Red Velvet Edible Cookie Dough
Safe-to-eat red velvet cookie dough packed with mini chocolate chips for an easy no-bake treat.
Ingredients
Ingredients
- 2/3 cup all-purpose flour
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon milk
- 1 teaspoon vanilla bean paste
- 1/2 tablespoon red food coloring
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Spread the flour in an even layer on a baking sheet.
- Bake the flour for 5 minutes, stirring once, until it reaches 165°F. Let the flour cool completely.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until smooth and slightly fluffy.
- Add the milk, vanilla bean paste, and red food coloring to the bowl and mix until fully combined and evenly colored.
- Add the cooled flour, cocoa powder, and salt to the wet ingredients and mix just until no streaks of dry ingredients remain.
- Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Serve immediately in bowls or chill for 10–15 minutes for a firmer texture before serving.
Notes
- Make sure the flour cools completely after heat-treating so it does not melt the butter and affect the texture.
- Store leftover red velvet edible cookie dough in an airtight container in the refrigerator for up to 4 days.
- Store leftover red velvet edible cookie dough in an airtight container in the refrigerator for up to 4 days.