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Red Velvet Edible Cookie Dough

Red velvet edible cookie dough with heat-treated flour for a no-bake, spoonable texture and vivid crimson color. Cream cheese cookie dough is mixed with white chocolate chips, chilled until scoopable, and served straight from a bowl or cone.
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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
  

Heat-treated flour
  • 2 cup all-purpose flour Bake at 350°F for 5 minutes, then cool completely before mixing.
Cream cheese base
  • 0.5 cup 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 and bake at 350°F for 5 minutes, until it smells toasted. Move to a rack and cool completely so the dough doesn’t melt or turn grainy.
Mix the cookie dough base
  1. Beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, using a stand mixer for 1–2 minutes. Scrape the sides as needed for an even, creamy texture.
  2. Mix in the whole milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt until the mixture is evenly combined and a vivid red. Pause to scrape the bowl so the color stays consistent.
Form the edible dough
  1. Stir in the heat-treated flour until a soft dough forms, with no dry pockets remaining. The dough should be thick but still scoopable.
  2. Fold in the white chocolate chips so they’re evenly distributed throughout the red dough. Stop mixing as soon as the chips are incorporated.
Chill and serve
  1. Refrigerate for 30 minutes before serving so the dough firms up for scooping. For serving, scoop into bowls or cones and top with powdered sugar if desired.
  2. Store covered in the refrigerator up to 5 days. Chill again if it softens, and serve cold for best texture.

Notes

Pro tip: cooling the heat-treated flour completely prevents lumps and helps the dough stay creamy. Refrigerate in an airtight container up to 5 days; freeze is not recommended because the texture can turn grainy after thawing. For a no-dairy swap, use plant-based butter and cream cheese substitutes in equal amounts.