Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups light brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (see tips for edible flour options)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons red velvet cake mix (optional for extra richness)
- 1-2 tablespoons milk or plant-based milk (adjust for desired consistency)
- 1 cup white chocolate chips or chunks
- Red food coloring (as needed, for vibrant color)
Instructions
- In a large mixing bowl, combine the softened unsalted butter and light brown sugar. Beat until the mixture is light and fluffy using a stand mixer or hand mixer.
- Stir in vanilla extract and a few drops of red food coloring. Mix until the color is evenly distributed, creating a vibrant red hue.
- Gradually add the all-purpose flour, unsweetened cocoa powder, and optional cake mix. Sift the dry ingredients before mixing to prevent lumps. Mix well until fully combined.
- Slowly add milk, one tablespoon at a time, until the dough reaches a creamy, scoopable consistency. Fold in white chocolate chips or chunks if desired.
- Store in an airtight container in the refrigerator for up to 3 days or freeze portions for longer storage. Serve chilled and garnish with extra white chocolate chips or sprinkles for a festive presentation.
Notes
- For gluten-free variations, replace all-purpose flour with a gluten-free flour blend and ensure chips are gluten-free.
- Use vegan butter, plant-based milk, and dairy-free white chocolate chips to make it suitable for vegans.
- This recipe takes about 15-20 minutes to prepare.
- Can be baked into cookies at 350°F (175°C) for 10-12 minutes for a different treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (about 2 tablespoons)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg