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- Want cookie dough you can safely enjoy? Check out these no-bake red velvet cookie dough bites! They pack that deep red velvet taste with sweet white chocolate chunks, and there's nothing raw in sight. You can munch on this dough without worrying because I played around with the recipe until it matches the taste of traditional cookie dough while staying totally safe!
What Makes These Special
- They're ready in minutes without turning on your oven! The mix tastes exactly like red velvet cookies but you can scoop it right from the mixing bowl. They're great for Valentine's gifts, Christmas parties, or whenever you need something sweet. And you can toss in whatever extras you fancy - white chocolate bits, crunchy nuts, colorful sprinkles - get creative!
Gather Your Supplies
- Quality Butter: Salted or unsalted works fine.
- Dual Sugars: White and brown for balanced flavor.
- Fresh Milk: Consider buttermilk for extra richness!
- Treated Flour: Can't skip this for food safety.
- Dutch Cocoa: Gives that true velvety flavor.
- Red Coloring: Liquid or gel options work great.
- White Chocolate Bits: Or swap in your preferred add-ins.
Creating Your Safe Treat
- Making Flour Safe First
- Take your flour and spread it evenly across a baking sheet. Stick it in a preheated 350°F oven for 5 minutes. Don't have an oven? Just zap it in your microwave for 30 seconds at a time, giving it a stir between rounds until it reaches 165°F - usually takes about 90 seconds. Let it cool down completely or your butter will melt when mixing!
- Start Your Mixture
- While your flour cools down, grab your mixer. Combine butter and both sugars until they look light and airy - it'll take roughly 3 minutes. This step counts! Then pour in milk and vanilla, mixing until everything looks smooth.
- Add That Famous Color
- Now comes the fun part! Stir in your cooled treated flour and cocoa. Add a bit of red coloring, then more gradually until you see that classic red velvet shade. I often go drop by drop to get it just right. Keep mixing until everything blends perfectly with no dry spots.
- Customize Your Creation
- This is where you make it yours! Gently fold in white chocolate bits. Want more stuff? Try adding crushed cookies, nuts, or colorful sprinkles - whatever makes you happy. Just fold everything in gently so you don't squash your mix-ins.
- Final Adjustments
- Give it a little taste and maybe add a tiny bit more salt if needed. If it seems too stiff, add small splashes of milk until you get the texture you want. Some folks like it firmer for shaping, others prefer it softer for scooping.
- Ready To Enjoy
- Now you've got choices! Scoop it into cups, shape it into little balls, or sandwich it between graham crackers. I love using silicon molds for fancy shapes. Just keep your hands cool while you work or things can get sticky fast!
Tips For Success
- Always treat your flour or it won't be safe to eat! Make sure your butter isn't cold before mixing. Add your food coloring bit by bit for the perfect shade. When the dough feels too stiff, just add tiny bits of milk until it feels right.
Storage Tips
- Put your dough in something airtight and it'll last a week in your fridge. Take it out a few minutes before eating so it's not too hard. Want to save it longer? It freezes great for up to three months - just move it to the fridge overnight when you want some.
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Tasty Serving Ideas
- Shape tiny balls for homemade truffles and cover them in melted chocolate! Chop some up and stir into vanilla ice cream for an amazing dessert. Push it into small muffin tins and top with melted chocolate for fancy treats. You can try so many things - just don't try to bake it as this formula isn't made for cooking.
Frequently Asked Questions
- → What’s the point of heating flour?
It zaps bacteria, so it's okay to eat raw.
- → What temp is good for safety?
Hit 165°F, and you're good to go.
- → Can I leave out food dye?
Sure, just won't be red.
- → How do I store leftovers?
Pop it in the fridge for up to a week.
- → Can I stash this in the freezer?
Yep, it'll stay good for 3 months there.