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Red Velvet Edible Cookie Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Jessica
  • Prep Time: 17 minutes
  • Cook Time: 5 minutes (for heat treating flour)
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Red Velvet Edible Cookie Dough recipe is a safe-to-eat, no-bake treat that combines classic red velvet flavor with the fun of chocolate chips. Perfect for indulging in raw cookie dough without any worry, this recipe is made by heat-treating the flour to eliminate any risk. Creamy butter, sugars, cocoa, and red food coloring create a rich and vibrant dough that’s delicious on its own or as a topping on ice cream and desserts.

Ingredients

Scale

Dry Ingredients

  • 2/3 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips

Wet Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon red food coloring

Instructions

  1. Heat Treat the Flour: Preheat the oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for about 5 minutes, stirring occasionally to ensure even heating. Use a thermometer to check that the flour reaches at least 165°F (74°C) to make it safe for raw consumption. Remove the flour from the oven and let it cool completely before proceeding.
  2. Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture is smooth and well incorporated, creating a creamy base for the dough.
  3. Add Wet Ingredients: Mix in the milk, vanilla extract, and red food coloring into the butter-sugar mixture. Stir until all ingredients are fully combined, coloring the dough with vibrant red hues.
  4. Combine Dry Ingredients: Gradually add the heat-treated flour, cocoa powder, and salt to the wet mixture. Stir thoroughly until the flour is fully mixed and no dry patches remain, forming a thick, red velvet dough.
  5. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough until they are evenly distributed throughout, adding bursts of chocolate flavor to every bite.
  6. Serve and Enjoy: Serve the edible cookie dough in small bowls, use it as a decadent topping for ice cream or other desserts, or simply enjoy it straight from the bowl with a spoon.

Notes

  • Ensure to heat treat the flour properly to make it safe for consumption by baking it to 165°F.
  • This recipe does not contain eggs, making it safe and perfect for eating raw.
  • Store any leftover edible dough in an airtight container in the refrigerator for up to one week.
  • Feel free to substitute mini chocolate chips with white chocolate chips or other mix-ins of choice.
  • The red food coloring can be adjusted to achieve your preferred shade of red.

Nutrition

  • Serving Size: 1/4 of recipe (about 1/4 cup)
  • Calories: 220 kcal
  • Sugar: 16 g
  • Sodium: 95 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Find it online: https://jessicasrecipes.com/red-velvet-edible-cookie-dough-recipe/