Cookie dough fans rejoice! This quick and easy cookie dough frosting is the most delicious way to add cookie dough to your brownies, cupcakes, ice cream, and more!
It’s no secret that I am in love with all things cookie dough, and that goes for frosting, too! chocolate chip cookie dough frosting is definitely one of my favorites! I will go for anything that has cookie dough frosting on it. It is one frosting recipe you don’t want to scrape off your cupcake!
Ingredients you’ll need
- Butter – The staple for every frosting recipe. It adds creaminess, flavor, and is what makes frosting so good.
- Brown sugar – Brown sugar helps to give the frosting an unmistakable cookie flavor.
- All-purpose flour – The flour serves to thicken the frosting, and give it that cookie dough feeling. Don’t skip out on it!
- Salt – You need salt to keep the frosting from being too sweet. It also helps all the other flavors pop and become more delicious.
- Vanilla – Good vanilla (not to sound like our beloved Ina), makes everything taste so much better. Don’t skip it because you will definitely notice it’s missing in the frosting otherwise.
- Cream – This helps to give the frosting a deliciously smooth texture that makes it so good.
- Mini chocolate chips – You can’t have cookie dough frosting without chocolate chips. Mini chocolate chips are the best here! You can also try chopped chocolate.
Heat treating raw flour
Since we are adding flour to an unbaked treat, we need to heat-treat the flour. Believe it or not, there are risks to eating raw flour. It basically goes from milk to bag to stores, so anything that was in the field could be in the bag.
I recommend heating your flour in the microwave for a couple of minutes, then leaving it to cool completely before using it. I like to spread mine out into a thin layer and place it in the freezer to cool it quickly.
Tips for making chocolate chip cookie dough frosting
- Room temperature ingredients – They mix more easily, and incorporate all the ingredients into a smooth, creamy frosting.
- Go slow – I recommend adding cream one tablespoon at a time until you get the constiency you want. If you want something spreadable, you will want more cream, whereas if you wanted to try to pipe the frosting, use less cream.
- Let it sit – I prefer to leave the frosting for a couple of hours before I use it for the best flavor. It allows the flour to hydrate which not only gives you a better texture, but it will also give it plenty of time for the flavors to harmonize. Don’t worry though, it is still delicious even if you can’t wait!
You can leave the frosting overnight at room temperature. I prefer to store it in the refrigerator. Keep it in an airtight container and it should keep in the refrigerator for up to a week. You can also freeze the frosting, and it will last up to a month.
Recipes you may like
You need to try my edible chocolate chip cookie dough, my edible sugar cookie dough, edible cake batter cookie dough, and my edible brownie batter. You should definitely also try my cookie dough cheesecake. This recipe was specifically made to pair with my cookie dough brownies. Don’t forget to check out my cookie dough eBook, either!
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup all-purpose flour
- 4 - 5 tablespoons milk
- 3/4 cup mini chocolate chips (or to taste)
- Cream the butter and sugar together until light and fluffy.
- Add in the vanilla and salt, then beat well.
- Pour in the flour and mix until just combined.
- Beat in the milk, add in more one tablespoon at a time, as needed.
- Stir in the chocolate chips.
- If the frosting is too stiff, you can add more milk as needed.
- If the frosting is too thin, you can thicken it by placing it in the refrigerator for 30-minute increments.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 40mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 1g