Pin it
After too many late night cookie cravings I finally perfected this safe-to-eat red velvet cookie dough. It's got everything you love about red velvet in an irresistible spoonable form rich cocoa creamy texture and those perfect white chocolate chips throughout. The best part? No worrying about raw ingredients just pure dessert bliss.
Why You'll Love It
There's something magical about digging into cookie dough and this recipe lets you do it worry-free. I love how quick it comes together no waiting for cookies to bake just mix and enjoy. It's become my go-to when I need something sweet that feels a bit fancy whether it's for a special occasion or just because.
Essential Ingredients
- Butter: Go for the good stuff here either salted or unsalted works beautiful you want that rich buttery base.
- Two Sugars: Brown and granulated together create that perfect cookie dough sweetness.
- Milk: Regular milk works great but sometimes I use buttermilk for that classic red velvet tang.
- Vanilla Extract: Just a splash makes everything taste more homemade.
- Flour: We'll heat-treat regular all-purpose flour to make it safe to eat.
- Cocoa Powder: Dutch-processed gives you that deep rich flavor we're after.
- Red Food Coloring: Gel or liquid both work just adjust the amount for your perfect shade.
- Chocolate Chips: I love white chocolate chips here but any kind works pick your favorite.
How to Prepare It
- Start with Your Base
- Beat your butter and both sugars together until they're super light and fluffy. It usually takes about three minutes to get that perfect texture.
- Add the Wet Mix
- Pour in your milk and vanilla while mixing on low. Keep going until everything's smoothly combined.
- Mix in Dry Ingredients
- Gradually stir in your heat-treated flour cocoa powder and a tiny pinch of salt. Mix until you can't see any dry spots.
- Time for Mix-ins
- Fold in those chocolate chips or whatever goodies you've chosen. Be gentle here we want them evenly distributed.
- Ready to Enjoy
- Either dig in right away or pop it in the fridge for later it's delicious both ways.
Safe to Eat Techniques
Safety first folks heat treating your flour is super important. I spread mine on a baking sheet and pop it in the oven at 350°F for 5 minutes. If you're in a hurry the microwave works too just heat it in 30-second bursts stirring between until it hits 165°F. Let it cool completely before using.
Pin it
Customization Ideas
This dough is like a blank canvas. Sometimes I toss in crushed cookies for extra crunch or swirl in some caramel. During the holidays I love adding peppermint chips. You can really make it your own with whatever mix-ins make you happy.
Perfect for Any Occasion
I've served this at everything from fancy dinner parties to movie nights. It's adorable scooped into little jars for gifts or piled high on ice cream sundaes. The red color makes it perfect for Valentine's Day but honestly I make it year-round whenever the craving hits.
Frequently Asked Questions
- → Why heat treat flour?
Makes it safe to eat raw by killing bacteria.
- → What temperature is safe?
Flour must reach 165°F.
- → Can I skip food coloring?
Yes, but won't have classic red look.
- → How should I store it?
Keep refrigerated up to 1 week.
- → Can I freeze this?
Yes, freezes well up to 3 months.