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Red Velvet Edible Cookie Dough

Red velvet edible cookie dough made with heat-treated flour so it’s safe to eat, plus a vibrant crimson color and white chocolate chips throughout. Cream cheese cookie dough is stirred into a soft, scoopable texture, then chilled for a spoon-ready dessert.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Heat-treated flour
  • 2 cup all-purpose flour Heat-treat by baking at 350°F for 5 minutes; cool completely.
Cookie dough base
  • 1 stick butter Soften before mixing.
  • 4 oz cream cheese Soften before mixing.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar Packed.
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp red food coloring
  • 0.25 tsp salt
Mix-ins
  • 1 cup white chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Heat-treat the flour
  1. Spread the all-purpose flour on a sheet pan in an even layer, then bake at 350°F for 5 minutes to heat-treat. Let it cool completely before using.
Make the red velvet dough
  1. In a stand mixer, beat the butter, cream cheese, granulated sugar, and packed brown sugar until light and fluffy. Stop and scrape the sides as needed.
  2. Mix in the whole milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt until evenly combined and a vivid red color forms. The mixture should look smooth and consistent.
  3. Add the heat-treated all-purpose flour and mix until a soft dough forms. Stop mixing once no dry flour remains.
  4. Fold in the white chocolate chips until evenly distributed. You should see chips throughout the dough.
Chill and serve
  1. Refrigerate the cookie dough for 30 minutes before serving to firm it for scooping. Serve in bowls or cones right after chilling.
  2. Store the red velvet edible cookie dough refrigerated up to 5 days. Keep it covered to prevent drying out.

Notes

Pro tip: fully cool the heat-treated flour before mixing—warm flour can make the dough seize or lose its creamy texture. Refrigerate in an airtight container up to 5 days; freezing isn’t recommended for best texture. For a dairy-free swap, use lactose-free butter and cream cheese alternatives that cream well (choose ones intended for baking/creaming).