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red velvet Cookie Dough

red velvet Cookie Dough

Red Velvet Cookie Dough is the ultimate edible dessert for anyone who loves that classic red velvet flavor without needing to bake a thing. Smooth, rich, and made with hints of cocoa and vanilla, this dough has the unmistakable charm of red velvet cake—with the fun twist of being completely safe to eat raw. No eggs, no baking, just pure indulgence by the spoonful. Whether you're scooping it into cups, rolling it into truffles, or layering it into dessert jars, this cookie dough delivers flavor and texture that satisfy any sweet craving. It’s creamy, sweet, and slightly tangy, often thanks to a touch of cream cheese or yogurt, depending on your preference. Perfect for Valentine’s Day, parties, or just a cozy night in, Red Velvet Cookie Dough is a no-fuss dessert that feels decadent and fun
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Dessert
Calories: 290
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter softened
  • ¼ cup cream cheese softened
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp milk or as needed
  • 1 cup all-purpose flour heat-treated
  • Red food coloring gel preferred
  • ¼ tsp salt
  • ½ cup white chocolate chips or mini chocolate chips optional

Method
 

  1. To make the flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5–6 minutes. Let it cool completely before using.
  2. In a mixing bowl, beat together the softened butter, cream cheese, and sugar until smooth and creamy. Add in the vanilla extract and red food coloring until well blended.
  3. Stir in the cocoa powder and salt. Gradually add the cooled, heat-treated flour. If the dough is too thick, mix in a tablespoon of milk to adjust the consistency.
  4. Once the dough reaches a smooth, scoopable consistency, fold in the chocolate chips. Chill in the fridge for 10–15 minutes before serving, or enjoy right away.

Notes

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze for up to 2 months. Thaw in the fridge before eating.
Serving Tip: Let sit at room temperature for a few minutes for the best texture.