Description
Enjoy this Edible Red Velvet Cookie Dough recipe, a safe and delicious treat perfect for satisfying your sweet cravings without baking. Made with classic red velvet flavors, cocoa, and optional chocolate chips and nuts, this no-bake cookie dough is versatile and easy to prepare, perfect for snacking, dessert toppings, or creative party treats.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Optional Add-ins
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly blended.
- Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Wet Ingredients: Mix milk, vanilla extract, and red food coloring into the butter and sugar mixture until well combined and smooth.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients in three parts, mixing well after each addition to ensure a smooth dough without lumps.
- Fold in Optional Ingredients: If using, gently fold in the chocolate chips and chopped nuts until they are evenly distributed throughout the dough.
- Cover and Chill: Cover the mixing bowl with plastic wrap or transfer the dough into an airtight container, then refrigerate the dough for at least 30 minutes to allow flavors to meld and dough to firm up.
- Portion the Dough: After chilling, scoop out the dough into small balls about 1 to 2 tablespoons each. You can enjoy them as is or roll them in granulated sugar for added texture.
- Serve Creatively: For a fancy presentation, serve cookie dough balls in a bowl alongside vanilla ice cream and drizzle with chocolate syrup or cream cheese frosting.
- Use as Toppings or Fillings: Incorporate the edible cookie dough as a filling for cupcakes, a topping for brownies, or as an interactive cookie dough bar for parties with a variety of toppings like sprinkles and crushed cookies.
- Store Leftovers Properly: Transfer any leftover cookie dough into an airtight container, pressing down gently to remove air pockets, then refrigerate to maintain freshness for future enjoyment.
Notes
- This recipe uses heat-treated flour or consider heat-treating your flour at home to ensure it is safe to eat raw.
- Milk can be substituted with any plant-based milk for a dairy-free option but may alter the texture slightly.
- For a firmer dough, refrigerate longer than 30 minutes.
- If you prefer a sweeter dough, increase the granulated sugar by 2 tablespoons.
- Red food coloring can be adjusted or omitted to modify the color.
- Store the cookie dough in the refrigerator and consume within one week, or freeze for longer storage.
