Cookie Dough Frosting
Are you ready for the ultimate dessert inception? Cookie dough frosting is the perfect topper for your desserts and may change your life.
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Cookie Dough Frosting Recipe
One of my absolute favorite things in life is making stunningly boujee desserts. And if I can combine two desserts into one, you know I’m going to attempt it. (Hi, key lime pie cookies, raspberry cheesecake cookies, s’mores cookies, I could go on and on). So it should come as no surprise that I’m once again repurposing a dessert as another dessert.
Introducing, cookie dough frosting. You guys, my chocolate chip cookie dough frosting is decadent and delicious. It is packed with chocolate chips and has the perfect texture. It is hard to resist eating by the spoonful. To put it simply, it is the perfect topper to anything you can dream up to put it on. But warning: it will steal the show.
What Ingredients Do I Need?
- Salted Butter – I always use salted butter. If you’re planning to use unsalted, add a pinch of salt to the frosting.
- Brown sugar – We mix the sugar and butter together for so long so that the end result of the frosting isn’t super grainy, although it will have a little bit of texture.
- Vanilla – The vanilla really helps bring that cookie dough flavor home.
- All purpose flour – We will heat treat the flour, instructions below.
- Salt
- Heavy cream – You can use milk in place of the heavy cream, just know you will need to use MUCH less.
- Powdered sugar
- Mini chocolate chips – If you don’t like semisweet chocolate chips, you can chop milk chocolate chips or a bar into small pieces. I am on a mission to create mini milk chocolate chips because they quite literally DON’T EXIST at local grocery stores. haha
How to Make Cookie Dough Frosting
- Start by heat-treating your flour by adding the flour to a microwave safe bowl and microwave for 45 seconds or until the flour reaches 160° F on an instant read thermometer. Set aside. (If you’re looking for more info on heat-treating flour, check out this post!)
- In the bowl of a stand mixer (using the whisk attachment) or with an electric hand mixer, combine the butter and brown sugar, mixing for at least 5 minutes.
- Scrape the sides of the bowl and mix in the vanilla until combined.
- Add in flour and salt, mixing until well combined.
- Add in half of the heavy cream, mixing until evenly distributed.
- Add the powdered sugar and as the powdered sugar is mixing in, add the remaining heavy cream. Mix until smooth.
- Fold in the mini chocolate chips and spread on your favorite cupcake, brownie or cookie.
What can I put cookie dough frosting on?
You can really put this frosting on anything you choose from brownies to cookies and cakes to cupcakes. If you think it sounds good, it will likely work. You can even just eat these on graham crackers if the fancy strikes.
How do I store chocolate chip cookie dough frosting?
You can store cookie dough frosting in an airtight container for up to a week in the fridge or up to 3 months in the freezer.
Can I pipe cookie dough frosting?
Yep, you sure can! Just pipe it prior to adding the chocolate chips and sprinkle them on afterward.
Recipes Like Cookie Dough Frosting
Cookie Dough Frosting
Ingredients
Instructions
- Add the flour to a microwave safe bowl and microwave for 45 seconds or until the flour reaches 160° F on an instant read thermometer. Set aside.
- In the bowl of a stand mixer (using the whisk attachment) or with an electric hand mixer, combine the butter and brown sugar, mixing for at least 5 minutes.
- Scrape the sides of the bowl and mix in the vanilla until combined.
- Add in flour and salt, mixing until well combined.
- Add in half of the heavy cream, mixing until evenly distributed.
- Add the powdered sugar and as the powdered sugar is mixing in, add the remaining heavy cream. Mix until smooth.
- Fold in the mini chocolate chips and spread on your favorite cupcake, brownie or cookie.
Do you think coconut cream instead would work for those of us who can’t have lactose?
I have never tried this recipe with coconut cream, but the purpose of the heavy cream is to help bind and thin the frosting out a bit so coconut cream as a substitute should work!
I don’t see the link about heat treating flour info –
I never heard of this process before.
Is this the same as patching flour which is cooking it on the stove 2 brown it ?
also could I use gluten free flour ?
(I have Celiac Disease)
thanks for the recipe!
Hi! Here is my post on how to heat-treat flour: https://cookiesfordays.com/how-to-heat-treat-flour/. It sounds like it is similar to your method, I just typically treat it in the oven or the microwave.
Out of this world! Fantastic! If you love cookie dough, be careful, because you may loose your mind at the deliciousness of this frosting!
Hello! Just curious, what does the flour do for this recipe? And can I assume that King Arthur’s gluten-free flour would be an appropriate substitute?
Yes! You can use King Arthur’s here!
I cannot buy heavy cream. The best I’ve found is about 20% milkfat (it did not whip when I attempted whipped cream). Will I still be able to make this cookie dough frosting?
Yes, you can use milk in place of the heavy cream! You will just want to reduce the quantity by a lot because milk is so much thinner than heavy cream.
how many cupcakes will this frost?
If you are lightly frosting your cupcakes, you will be able to frost about 18. If you are piping it on generously, you will get about 12!
Hi! I plan to make this to top cupcakes with the ice cream scoop size like you show in the photo. Can you please advise how many cupcakes this recipe can top?
You should be able to frost about 12 cupcakes with this recipe as is!
Can you make this ahead of time to frost the next day?
Yes, you can! This will last in the fridge in an airtight container for up to a week.
Can you freeze this buttercream?
Yes, you can! I would freeze in a ziptop bag and use within 3 months. When you thaw, you will want to let it come to room temperature and you will want to remix!