I adore this edible red velvet cookie dough—it’s a no-bake, egg-free treat bursting with classic red velvet flavor and creamy white chocolate chips. Silky, safe, and utterly irresistible.

Edible Red Velvet Cookie Dough

Why You’ll Love This Recipe

I’ve always craved red velvet treats, but I don’t always want to bake. This recipe lets me enjoy that signature cocoa and vanilla taste in a scoopable form—no oven needed. Plus, it’s heat‑treated and eggless, so I can indulge straight from the bowl anytime. It’s perfect for Valentine’s Day, late-night snacking, or freezing for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Brown sugar
Milk (or buttermilk for extra tang)
Vanilla extract
Heat‑treated all‑purpose flour
Unsweetened cocoa powder
Red food coloring (gel or liquid)
Mini white chocolate chips (or dark/semisweet for swaps)

directions

Heat‑treat the flour. Bake at 350 °F for ~5 minutes or microwave to 165 °F, then cool.
In a bowl, cream together butter with granulated and brown sugars until light and fluffy.
Stir in milk, vanilla, and red food coloring until the color is a rich red.
Add cocoa powder, salt, then fold in the cooled, heat-treated flour until no dry streaks remain.
Gently fold in mini white chocolate chips.
Serve immediately or chill for firmer texture.

Servings and timing

Serves: about 4–6 when scooped into snack‑size portions
Prep time: ~10 minutes
Total time: ~10 minutes

Variations

Chocolate overload: Swap white chips for dark or milk chocolate.
Sweet crunch: Fold in crushed Oreos or red velvet cake crumbs.
Diet‑friendly: Use gluten‑free flour, vegan butter, and dairy‑free chips for GF/vegan versions.
Cookie dough bites: Roll into balls and coat in sprinkles, nuts, or more cocoa.

storage/reheating

To store: Refrigerate in an airtight container for up to 1 week.
To freeze: Scoop dough into balls, freeze in a sealed container up to 3 months. Thaw in the fridge or at room temperature before serving.

FAQs

Is it safe to eat raw?

Yes—no raw eggs or uncooked flour here. I always heat‑treat the flour and skip eggs, making it completely safe.

Can I bake this cookie dough?

No—it’s meant to be edible dough. It lacks leavening, so it won’t bake up like cookies.

What if dough is too dry?

I add a splash of milk until it feels soft and scoopable.

How can I make it vegan?

I use vegan butter, dairy-free milk, and vegan white chips (or dark chocolate). Plenty of readers love it that way.

Can I portion it ahead?

Yes! I love freezing small balls to grab anytime without thawing a whole batch.

Conclusion

This edible red velvet cookie dough is now my go‑to sweet treat—it delivers all the indulgence of red velvet in a spoonable, easy format. It’s quick, safe, endlessly adaptable, and always vanishes fast whenever I make a batch. I’ll be keeping this in my dessert lineup—and biting in anytime I crave a little decadence.