Pin it
I've spent countless nights battling cookie cravings until I nailed this edible red velvet cookie dough. It packs all the red velvet goodness you'd want in a spoonable treat - smooth texture, rich cocoa flavor, and white chocolate chips scattered throughout. And the biggest win? You can eat it straight from the bowl without any worries about raw ingredients.
What Makes This Special
There's something truly satisfying about eating cookie dough without any guilt, and this recipe delivers exactly that. It's ready in minutes - no baking time needed, just mix and dive in. I've made this my favorite quick fix when I want something that feels fancy but doesn't take forever, whether I'm treating myself or sharing with friends.
Key Components
- Butter: Use quality butter for the foundation - doesn't matter if it's salted or unsalted, you'll get that creamy richness either way.
- Two Sugars: Granulated and brown together create that authentic cookie dough flavor profile.
- Milk: Any regular milk works perfectly, though sometimes I grab buttermilk for extra tanginess.
- Vanilla Extract: A tiny bit adds that warm, homey taste we all love.
- Flour: We'll make regular all-purpose flour safe by heat-treating it first.
- Cocoa Powder: Go for Dutch-processed for that signature deep flavor.
- Red Food Coloring: Liquid or gel both do the job - just add until you get the color you want.
- Chocolate Chips: White chips are my go-to, but feel free to swap in whatever makes you happy.
How To Make Red Velvet Cookie Dough
- Create Your Foundation
- Whip the butter with both sugars until it looks really fluffy and light. You'll need about three minutes of mixing for the right consistency.
- Pour in Wet Stuff
- Slowly add milk and vanilla while your mixer runs on low. Keep going until everything looks smooth.
- Add Your Dry Stuff
- Gently mix in the safe flour, cocoa powder, and a small dash of salt. Keep stirring until you can't spot any dry patches.
- Drop in Extras
- Now fold in your chocolate chips with a light touch so they spread out nicely throughout the dough.
- Time to Enjoy
- You can eat it right away or stick it in the fridge for later - it tastes amazing either way.
Making Ingredients Safe
Let's talk safety - you can't skip heat-treating your flour. I just spread mine out on a cookie sheet and bake at 350°F for about 5 minutes. In a rush? The microwave works too - just heat in 30-second blocks, giving it a stir each time until it reaches 165°F. Don't forget to let it cool down completely before you use it.
Pin it
Ways to Switch It Up
Think of this dough as something you can totally change up. I sometimes throw in broken cookie pieces for some extra bite, or drizzle in caramel. When Christmas rolls around, I love adding peppermint bits. You can really toss in whatever makes your taste buds happy.
Great for Every Event
I've brought this to everything from fancy gatherings to casual TV nights. It looks super cute packed in small jars as gifts or spooned on top of ice cream. The bright red color works wonders for Valentine's Day, but honestly, I make batches all year whenever I need a sweet fix.
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.