Cookie Dough Frosting blends the irresistible flavor of cookie dough with a rich buttercream base. It’s perfect for cupcakes, cakes, cookie sandwiches, and more.
This homemade frosting takes classic buttercream and elevates it with cookie dough flavors and mini chocolate chips. It’s straightforward to prepare, uses common pantry ingredients, and results in a creamy, scoopable frosting that’s safe to eat when made with heat-treated flour.
Table of contents
- Why you will love Cookie Dough Frosting
- Ingredients
- How to make Cookie Dough Frosting
- Storage and Freezing Instructions
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- More Delicious Frosting Recipes
Why you will love Cookie Dough Frosting
- The best marriage of edible cookie dough flavor and classic buttercream texture.
- Made safe to eat by using heat-treated flour.
- Uses simple pantry staples and comes together quickly.
Ingredients
- 1 cup salted butter, softened to room temperature.
- 1/2 cup packed brown sugar.
- 2 cups powdered sugar, sifted if lumpy.
- 2/3 cup all-purpose flour, heat-treated and cooled.
- 1/2 teaspoon salt.
- 2–4 tablespoons milk, added as needed for consistency.
- 1 teaspoon vanilla extract.
- 3/4 cup mini chocolate chips.
The full ingredient list and measurements are included in the recipe block below.
How to make Cookie Dough Frosting
- Step 1. Heat-treat the flour: spread it on a baking sheet and bake at 350°F for 3–5 minutes to eliminate bacteria. Allow the flour to cool completely before using.
- Step 2. In a mixer, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Step 3. Reduce the mixer speed to low and gradually add the powdered sugar, mixing until fully incorporated.
- Step 4. Add the cooled heat-treated flour and mix for about 1 minute until combined. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your preferred consistency.
- Step 5. Gently fold in the mini chocolate chips by hand so they remain intact. The frosting is now ready to use.
Storage and Freezing Instructions
For best texture, use the frosting fresh. Stored in an airtight container, it will keep in the refrigerator up to 5 days. You can freeze the frosting for up to 2 months in a freezer-safe container.
To use frozen frosting, thaw overnight in the refrigerator, then bring to room temperature and stir thoroughly to restore a smooth, creamy consistency. This is convenient for preparing ahead for parties or events.
Expert Tips
- Sift powdered sugar if it’s lumpy to ensure a silky texture.
- Cream butter and sugar thoroughly until light and fluffy for the creamiest result.
- Expect a scoopable frosting — the mini chocolate chips make piping difficult. Use a spatula or ice-cream scoop to top cupcakes and cakes.
- If you want to pipe, omit the chips during mixing, pipe the smooth frosting, then sprinkle chips on top.
- Measure flour correctly: spoon it into the measuring cup rather than scooping to avoid packing too much.
- Swap mix-ins: try white chocolate chips, mini M&M’s, or chopped nuts like walnuts or pecans.
- Heat-treated flour temperature: the flour should reach 165°F internally when heat-treated. If any spots are cooler, stir and heat a bit longer.
Serving Suggestions
- Cupcakes: Spread the frosting on chocolate or vanilla cupcakes instead of piping for a rustic, delicious finish.
- Filled cupcakes: Use the frosting as a filling for surprise-centered cupcakes.
- Cakes: Spread generously on 9×13 cakes or layer cakes for a decadent treat.
- Cookies: Make cookie sandwiches using this frosting as the filling.
- Brownies: Top brownies for an indulgent dessert.
- Dip: Serve as a dip for graham crackers, cookies, pretzels, or fruit.
Frequently Asked Questions
A little salt helps balance the sweetness. If needed, add an extra pinch of salt, but do so sparingly to avoid over-salting.
Add milk a teaspoon at a time, mixing after each addition, until you reach the desired consistency. Adding liquid gradually prevents over-thinning.
Yes. Heavy cream or half-and-half will produce a richer frosting. Non-dairy milks like almond milk also work.
The frosting can sit covered at room temperature for 2–3 days, but refrigeration will extend its freshness. Bring to room temperature before serving for best flavor and texture.
Heat-treated flour has been baked briefly to kill any potential bacteria. Bake at 350°F for 3–5 minutes and allow to cool completely before using in edible dough or frostings.
More Delicious Frosting Recipes
- Nutella Frosting Recipe
- Salted Caramel Frosting
- Cool Whip Cream Cheese Frosting
- Oreo Frosting
- Marshmallow Fondant
- Peanut Butter Frosting
Try this frosting on cupcakes, cakes, cookies, or as a dip for snacks. Leave a comment to share how you used it!
Cookie Dough Frosting
Ingredients
- 1 cup salted butter, softened
- 1/2 cup packed brown sugar
- 2 cups powdered sugar
- 2/3 cup all-purpose flour, heat treated and cooled
- 1/2 teaspoon salt
- 2–4 tablespoons milk, as needed
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Bake the flour at 350°F for 3–5 minutes to kill bacteria, then cool completely.
- Cream the butter and brown sugar in a stand mixer or with a hand mixer until light and fluffy, about 2–3 minutes.
- On low speed, gradually add the powdered sugar until incorporated.
- Add the cooled, heat-treated flour and mix about 1 minute until combined.
- Stir in vanilla. Add milk, one tablespoon at a time, until desired consistency is reached.
- Fold in mini chocolate chips by hand. Frosting is ready to use.
Notes
- Chill the frosting until ready to use for easier handling.
- Because of the mix-ins, this frosting is best spread or scooped rather than piped. To pipe, omit chips while piping and add them on top afterward.
Nutrition Facts
Calories: 166 kcal; Carbohydrates: 21 g; Protein: 1 g; Fat: 9 g; Saturated Fat: 6 g; Sugar: 18 g.