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Red Velvet Edible Cookie Dough

Red velvet edible cookie dough with heat-treated flour for safe-to-eat no-egg cookie dough. Cream cheese cookie dough is mixed until vivid crimson and studded with white chocolate chips, then chilled so it scoops cleanly.
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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
  

Flour (heat-treated)
  • 2 cup all-purpose flour Heat-treat by baking at 350°F for 5 minutes, then cool completely before using.
Cream cheese dough
  • 0.5 cup butter Soften to room temperature.
  • 4 oz cream cheese Soften to room temperature.
  • 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. Visual cue: the flour should smell toasted but not brown, and it should look dry and lightly warmed.
  2. Cool the heat-treated flour completely before mixing. Visual cue: it should return to room temperature with no warmth when you touch the container.
Make the Red Velvet Cream Cheese Dough
  1. Beat the butter, cream cheese, and granulated sugar with the brown sugar until light and fluffy. Visual cue: the mixture should look paler and airy with smooth texture.
  2. Mix in the whole milk, vanilla extract, cocoa powder, red food coloring, and salt until evenly combined and vibrant red. Visual cue: the color should be uniform crimson with no streaks.
  3. Stir in the heat-treated all-purpose flour until a soft dough forms. Visual cue: the mixture should come together and hold shape when pressed, not be wet or runny.
  4. Fold in the white chocolate chips until evenly distributed. Visual cue: chips should be visible throughout the dough.
Chill and Serve
  1. Refrigerate the dough for 30 minutes before serving. Visual cue: it should firm slightly so it scoops cleanly.
  2. Scoop the red velvet edible cookie dough into bowls or cones to serve. Visual cue: the scoops should keep their shape with visible white chocolate chips.
  3. Store leftovers refrigerated up to 5 days. Visual cue: keep covered to prevent drying.

Notes

Pro tip: only use flour that has cooled completely—warm flour can melt the dough and make it greasy. Refrigerate in an airtight container up to 5 days; freezing is not recommended for the best texture. For a dietary swap, use dairy-free cream cheese and dairy-free butter to keep it no-egg and scoopable while adjusting flavor slightly.