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Red Velvet Edible Cookie Dough

Red velvet edible cookie dough made with heat-treated all-purpose flour so it’s safe to eat without baking. Cream cheese cookie dough is mixed until fluffy, dyed vivid crimson, then folded with white chocolate chips for a spoonable texture.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour Heat-treated: bake at 350°F for 5 minutes; cool completely.
butter
  • 0.5 cup butter Softened to room temperature.
cream cheese
  • 4 oz cream cheese Softened.
granulated sugar
  • 0.75 cup granulated sugar
brown sugar
  • 0.25 cup brown sugar Packed.
whole milk
  • 3 tbsp whole milk
vanilla extract
  • 1 tsp vanilla extract
unsweetened cocoa powder
  • 1 tbsp unsweetened cocoa powder
red food coloring
  • 2 tbsp red food coloring
salt
  • 0.25 tsp salt
white chocolate chips
  • 1 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Heat-treat the flour
  1. Spread the all-purpose flour on a sheet pan and bake at 350°F for 5 minutes to heat-treat; spread in a thin, even layer so it heats quickly. Let it cool completely before using—no steaming should remain.
Make the red velvet dough
  1. Beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Stop once the mixture looks paler and aerated, with no visible sugar clumps.
  2. Mix in whole milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt until evenly combined and vibrant red. Scrape the bowl so the color is uniform, not streaky.
  3. Stir in the heat-treated all-purpose flour until a soft dough forms. It should hold together when pressed but still look spoonable.
  4. Fold in the white chocolate chips so they’re distributed throughout the vivid red dough. Stop folding as soon as the chips are evenly visible.
Chill, scoop, and store
  1. Refrigerate the dough for 30 minutes before serving to firm it slightly. You should be able to scoop cleanly, with chips still clearly visible.
  2. Scoop the red velvet edible cookie dough into bowls or cones and serve with a spoon. Store refrigerated up to 5 days for best texture.

Notes

Pro tip: cool the heat-treated flour completely before mixing, or the dough can turn grainy. Refrigerate covered up to 5 days; freeze is not recommended because the creamy texture can loosen after thawing. For an egg-free option, this recipe already uses no eggs—if you’d like a lower-sugar version, reduce both sugars by about 2–3 tbsp and expect a softer dough.