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Cookie Dough Frosting is like cookie dough but softer and safe to eat raw, making it the perfect topping for cupcakes, brownies, or cake. If you love chocolate chip cookies, this frosting is going to be your favorite!
Cookie dough fans will go nuts for this chocolate chip cookie dough frosting! I’m pretty proud of these because anytime I combine two desserts into one, it makes me so happy! A rich buttercream gets a safe-to-eat cookie dough makeover! It’s easy to make and is the perfect topping for cupcakes. This frosting is a more spreadable version of my chocolate chip cookie recipe.
The key to making a cookie dough into a frosting is to make it safe to eat raw (by omitting the eggs and heat-treating the flour) and adding enough liquid to make it spreadable. This recipe does all of that!
How to Make Cookie Dough Frosting
- Butter: You’ll need melted unsalted butter
- Sugar: Both brown sugar and granulated sugar, just like in my cookie recipe
- Salt: To cut some of the sweetness
- Vanilla Extract: For flavor – be sure to buy PURE vanilla extract.
- All-Purpose Flour: We’re making cookie dough, after all! Use heat treated flour to be safe.
- Milk: To thin the frosting so it’s spreadable. You can use any kind of milk (nonfat, whole, 2%, or nondairy milk, even cream or half and half). The less fat = less milk you’ll need to add.
- Chocolate Chips: To make chocolate chip cookie dough frosting or you can add sprinkles or other mix-ins.
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Expert Tips
- I love to use mini chocolate chips in the frosting.
- To heat treat your flour, simply bake it on a cookie sheet at 350°F for 5 minutes. Allow to cool before making frosting.
- The more fat content the milk you use the more you’ll need for a spreadable consistency.
Cookie Dough Frosting Recipe
Video
Ingredients
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (124g) all-purpose flour (baked if desired)
- 1-3 tablespoons (5-15ml) milk, (regular, nonfat, or nondairy are all fine)
- 1 cup (170g) chocolate chips
Instructions
- Stir butter with brown sugar and granulated sugar. Mix in salt, vanilla extract, and 1 tablespoon milk and stir until smooth.
- Add flour and mix until smooth. If frosting is too thick, add additional milk to thin (you want it spreadable but not runny). Stir in chocolate chips.
- Frost cupcakes or cake as desired.
- Store in refrigerator for up to 3 days. Freeze frosting for up to 2 months.
Notes
- I love using mini chocolate chips in this too!
- Add nuts or sprinkles if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make cookie dough frosting
- Because the butter is melted, you can mix this frosting with a spoon (no mixer needed unless you want to).
- Add the flour and more milk as needed for the desired consistency.
- Stir in the chocolate chips.
