Chocolate Chip Cookie Dough Frosting (Printable)
Rich, creamy frosting tasting like classic chocolate chip cookie dough—perfect for cupcakes, cakes, or eating straight from the bowl.
# What You'll Need:
→ Base
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) light brown sugar, packed
03 - 1/4 cup (60 ml) whole milk
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups (250 g) all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup (120 g) mini chocolate chips
# Step-by-step:
01 - Beat the softened butter and brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
02 - Pour in the milk and vanilla extract, beating until fully incorporated and smooth.
03 - Gradually add the heat-treated flour and salt, mixing on low speed until just combined.
04 - Gently fold in the mini chocolate chips using a spatula until evenly distributed.
05 - Use immediately to frost cooled cupcakes, cakes, or brownies, or refrigerate for up to 3 days. If chilled, bring to room temperature and stir before using.
# Expert Advice:
01 -
- It captures that nostalgic cookie dough flavor we all loved sneaking as kids but makes it completely safe to eat
- The texture is impossibly creamy and spreads like a dream on anything you put it on
02 -
- Heat-treating flour is essential for food safety so bake it at 350°F for 5-7 minutes and let it cool completely before using
- This frosting softens quickly at room temperature so keep chilled until youre ready to frost
03 -
- If your flour clumps after heat-treating, give it a quick whisk or pulse in a food processor before adding
- Room temperature ingredients prevent that dreaded separated look in the finished frosting