Chocolate Chip Cookie Dough Frosting (Printable)

Rich, creamy frosting with classic chocolate chip cookie dough flavor ready in 10 minutes.

# What You’ll Need:

→ Base

01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/4 cup whole milk
04 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

05 - 2 cups all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt

→ Add-ins

07 - 3/4 cup mini chocolate chips

# How-to Steps:

01 - Beat softened butter and brown sugar with mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and mixture is smooth.
03 - Gradually add heat-treated flour and salt, mixing on low speed until just combined.
04 - Gently fold mini chocolate chips into frosting using rubber spatula until evenly distributed.
05 - Use immediately to frost cooled baked goods, or refrigerate up to 3 days. Bring to room temperature and stir before using if chilled.

# Expert Advice:

01 -
  • It captures that raw cookie dough experience we all secretly love, minus the food safety worries
  • The texture is impossibly creamy—somewhere between buttercream and actual edible cookie dough
  • You can keep it in the fridge for midnight snack emergencies
02 -
  • Heat-treating flour is non-negotiable—5-7 minutes at 350°F kills any bacteria that could make people sick
  • This frosting is too soft for intricate piping, so embrace the rustic swirled look instead
  • If it firms up in the fridge, give it a quick stir before using or it'll tear your cupcakes apart
03 -
  • Let the butter soften naturally instead of microwaving it—microwaved butter changes the frosting's texture
  • If your flour clumps after heat-treating, give it a quick whirl in the food processor before adding

Go back