Description
Enjoy a safe-to-eat, decadent treat with The Best Edible Red Velvet Cookie Dough. This no-bake recipe features heat-treated flour, rich cocoa, and vibrant red food coloring, combined with creamy butter and sweet chocolate chips for a deliciously indulgent dessert you can eat raw or chill for a firmer texture.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 3/4 cup granulated sugar
- 1 tbsp cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp red food coloring
- 2–3 tbsp milk
Add-ins
- 1/3 cup white chocolate chips
- 1/3 cup mini semisweet chocolate chips
Instructions
- Heat-treat the Flour: To ensure the flour is safe to eat raw, microwave it in a bowl for 1–2 minutes until it reaches 165°F, or bake it on a sheet at 300°F for 5–7 minutes. Allow the flour to cool completely before using.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Flavors and Color: Stir in the cocoa powder, vanilla extract, almond extract if using, red food coloring, and salt until everything is evenly incorporated.
- Combine with Flour: Gradually mix the heat-treated flour into the wet ingredients until just combined, forming the cookie dough mixture.
- Adjust Dough Consistency: Add milk one tablespoon at a time, stirring between additions, until the dough reaches your preferred texture—soft but manageable.
- Fold in Chocolate Chips: Gently incorporate the white chocolate chips and mini semisweet chocolate chips, distributing them evenly throughout the dough.
- Serve or Chill: The cookie dough can be enjoyed immediately as a soft treat or refrigerated to firm up the texture before serving. Store any leftovers in an airtight container in the fridge or freezer.
Notes
- This cookie dough is safe to eat raw due to the heat-treated flour, but it is not intended for baking.
- Store the dough in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the dough for up to 2 months.
- Feel free to omit almond extract if you prefer a dairy or nut-free option.
