This edible red velvet cookie dough is the ultimate no-bake treat for anyone who can’t resist sneaking a spoonful of cookie dough! It has that signature red velvet flavor, studded with sweet mini chocolate chips or creamy white chocolate chips, and is completely safe to eat—no eggs and heat-treated flour.
Whether you’re looking for a Valentine’s Day dessert, a holiday party treat, or a late-night indulgence, this easy cookie dough will hit the spot.
❤️ Why You’ll Love This Recipe
- No-bake & egg-free – Safe to enjoy straight from the bowl!
- Rich red velvet flavor – With a touch of cocoa and a pop of red.
- Quick & easy – Ready in 15 minutes with pantry staples.
- Versatile – Enjoy as is, roll into truffles, or mix into ice cream.
📝 Ingredients
Here’s what you’ll need to make this edible cookie dough:
- Unsalted butter – Softened to create a creamy base.
- Granulated & brown sugar – Adds sweetness and that classic cookie dough texture.
- Milk – Adds moisture; swap for buttermilk for a richer red velvet flavor.
- Vanilla extract – Enhances the overall sweetness.
- Red food coloring – Gel or liquid, to get that iconic red hue.
- All-purpose flour – Heat-treated to make it safe to eat.
- Unsweetened cocoa powder – Dutch-process gives the best flavor.
- Mini chocolate chips – Or use white chocolate chips for a fun twist.
- Pinch of salt – Balances the sweetness.
🔥 How to Heat-Treat Flour
Since raw flour can contain bacteria, heat-treating is essential for edible cookie dough:
Oven Method:
- Preheat oven to 350°F (175°C).
- Spread flour on a baking sheet and bake for 5 minutes, stirring once or twice.
- Let cool completely before using.
Microwave Method:
- Microwave flour in a microwave-safe bowl in 30-second intervals for 1–1½ minutes.
- Stir between each interval until it reaches 165°F (74°C).
🍪 How to Make Edible Red Velvet Cookie Dough
- Cream the butter and sugars – In a large bowl, beat softened butter with granulated and brown sugar until smooth and fluffy.
- Mix in wet ingredients – Add milk, vanilla extract, and red food coloring. Stir to combine.
- Add dry ingredients – Mix in heat-treated flour, cocoa powder, and salt just until no dry streaks remain.
- Fold in chocolate chips – Stir in mini chocolate or white chocolate chips.
- Serve and enjoy – Scoop into bowls, enjoy with a spoon, or use as a topping for ice cream!
💡 Tips & Variations
- Make it a Valentine’s dessert: Roll dough into truffles and dip in melted chocolate.
- Mix into ice cream: Fold small dough balls into vanilla or chocolate ice cream.
- Turn into cookie dough cups: Press into mini cupcake liners and top with chocolate ganache.
- Gluten-free option: Swap flour for a 1:1 gluten-free baking blend like Bob’s Red Mill or King Arthur.
❄️ Storage Instructions
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze up to 3 months. Thaw in the fridge overnight or on the counter for 30–60 minutes.
This Edible Red Velvet Cookie Dough is a dreamy, no-bake dessert that’s perfect for sharing—or keeping all to yourself!
Edible Red Velvet Cookie Dough
Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon milk (or buttermilk for richer flavor)
- 1 teaspoon vanilla extract
- ½ tablespoon red food coloring (gel or liquid)
- ⅔ cup all-purpose flour, heat-treated
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (or white chocolate chips)
Instructions
- Heat-treat flour:
- Oven: Bake flour at 350°F (175°C) for 5 minutes, stirring once or twice.
- Microwave: Heat in 30-second intervals until it reaches 165°F (74°C) (about 1–1½ min), stirring in between.
- Cool completely before using.
- Make the dough:
- In a bowl, cream the butter, granulated sugar, and brown sugar until smooth.
- Mix in milk, vanilla extract, and red food coloring until combined.
- Add heat-treated flour, cocoa powder, and salt, stirring until no dry streaks remain.
- Fold in the chocolate chips.
- Serve and store:
- Enjoy immediately with a spoon or as a topping for ice cream.
- Refrigerate leftovers in an airtight container for up to 7 days or freeze up to 3 months.