Best Edible Red Velvet Dough (Printer-Friendly)
No-bake red velvet dough with cocoa, butter, and chocolate chips, safe and simple for a sweet treat.
# What You’ll Need:
→ Dairy
01 -
1/4 cup unsalted butter, softened
02 -
1 tablespoon milk
→ Sugars
03 -
1/4 cup granulated sugar
04 -
1/4 cup brown sugar
→ Flour & Cocoa
05 -
2/3 cup all-purpose flour, heat-treated
06 -
1 tablespoon unsweetened cocoa powder
07 -
1/4 teaspoon salt
→ Flavorings & Add-ins
08 -
1 teaspoon vanilla extract
09 -
1/2 tablespoon red food coloring
10 -
1/3 cup mini semisweet chocolate chips
# Steps to Follow:
01 -
Preheat oven to 350°F. Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes, stirring occasionally. Ensure the flour reaches 165°F to eliminate harmful bacteria. Allow to cool completely before use. Store any excess in an airtight container.
02 -
In a large bowl, use an electric mixer to cream together softened butter, granulated sugar, and brown sugar until smooth and fully combined.
03 -
Add milk, vanilla extract, and red food coloring to the creamed mixture. Mix at low speed until fully incorporated.
04 -
Gradually mix in the heat-treated flour, cocoa powder, and salt until the flour mixture is no longer visible, forming a smooth dough.
05 -
Fold mini semisweet chocolate chips gently into the dough until evenly distributed.
06 -
Spoon the edible cookie dough into bowls or use as a topping for desserts and ice cream. Enjoy immediately or store refrigerated.
# Helpful Hints:
01 -
For safe consumption, always heat-treat flour by baking or microwaving before use to eliminate bacteria.
02 -
This dough can be refrigerated for up to 7 days in an airtight container. Bring to room temperature before serving for optimal texture.
03 -
Freeze leftover dough for up to 3 months; thaw overnight in the refrigerator before use.
04 -
For gluten-free variation, substitute with 1:1 gluten-free flour blend.
05 -
Milk can be replaced with buttermilk to enhance the authentic red velvet flavor.