Save to Pinterest This indulgent frosting combines butter, brown sugar, and heat-treated flour to create the authentic taste of chocolate chip cookie dough. The creamy texture comes from beating butter until fluffy, then adding milk and vanilla for smoothness. Heat-treated flour ensures safety while maintaining that signature doughy consistency we all love. Mini chocolate chips add the perfect amount of sweetness and crunch throughout. Use immediately for soft, spreadable topping on cooled baked goods, or store in the refrigerator for up to three days. The yield provides enough for 12 cupcakes or one 9-inch cake, making it ideal for parties and celebrations.
The first time I made this frosting, I accidentally licked the spoon clean before it even touched a cupcake. My roommate walked into the kitchen to find me standing there, guilty-faced, with chocolate smeared everywhere. That's when I realized this wasn't really a frosting—it was a standalone dessert disguised as a topping.
Last summer, I brought a batch of this to a friend's birthday party. Someone asked if I'd made cookie dough truffles, and I had to explain it was actually frosting on the cupcakes. By the end of the night, half the guests were just eating it straight from the piping bag while standing around the kitchen island.
Ingredients
- Unsalted butter: Softened to room temperature so it whips up properly without leaving chunks
- Light brown sugar: The molasses content gives it that authentic cookie dough flavor white sugar can't match
- Whole milk: Creates the perfect creamy consistency, though you can adjust based on texture preference
- Pure vanilla extract: Don't skimp here—it balances the richness and adds warmth
- All-purpose flour: Heat-treated is crucial since this isn't baked, otherwise you're risking raw flour bacteria
- Fine sea salt: Just enough to make the chocolate pop without making it taste salty
- Mini chocolate chips: Distribute more evenly than regular chips and don't tear up the frosting as much
Instructions
- Whip the butter and sugar:
- Beat on medium speed for a full 2 minutes until it's noticeably lighter and fluffier than when you started
- Add the wet ingredients:
- Pour in the milk and vanilla, then mix until everything's completely smooth and no sugar granules remain
- Incorporate the dry ingredients:
- Start with low speed so flour doesn't fly everywhere, mixing just until you can't see dry streaks anymore
- Fold in the chocolate:
- Use a spatula instead of the mixer to keep the chips intact and maintain that dough-like texture
- Frost immediately or store:
- Spread onto whatever needs glorifying, or refrigerate in an airtight container and bring to room temperature before using
Save to Pinterest My niece now requests this on her birthday cake every year instead of traditional buttercream. She's figured out that if she asks nicely, I'll pipe some extra into a small bowl just for her to eat with a spoon while everyone else sings.
Making It Your Own
Swap the mini chips for chopped walnuts or pecans if you want some crunch. White chocolate chips turn it into something entirely different—almost like sugar cookie dough frosting. During the holidays, I've stirred in crushed candy canes for a minty variation that people go absolutely wild for.
Texture Adjustments
Some days you want it thick enough to hold tall swirls, other times you need it spreadable for a sheet cake. Add milk one tablespoon at a time to reach your desired consistency. Just remember that refrigeration will firm it up, so err on the slightly softer side if you're making it ahead.
Serving Ideas
Beyond cupcakes, this is incredible sandwiched between two chocolate chip cookies or dolloped onto brownies while they're still warm. I've even seen people stir it into vanilla ice cream for the ultimate cookie dough sundae situation.
- Try it on cinnamon rolls instead of cream cheese frosting
- Use it as a dip for pretzels or graham crackers
- Layer it between graham crackers and freeze for makeshift cookie dough sandwiches
Save to Pinterest Every time I make this, I'm reminded that sometimes the best desserts are the ones that don't require turning on the oven at all. Just you, a bowl of edible cookie dough, and absolutely zero guilt.
Recipe FAQs
- → Why heat-treat the flour?
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Heat-treating flour at 350°F for 5-7 minutes eliminates bacteria while maintaining the raw dough taste and texture we love. This step ensures the frosting is safe to eat without baking.
- → Can I pipe this frosting?
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The soft, doughy texture makes this frosting challenging for intricate piping designs. It works best for spreading or simple swirls rather than detailed decorations.
- → How long does this keep?
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Store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and stir before using for the best consistency.
- → Can I make this dairy-free?
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Substitute the butter with a vegan butter alternative and use plant-based milk. The texture and flavor will remain similar to the original version.
- → What can I use instead of chocolate chips?
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Try chopped nuts like walnuts or pecans, white chocolate chips, or even sprinkles for a fun variation. The add-ins can be customized to your preference.
- → Why is my frosting too thick?
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Add up to 2 additional tablespoons of milk, one at a time, beating until you reach the desired spreadable consistency.
