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This delicious red velvet edible dough is perfect when you’re in the mood for that tangy sweet taste but don’t want to turn on the oven. Each bite is soft and creamy with little bits of chocolate thanks to all those tiny chocolate chips. I whip up a batch whenever red velvet cravings hit but I’m not up for actually baking cookies. You can eat it straight up with a spoon or pile it on top of your next ice cream sundae.
I first made this for a movie night birthday and honestly it was gone before the opening credits. Now whenever my group wants a quick treat they ask me how to make it.
Dreamy Ingredients
- Mini chocolate chips: toss in these little guys for tiny pops of chocolate flavor all through the dough
- Salt: just a pinch helps each taste really pop
- Unsweetened cocoa powder: gives you that real red velvet vibe with a chocolaty edge. Dutch cocoa will give you deeper color
- All purpose flour: makes up the base. Make sure to heat treat it then let it get cool first so you’re good to go
- Red food coloring: for that perfect red color. Gel or liquid both work but the gel is super bright
- Vanilla extract: classic cookie dough goodness. Grab legit vanilla if possible
- Milk: keeps it moist and helps it all come together. Whole milk is my fave for a creamy texture
- Brown sugar: brings a little caramel kick keeps things extra soft
- Granulated sugar: delivers sweetness and that smooth feel
- Unsalted butter: makes everything rich and silky. Good butter gives you the best flavor
Simple Steps
- Dive In and Scoop:
- Grab a spoon and enjoy right away or dish it up in bowls. You can use it to top ice cream or brownies for something extra
- Stir in Choc Chips:
- Fold those mini chocolate chips in last. Don’t overdo it so your dough stays fluffy
- Dry Mix In:
- Add the cooled flour with the salt and cocoa powder. Mix until the dough looks nice and smooth with no dry spots
- Add Color and Milk:
- Pour in the red coloring plus milk and vanilla. Stir everything until it’s evenly pinkish and creamy
- Butter And Sugar Together:
- In a big bowl mix up the softened butter with regular and brown sugars. Keep beating till it gets soft light and fluffy
- Heat Tame The Flour:
- Spread flour on a baking sheet then bake around three fiifty Fahrenheit for five minutes. Give it a few stirs and check it hits one sixty five on your food thermometer. Once it’s cooled down you’re all set. Doing this means you can snack safely
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What To Know
The best thing here for me is how the chocolate and cocoa do their thing to nail that red velvet taste. My niece and I made it on a stormy day once and we kept sneaking extra chocolate chips. It’s kind of legendary in our family now.
Storing Made Easy
Store any leftover dough in a sealed container in the fridge and it’ll be good for five days. If you want to tuck some away just freeze spoonfuls until solid and keep for up to two months. When ready to eat just let them sit out a few minutes so they’re soft and creamy again
Swaps That Work
No brown sugar Just use all white sugar and splash in some molasses or maple syrup if you want extra flavor. You can trade mini chips for chopped chocolate chunks or even white chips if that’s more your style
Ways To Serve
Spoon it up with extra chips or crumbled cookies thrown on top for crunch. Or make sundae layers with whipped cream and ice cream for something special. It’s always a hit for parties movie hangouts or anytime you want a sweet fix but don’t feel like baking
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Background and Traditions
Red velvet has been a classic favorite in American baking scenes for years especially across the South since way back in the 1900s. Back then the reddish color actually came from old-school cocoa mixes and acidic stuff but today it’s usually thanks to food coloring. The eat-straight-from-the-bowl dough is a modern upgrade perfect for both adults and kids who remember sneaking a bite or two growing up
Common Recipe Questions
- → What’s the best way to heat treat my flour?
Toss your flour on a baking sheet and pop it in a 350°F oven. Stir here and there for about 5 minutes, until it hits 165°F. Cool it down before using.
- → Is there something else I can use instead of red food dye?
Totally! Skip the dye for a natural look or sprinkle in some beet powder for that pretty red hue.
- → How do I keep the dough fresh?
Pop leftovers in a sealed container in the fridge. They’ll be good for five days. Let it sit out for a bit to soften before eating.
- → Can I put red velvet dough in the freezer?
You bet. Break it up into chunks, seal tight in containers or freezer bags, and freeze for a couple of months. Let it thaw in the fridge first.
- → Can I actually bake this dough?
Nah, this dough’s only meant for snacking as is. If you want cookies, use a regular baked dough mix instead.
- → Got any fun ways to serve this up?
Scoop it into a bowl, smear it on ice cream, or blend into shakes. Stir in some candy if you're feeling wild.