Description
This Irresistible Edible Red Velvet Cookie Dough is a safe-to-eat treat made without raw eggs and heat-treated flour. It combines classic red velvet flavors with creamy, rich textures and mini chocolate chips, making it a perfect indulgence for anyone craving cookie dough without baking cookies.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (or vegan butter for dairy-free)
- 1 cup Granulated Sugar (or coconut sugar for lower glycemic index)
- 1/2 cup Brown Sugar (or dark brown sugar for more flavor)
- 2 tbsp Milk (or non-dairy milk)
- 1 tsp Vanilla Extract (or vanilla bean paste for richer taste)
- 2 tbsp Red Food Coloring (or omit for classic chocolate flavor)
Dry Ingredients
- 2 cups All-Purpose Flour (or gluten-free flour blend)
- 1/4 cup Unsweetened Cocoa Powder (or Dutch-processed cocoa)
- 1/2 tsp Salt
Add-ins
- 1 cup Mini Chocolate Chips (or dark chocolate chips)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for heat-treating the flour.
- Heat-Treat Flour: Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes or until the flour reaches 165°F (74°C) to eliminate any harmful bacteria. Let the flour cool completely before using.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which helps create a light texture for the cookie dough.
- Add Liquids: Add the milk, vanilla extract, and red food coloring to the creamed mixture. Stir until well combined and the color is even.
- Combine Dry Ingredients: Gradually add the cooled heat-treated flour, cocoa powder, and salt to the wet ingredients. Stir gently until the dough becomes smooth and creamy, ensuring all ingredients are fully incorporated.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the dough to distribute them evenly without breaking them.
- Serve and Enjoy: Scoop the edible red velvet cookie dough into bowls and enjoy immediately or store in the refrigerator for later indulgence.
Notes
- Heat-treating the flour is crucial for safety since this cookie dough is meant to be eaten raw.
- You can substitute vegan butter and non-dairy milk to make this recipe dairy-free and vegan friendly.
- For a lower glycemic index option, replace granulated sugar with coconut sugar.
- To make this gluten-free, use a gluten-free flour blend in place of all-purpose flour.
- Omitting the red food coloring will turn the dough into a classic chocolate-flavored cookie dough.
- Store leftover dough in an airtight container in the refrigerator for up to one week.
