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Red Velvet Edible Cookie Dough

Red velvet edible cookie dough with a vibrant crimson color and white chocolate chips, made by heat-treating flour so it’s safe to eat. Cream cheese cookie dough stays thick and spoonable, then chills for scoopable 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry mix base
  • 2 cup all-purpose flour Heat-treat by baking at 350°F for 5 minutes, then cool completely.
  • 1 tbsp unsweetened cocoa powder
  • 0.25 tsp salt
Cream cheese dough
  • 1 stick butter Softened.
  • 4 oz cream cheese Softened.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar Packed.
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring
Add-ins
  • 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. The flour will look slightly set and fragrant, then let it cool completely before using.
Make the red velvet cream cheese dough
  1. Beat the softened butter, softened cream cheese, granulated sugar, and packed brown sugar until light and fluffy. Scrape the bowl as needed so the mixture turns smooth and airy.
  2. Mix in the whole milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt until evenly combined and vibrant red. The color should be uniform with no streaks.
  3. Stir in the heat-treated flour until a soft dough forms. Stop when it comes together, avoiding overmixing for a tender texture.
  4. Fold in the white chocolate chips. Distribute them evenly so every scoop has bright pops of white.
Chill, scoop, and serve
  1. Refrigerate the dough for 30 minutes before serving. It will firm up just enough to scoop cleanly.
  2. Scoop the dough into bowls or cones to serve. Store refrigerated for up to 5 days.

Notes

Pro tip: the flour must cool completely before mixing, or the dough can turn grainy. Store covered in the refrigerator up to 5 days; freeze is not recommended because the texture can change after thawing. Dietary swap: for a no-dairy option, use a 1:1 vegan butter and vegan cream cheese substitute (texture may vary slightly).