Cookie Dough Frosting Recipe
If you’re looking for a sweet treat that tastes just like you’re sneaking bites of raw dough right from the bowl, this Cookie Dough Frosting is your new dessert obsession. Rich, creamy, and dotted with mini chocolate chips in every spoonful, it’s the ultimate topping for cupcakes, cookies, or even cakes—basically any dessert that needs a little extra magic. The best part? This frosting is totally safe to eat raw and whips together in under ten minutes, so you don’t have to wait for a celebration to give it a whirl. Everyone who tries it will ask for the recipe, and you’ll delight in seeing their eyes light up at first taste!
Ingredients You’ll Need
There’s something special about the classic flavors in Cookie Dough Frosting, and you probably already have everything you need on hand! Each ingredient plays a vital part, from richness to sweetness, so don’t skip anything. Here’s what makes this frosting so irresistible:
- Unsalted butter (½ cup, softened): Gives the frosting its silky base and rich flavor—let it come to room temperature for easy mixing.
- Light brown sugar (½ cup, packed): Adds that classic cookie dough taste with a soft caramel note.
- Powdered sugar (1 cup): Provides sweetness and a cloud-like texture—don’t worry about grittiness!
- Milk (2 tablespoons): Loosens things up just enough, so the frosting spreads like a dream.
- Vanilla extract (½ teaspoon): Rounds out all the other flavors, giving that classic cookie dough aroma.
- Salt (¼ teaspoon): Little, but mighty—heightens each sweet note and balances the flavor.
- Heat-treated all-purpose flour (½ cup): This is the secret to that raw cookie dough texture, but make sure to heat-treat to keep it safe.
- Mini chocolate chips (⅓ cup): Brings pops of chocolate in every bite—mini chips mean they’re evenly distributed for max enjoyment.
How to Make Cookie Dough Frosting
Step 1: Cream the Butter and Brown Sugar
Start by grabbing a medium mixing bowl and your hand mixer or stand mixer. Beat the softened unsalted butter with the packed light brown sugar until the mixture is pale and creamy—this takes about 2 to 3 minutes. You want it to look fluffy and inviting, just like classic cookie dough. This step is where the cookie dough magic begins!
Step 2: Incorporate the Powdered Sugar
Next, add the powdered sugar to your creamy butter-brown sugar mixture. Beat on low speed at first, so you don’t get a sugary cloud, then increase speed until everything is well combined. The frosting will start to look lighter and even creamier, making it ever harder not to sneak a taste.
Step 3: Add the Milk, Vanilla, and Salt
Pour in the milk, drizzle in the vanilla extract, and sprinkle in the salt. Beat again until your frosting looks smooth and velvety. This is where the flavor gets balanced and the consistency becomes perfectly spreadable.
Step 4: Stir in the Heat-Treated Flour
Sift or sprinkle in your cooled, heat-treated flour and gently mix until everything is fully incorporated. The flour thickens the frosting and gives it that cookie dough bite. Make sure there are no dry pockets—just smooth, plush goodness.
Step 5: Fold in the Mini Chocolate Chips
Switch to a spatula and fold in the mini chocolate chips. Don’t mix too vigorously; you want those delightful chocolate bits to stay whole and dot the frosting beautifully. Now the Cookie Dough Frosting is ready for swirling, scooping, and sampling!
How to Serve Cookie Dough Frosting
Garnishes
Add a final flourish by topping your frosting with a sprinkle of extra mini chocolate chips, a dusting of cocoa powder, or even a few colorful sprinkles if you’re feeling playful. For a truly fun finish, press a tiny cookie or half a chocolate bar into the frosted treat.
Side Dishes
Cookie Dough Frosting pairs well with fresh strawberries, slices of banana, or even crisp apple wedges for dipping—perfect for dessert platters. You can also serve it alongside tarts, brownies, or as a sweet dip for pretzel sticks if you love a salty-sweet combo.
Creative Ways to Present
Don’t limit yourself to cupcakes and cakes! Try swirling Cookie Dough Frosting on sandwich cookies, piping it between graham crackers, or spooning mini scoops onto ice cream sundaes. For parties, pop a dollop onto a chocolate-dipped spoon or layer it inside dessert parfaits for an eye-catching twist.
Make Ahead and Storage
Storing Leftovers
Any extra Cookie Dough Frosting can be stored in an airtight container in your refrigerator for up to 5 days. When you’re ready to use it, just give it a quick stir—if it’s a bit firm, let it sit at room temperature for a few minutes to soften.
Freezing
Want to make a batch in advance? Cookie Dough Frosting freezes surprisingly well! Spoon it into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before using, and mix well to restore its dreamy texture.
Reheating
If the frosting is too stiff straight from the fridge or freezer, allow it to sit at room temperature until smooth and spreadable again. You can also beat in a few drops of milk if needed, but avoid microwaving, which can melt the chocolate chips and alter the consistency.
FAQs
Can I use regular chocolate chips instead of mini chips?
Mini chips are ideal for an even distribution in every bite, but you can use regular chocolate chips—just chop them into smaller pieces for best results.
Is it really safe to eat raw Cookie Dough Frosting?
Absolutely! Heat-treating the flour removes any risk, and there are no eggs in this recipe, so you can dig in without worry.
Can I make Cookie Dough Frosting dairy-free?
Yes! Use a dairy-free butter substitute and your favorite plant-based milk. Just note that the flavor and texture may vary slightly, but it will still be delicious.
Does this frosting work for piping?
Cookie Dough Frosting is thick and holds its shape well—you can pipe it onto cupcakes or cookies, but use a large tip as the chocolate chips can clog smaller ones.
What’s the best way to heat-treat flour for this recipe?
You can microwave the flour in a bowl for 1 minute or spread it on a baking sheet and bake at 350°F for 5 minutes. Let it cool before adding to the frosting to maintain the perfect texture.
Final Thoughts
You don’t need a special occasion to whip up this Cookie Dough Frosting—every day can be a celebration with a bowl of this dreamy, chocolate-studded delight. I hope you’ll give it a try and see just how easy it is to treat yourself and your loved ones to something truly unforgettable!
Print
Cookie Dough Frosting Recipe
- Total Time: 10 minutes
- Yield: About 1 ½ cups 1x
- Diet: Vegetarian
Description
Indulge in the irresistible taste of this Cookie Dough Frosting that’s safe to eat raw and perfect for all your sweet treats. Creamy, sweet, and studded with mini chocolate chips, it’s a delightful topping for cupcakes, cookies, or cakes.
Ingredients
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heat-treated all-purpose flour
- 1/3 cup mini chocolate chips
Instructions
- Beat Butter and Sugar: In a medium bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add Remaining Ingredients: Mix in the powdered sugar until combined. Add milk, vanilla extract, and salt, beating until smooth.
- Incorporate Flour and Chips: Stir in the heat-treated flour until fully mixed, then fold in the mini chocolate chips.
- Use or Chill: Use immediately to frost your favorite treats, or chill for a firmer texture.
Notes
- To heat-treat flour, microwave it for 1 minute or bake at 350°F for 5 minutes to kill any bacteria.
- Safe to eat raw and ideal for cookie dough enthusiasts!
- Prep Time: 10 minutes
- Cook Time: 0 minutes (plus optional flour treatment)
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 16g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
