Cookie Dough Frosting (Printable)
Rich, creamy chocolate chip cookie dough frosting ready in 10 minutes. Perfect for cupcakes and cakes.
# What You Need:
→ Base
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/4 cup whole milk
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup mini chocolate chips
# How To Make It:
01 - Beat softened butter and brown sugar on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and smooth.
03 - Gradually add heat-treated flour and salt, mixing on low speed until just combined.
04 - Gently fold mini chocolate chips into the frosting using a spatula.
05 - Use immediately to frost cooled baked goods, or refrigerate for up to 3 days. If chilled, bring to room temperature and stir before using.
# Expert Suggestions:
01 -
- It tastes exactly like the forbidden cookie dough we all loved as kids but with zero raw egg worry
- The texture is incredibly creamy and spreads like a dream over anything you bake
02 -
- Never skip heat-treating your flour—raw flour can carry bacteria that make people sick, and it only takes five minutes in the oven
- This frosting is too soft for detailed piping work, but it's perfect for spreading or dolloping generously
03 -
- Always bring your butter to room temperature before starting—cold butter creates a lumpy, unappetizing texture
- Make a double batch because the first one never lasts long enough to actually frost anything