Cookie Dough Frosting
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This chocolate chip cookie dough frosting combines safe-to-eat cookie dough with a creamy homemade buttercream base. Use this frosting for your favorite cakes, cupcakes, or brownies (or on top of cookie dough cookies), or even change up the base frosting to be cream cheese frosting or chocolate buttercream.
WHY YOU’LL LOVE THIS COOKIE DOUGH FROSTING RECIPE
Cookie dough lovers, I won’t have to tell you twice why you’ll enjoy this easy cookie dough frosting. But here’s the thing, this frosting is epic.
It’s not made to just have chocolate chip cookie dough flavor, it’s actually made with safe-to-eat cookie dough chunks right in the frosting. Not only that, but you can use the methods laid out in this post to turn any frosting into a cookie dough version.
And the best part? This recipe yields extra cookie dough that you can use as a garnish for your treats or tuck away in the refrigerator for snacking.
Side note, I love helping folks make perfect buttercream so much that I actually dedicated an entire cookbook to American buttercream recipes. It is one of my favorite resources for all of my very best tricks for making perfect buttercream frosting for any occasion. Check it out if you’re aspiring to be a buttercream pro, too!
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SAFE-TO-EAT COOKIE DOUGH: WHAT IT IS AND WHY IT’S IMPORTANT
Many folks think that the reason eating raw cookie dough is considered unsafe is because of the raw eggs, but in reality, it’s both the raw eggs as well as the raw flour.
While consuming raw eggs can put you at risk for Salmonella, consuming raw flour can put you at risk for E. coli, both of which are completely avoidable by using pasteurized egg whites as well as heat-treated flour.
PASTEURIZED EGG WHITES
This part is easy peasy! You can purchase pasteurized egg whites in a carton in the grocery store. Look for them in the same section as fresh eggs. Do not purchase anything that contains egg yolks. You can also pasteurize your own egg whites yourself– consider this tutorial from Sugar Geek Show.
Wondering how else you can use your pasteurized egg whites? Add them to your scrambled eggs for extra protein, make my white cake, or my egg white smoothie!
HEAT-TREATED FLOUR
This part is easy, too, but it takes a little more elbow grease to get the job done. You can heat-treat flour in the oven or the microwave, and we’ll get to exactly how to do that below. Pay careful attention to the steps to insure safe consumption.
COOKIE DOUGH FROSTING INGREDIENTS
This frosting recipe uses vanilla buttercream as a base, which means the ingredient list is pretty simple. If you’re looking to turn another flavor of buttercream into a cookie dough version, check out my favorite recipes for American buttercream.
There are two components to this frosting: the edible cookie dough and the vanilla buttercream base.
For the edible cookie dough, you will need:
• heat-treated flour
• cornstarch
• salt
• unsalted butter
• brown sugar
• granulated sugar
• pasteurized egg whites
• vanilla extract
• mini semi-sweet chocolate chips
For the cookie dough frosting, you will need:
• unsalted butter
• vanilla extract
• milk or cream
• salt
• powdered sugar
• reserved cookie dough
HOW TO MAKE THE BEST COOKIE DOUGH FROSTING
In order to make cookie dough frosting, we’ll need to make the edible cookie dough first and then we’ll make the frosting base. Once the cookie dough is done, the frosting can be ready to use in about 15 minutes if your butter is at room temperature and ready to go.
MAKE THE HEAT-TREATED FLOUR
As mentioned, you can use the oven or the microwave to heat-treat your flour.
SUCCESS TIP
It is best practice to heat-treat more flour than you actually need to use, since you may lose some due to sticking to the pan/bowl and/or chunks that may form in the mixture (which you will sift out).
TO DO IT IN THE OVEN: place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature at 2 minute intervals, and looking for a uniform 165ºF (74ºC) internal temperature for safety.
TO DO IT IN THE MICROWAVE: heat the flour in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature.
SIFT THE FLOUR: regardless of the method you use, allow the heat-treated flour to cool, then sift to remove any large chunks. It is now ready to use in your edible cookie dough.
MAKE THE EDIBLE COOKIE DOUGH
STEP #1
In a small bowl, sift together the heat-treated flour, cornstarch, and salt. Remove any large chunks of flour that may remain, then set this mixture aside.
STEP #2
Next, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the brown sugar and granulated sugar and continue to beat until the mixture is smooth.
STEP #3
Add the pasteurized egg whites and the vanilla extract and beat again on medium-high speed until everything is smooth.
STEP #4
Slowly add the dry ingredients and mix until everything is combined, then add the mini chocolate chips and mix again until the chips are evenly dispersed.
STEP #5
Lastly, refrigerate or freeze the cookie dough for 15 minutes, or until the dough is easy to handle. While it’s chilling, you can make the buttercream base.
MAKE THE VANILLA BUTTERCREAM
STEP #6
Start by creaming the butter on medium speed until light and fluffy, about 2-3 minutes.
STEP #7
Next, add the vanilla, milk, and salt and mix until combined, scraping down the sides of the bowl as needed.
STEP #8
Slowly add the powdered sugar. Once it is all incorporated, turn the mixer to high to let the frosting get light and fluffy (at least 5 minutes). You will notice the frosting becoming lighter in color as air incorporates into it.
STEP #9
Next, reduce the mixer speed and divide the 1 cup of reserved cookie dough in half. Working with one half, break the cookie dough into quarter-size chunks and add to the frosting a few at a time. Continue to mix on medium speed until all the chunks are added, then turn the mixer to high and mix until the chunks disappear and are completely blended into the frosting.
STEP #10
Lastly, break the remaining half of the reserved cookie dough into quarter-size chunks, and add all of the chunks at one time to the bowl, and mix on medium speed until just incorporated.
HOW TO DECORATE WITH THIS BUTTERCREAM
While you can pipe or spread this cookie dough frosting, you will want to keep in mind that since there are chunks of cookie dough in the frosting, it is more a spreadable frosting than piping.
But good news! You can still pipe this frosting if you use a large opening on your piping bag. I do not recommend using a piping tip, as even a large circle tip may get clogged with chunks of cookie dough.
HOW TO USE COOKIE DOUGH BUTTERCREAM FROSTING
This buttercream recipe is perfect with chocolate cake, vanilla cake, chocolate cupcakes, vanilla cupcakes, or even on top of fudgy brownies. In fact, check out my cookie dough brownies, which uses this exact frosting recipe on top and the edible cookie dough chunks on the inside.
As written, this recipe will top 24 cupcakes or frost a 2-layer cake (I always suggest scaling it up a bit if you want enough frosting for piping!).
And remember, this recipe will get you some additional cookie dough to use for garnish (which is exactly what you’ll do with it in my cookie dough cookies).
If you would like to frost a pan of 8″ brownies, a 9″ x 13″ sheet cake, or 24 sugar cookies, halve the recipe.
MORE COOKIE DOUGH RECIPES FROM FRESH APRIL FLOURS
Cookie Dough Frosting Recipe
Ingredients
COOKIE DOUGH
- 1 and ⅛ cup (135g) heat-treated flour1
- 1 teaspoon (3g) cornstarch
- ½ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed brown sugar
- 2 Tablespoons (25g) granulated sugar
- 2 and ½ Tablespoons (38mL) pasteurized egg whites2 at room temperature
- 1 Tablespoon vanilla extract
- ½ cup (112g) mini semi-sweet chocolate chips
COOKIE DOUGH FROSTING
- ½ cup (113g) unsalted butter softened to room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons milk or cream
- ½ teaspoon salt
- 2 cups (240g) powdered sugar
- 1 cup reserved cookie dough
Instructions
COOKIE DOUGH
- In a small bowl, sift together the heat-treated flour, cornstarch, and salt. Remove any large chunks of flour that may remain. Set aside.1 and ⅛ cup (135g) heat-treated flour1, 1 teaspoon (3g) cornstarch, ½ teaspoon salt
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the brown sugar and granulated sugar and continue to beat until smooth.6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed brown sugar, 2 Tablespoons (25g) granulated sugar
- Add the egg whites and the vanilla and beat again on medium-high speed until smooth.2 and ½ Tablespoons (38mL) pasteurized egg whites2, 1 Tablespoon vanilla extract
- Slowly add the dry ingredients and mix until everything is combined, then add the mini chocolate chips and mix again until evenly dispersed.½ cup (112g) mini semi-sweet chocolate chips
- Refrigerate or freeze cookie dough for 15 minutes, or until the dough is easy to handle.
COOKIE DOUGH BUTTERCREAM
- In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla, milk, and salt and mix until combined, scraping down the sides of the bowl as needed.½ cup (113g) unsalted butter, 2 teaspoons vanilla extract, 2 teaspoons milk or cream, ½ teaspoon salt
- With the mixer on low, slowly add the powdered sugar. Once incorporated, turn the mixer to high to let the frosting get light and fluffy (at least 5 minutes). The frosting will become lighter in color as air incorporates into it.2 cups (240g) powdered sugar
- Reduce the mixer speed to medium. Divide the 1 cup of reserved cookie dough in half. Working with one half, break the cookie dough into quarter-size chunks and add to the frosting a few at a time. Continue to mix on medium speed until all the chunks are added, then turn the mixer to high and mix until the chunks disappear and are completely blended into the frosting.1 cup reserved cookie dough
- Break the remaining half of the reserved cookie dough into quarter-size chunks, and add all of the chunks at one time to the bowl, and mix on medium speed until just incorporated.
Notes
- Heat treated flour: place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature at 2 minute intervals, and looking for a uniform 165ºF (74ºC) internal temperature for safety. Alternatively, you can heat the flour in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature. Allow heat-treated flour to cool, then sift to remove any large chunks. It is now ready to use.
- Pasteurized egg whites: I prefer to purchase pasteurized egg whites in a carton at my grocery store (near where the eggs are sold). Alternatively, you can pasteurize the egg whites yourself– consider this tutorial. If you’d rather not use egg whites at all, use 1 Tablespoon of cornstarch whisked with 2 and ½ Tablespoons room temperature milk (whole is best, but lower fat or non-dairy will work, too).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Used this recipe for the cookie dough chocolate chip cookies and it was so great. It was so easy to make and would also be great on a chocolate cake, can’t wait to try is on more things in the future!
Thanks so much, Casey!