze for up to 3 months. When you’re ready, thaw the dough overnight in the fridge to maintain texture and taste.
Reheating
No need to reheat this recipe since it’s designed to be eaten raw. However, if the dough feels too firm after refrigeration or freezing, let it sit at room temperature for 10 to 15 minutes to soften slightly for the perfect scoopable consistency.
FAQs
Is this cookie dough really safe to eat raw?
Absolutely! The flour is heat-treated to eliminate harmful bacteria, and this recipe contains no eggs, which makes it safe and delicious to enjoy straight from the bowl.
Can I make this recipe without red food coloring?
You can skip the red food coloring if you prefer, but it’s what gives the cookie dough its signature red velvet look. For a natural option, consider beet juice powder or pomegranate juice, keeping in mind the color might vary.
What can I substitute for mini white chocolate chips?
Feel free to swap mini white chocolate chips with regular white chocolate chunks, white chocolate chips of any size, or even mini marshmallows for a fun twist on texture and sweetness.
Can I add nuts or other mix-ins?
Yes! If you like a little crunch, chopped pecans, walnuts, or even toasted coconut make great additions. Just fold them in gently along with the chocolate chips.
How long does this dough last once made?
Stored properly in the refrigerator, the dough stays fresh for about 4 days. Beyond that, it’s best to freeze if you’re not planning to eat it soon to maintain quality and safety.
Final Thoughts
If you’re looking for a treat that combines the nostalgia of cookie dough with the rich charm of red velvet, this Edible Red Velvet Cookie Dough Recipe is your new best friend. It’s quick, simple, and utterly addictive—a perfect little indulgence to brighten your day or impress your guests. Go ahead and give it a try; I promise you’ll find yourself coming back for more!
Print
Edible Red Velvet Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in this safe-to-eat Edible Red Velvet Cookie Dough that’s perfect for satisfying your sweet tooth without baking. Made with heat-treated flour and rich cocoa, butter, and white chocolate chips, this creamy, vibrant red dough is ideal for enjoying by the spoonful or serving at parties.
Ingredients
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
- 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. Remove and allow to cool completely before using in the recipe.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and well combined, forming the base of your dough.
- Add Milk, Vanilla, and Food Coloring: Mix in the milk, vanilla extract, and red food coloring thoroughly. For a deeper red color, feel free to add a bit more food coloring until you achieve your desired vibrancy.
- Combine Dry Ingredients: In a separate bowl, whisk together the heat-treated flour, cocoa powder, and salt to evenly distribute the dry components.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If the dough feels too dry or crumbly, add an extra tablespoon of milk to bring it together without becoming sticky.
- Fold in Chocolate Chips: Carefully fold in the mini white chocolate chips to add sweet bursts of flavor and texture throughout the dough.
- Chill (Optional): For optimal texture and ease of serving, chill the cookie dough in the refrigerator for about 30 minutes before serving. This step can be skipped if you prefer to enjoy it immediately.
- Serve: Scoop the edible red velvet cookie dough into small bowls or enjoy it straight from the mixing bowl with a spoon. Perfect for sharing or indulging solo!
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 shade of red.
- Use gel food coloring for a more vibrant color and less liquid in the dough.
- Chilling the dough enhances the texture but is optional.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
