Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups packed red velvet cake mix
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup milk (or as needed)
- ½ cup mini chocolate chips (optional)
- Red food coloring (a few drops for extra vibrancy)
- Pinch of salt
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar until creamy and smooth.
- Stir in the vanilla extract and add a few drops of red food coloring. Mix well until fully combined.
- Gradually add the red velvet cake mix into the mixture, ensuring even distribution and vibrant color.
- If the dough is too thick, add milk one tablespoon at a time until reaching desired consistency. Fold in mini chocolate chips if using.
- Once mixed, serve immediately by scooping into bowls or shaping into balls for fun treats. Optional: chill in refrigerator or freeze leftovers for later enjoying.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in portions wrapped in plastic wrap and place in a freezer-safe container. Thaw slightly before serving.
- This cookie dough is safe to eat raw due to heat-treated cake mix and absence of raw eggs.
- Enhance flavor with mix-ins like chopped nuts, sprinkles, or dried berries.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop or ball
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg