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Red Velvet Edible Cookie Dough

Red velvet edible cookie dough that’s safe to eat, with heat-treated flour for a smooth, scoopable texture. Bold crimson color is mixed into a cream cheese cookie dough base and studded with white chocolate chips.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour, heat-treated
  • 2 cup all-purpose flour, heat-treated Heat-treat by baking at 350°F for 5 minutes, then cool completely.
Butter
  • 1 stick butter, softened
Cream cheese
  • 4 oz cream cheese, softened
Granulated and brown sugars
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed Amount is 1/4 cup packed brown sugar.
Milk and vanilla
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
Cocoa and red velvet flavor/color
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp red food coloring
  • 0.25 tsp salt
White chocolate chips
  • 1 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Heat-treat the flour
  1. Spread the flour on a sheet pan and bake at 350°F for 5 minutes to heat-treat, until it’s lightly dried. Let it cool completely so the dough doesn’t turn warm.
Make the red velvet cream cheese dough
  1. Beat the butter, cream cheese, and both sugars until light and fluffy, scraping the sides as needed for an even texture.
  2. Mix in the milk, vanilla, cocoa powder, red food coloring, and salt until evenly combined and vibrant red, with no streaks left.
  3. Stir in the heat-treated flour until a soft dough forms that holds together when pressed.
  4. Fold in the white chocolate chips so they’re distributed throughout the crimson dough.
Chill and serve
  1. Refrigerate the dough for 30 minutes before serving so it scoops cleanly into bowls or cones.
  2. Scoop into bowls or cones and serve, then store refrigerated for up to 5 days for best texture.

Notes

Pro tip: Use fully cooled, heat-treated flour—if it’s warm, the dough can loosen and lose that scoopable, cookie-dough feel. Refrigerate covered up to 5 days; freeze is not recommended because the dough texture can change. For a dairy-light swap, use cream cheese and butter alternatives designed to behave like dairy (texture varies by brand).