Cookie Dough Frosting Recipe

Introduction

Cookie Dough Frosting is a deliciously rich and creamy treat that combines the flavors of classic cookie dough with a smooth, spreadable frosting. Perfect for cakes, cupcakes, or as a sweet dip, this frosting brings a fun twist to any dessert.

Ingredients

• 1 cup softened butter (2 sticks), salted or unsalted
• ½ cup packed brown sugar
• 2 cups powdered sugar
• ⅔ cup all-purpose flour (baked and cooled)
• ½ tsp salt
• 2 tbsp milk or cream
• 1 tsp vanilla extract
• 1 cup mini chocolate chips

Instructions

1. Step 1: Bake the flour by spreading it on a baking sheet and heating at 350℉ for 3-5 minutes or microwave for 1 minute, stirring every 15 seconds. Let it cool completely before using to ensure safety and prevent melting the butter.
2. Step 2: Using a standing mixer or hand mixer with the paddle attachment, cream the softened butter, salt, and brown sugar on medium-high speed for 2-3 minutes until the mixture is very light and fluffy.
3. Step 3: Turn off the mixer and add the powdered sugar. Mix on low speed until incorporated, then increase to medium speed and mix for another minute.
4. Step 4: Add the cooled baked flour and mix on low speed until just combined. Then increase to medium speed and mix for an additional minute.
5. Step 5: Pour in the milk or cream and vanilla extract. Mix on medium-low until fully combined, then increase to medium speed and whip for another minute until light and fluffy.
6. Step 6: Gently fold in the mini chocolate chips using a spatula to evenly distribute without deflating the frosting.

Tips & Variations

• For a richer flavor, use heavy cream instead of milk.
• If you prefer a nutty twist, add chopped toasted pecans or walnuts along with the chocolate chips.
• Make sure the flour is completely cooled before mixing to avoid melting the butter and creating a greasy texture.
• Use salted butter if you want a slightly more balanced sweetness; adjust added salt accordingly.

Storage

Store the frosting in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and rewhip briefly to restore its creamy texture. This frosting can also be frozen for up to three months; thaw overnight in the refrigerator before use and whip again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw flour in frosting?

Raw flour can contain harmful bacteria, so it’s important to bake or heat it before using it in no-bake recipes like this frosting. Baking or microwaving the flour as directed kills any bacteria, making it safe to eat.

Can I use regular chocolate chips instead of mini ones?

Yes, regular-sized chocolate chips can be used, but mini chocolate chips spread more evenly throughout the frosting, giving a better texture and bite in every spoonful.

Cookie Dough Frosting Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This cookie dough frosting is a luscious, safe-to-eat frosting that tastes just like classic cookie dough but without the risk of raw flour or eggs. Made with baked flour, butter, brown sugar, powdered sugar, and mini chocolate chips, this frosting is creamy, fluffy, and perfect for spreading on cakes, cupcakes, or even for dipping.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Approximately 3 cups of frosting, enough to frost 12 cupcakes or one 9-inch cake 1x
• Category: Frosting
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Frosting Ingredients

• 1 cup softened butter (2 sticks) (salted or unsalted, see notes)
• ½ cup packed brown sugar
• 2 cups powdered sugar
• ⅔ cup all-purpose flour (baked and cooled)
• ½ tsp salt
• 2 tbsp milk or cream
• 1 tsp vanilla extract
• 1 cup mini chocolate chips

Instructions

1. Prepare Flour: Bake the flour at 350℉ for 3-5 minutes or microwave for 1 minute, stirring every 15 seconds. This step kills any harmful bacteria in the flour. Allow the flour to cool completely before using to prevent melting the butter in the frosting.
2. Cream Butter and Sugar: Using a stand mixer or handheld mixer with a paddle attachment, beat the softened butter, salt, and brown sugar together on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
3. Add Powdered Sugar: Turn off the mixer, then add powdered sugar. Mix on low speed until just combined. Increase speed to medium and mix for another minute to fully incorporate the sugar.
4. Incorporate Flour: Add the baked and cooled flour to the mixture. Mix on low speed until incorporated, then increase to medium speed and mix for another minute ensuring it is fully blended.
5. Add Milk and Vanilla: Pour in the milk or cream and vanilla extract. Mix on medium-low speed until combined, then increase speed to medium and beat for another minute until the frosting is light and fluffy.
6. Fold in Chocolate Chips: Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the frosting.

Notes

• Baking or microwaving flour is essential for safety to eliminate bacteria.
• Use softened butter for easier mixing and better texture.
• You can use salted or unsalted butter depending on your taste preference; adjust salt accordingly.
• Milk or cream can be substituted with any dairy or nondairy milk to adjust consistency.
• This frosting is best used immediately or chilled slightly to firm before frosting cakes or cupcakes.
• Store leftovers in an airtight container in the refrigerator and bring to room temperature before re-whipping.

Keywords: cookie dough frosting, safe edible cookie dough, chocolate chip frosting, easy frosting recipe, no egg frosting