This chocolate chip cookie dough frosting is a simple and classic frosting for filling cakes, cookies, and topping cupcakes. Plus, with only a handful of ingredients this easy buttercream recipe can be made in less than 10 minutes!
How to make cookie dough frosting
Cookie Dough Frosting is a type of American buttercream frosting. That means you’re putting everything in a bowl and mixing it up. Because this frosting uses two types of sugar and flour it works best to add in the order of the recipe instructions. But, this recipe is still super easy. It only uses one bowl and you can make a batch it less than 10 minutes.
First, you cream the butter and brown sugar, just like regular cookies. Then, you add powdered sugar and mix, like you would regular frosting. Then, you add the flour. After everything is all mixed and fully incorporated, then you add some milk or cream along with vanilla extract. Beat it all for a minute or too until it’s light and fluffy then you fold in your chocolate chips. That’s it!
Tips for making Cookie Dough Frosting
- When making this frosting, make sure to cream the butter and brown sugar first to get it as creamy as possible. If you add it out of the order of the recipe it can get a little grainy.
- Because of the chocolate chips, you’re not able to pipe the frosting through a pastry bag (unless you use a very, very large tip – and even then it can still clog). It works best for spreading on the inner layers of a cake, spooning onto macarons or sandwich cookies, or my favorite, using an ice cream scoop to scoop on cupcakes!
- This recipe calls for mini chocolate chips, but you can chop up regular chocolate chips, white chocolate chips, chocolate chunks, M&Ms, or your favorite chocolate bar.
Does Cookie Dough Frosting need to be refrigerated?
Yes, there is butter in it so it does need to be kept in the fridge if you’re making it ahead of time. This frosting will last in the fridge for about 5 days in the fridge or up to two months in the freezer. Make sure it is in an airtight container or very tightly wrapped so it doesn’t take on any flavors from your fridge or freezer.
Cookie Dough Frosting
This chocolate chip cookie dough frosting is a simple and classic frosting for filling cakes, cookies, and topping cupcakes. Plus, with only a handful of ingredients this easy buttercream recipe can be made in less than 10 minutes!
Ingredients
- 1 cup butter (2 sticks) softened
- ½ cup packed brown sugar
- 2 cups powdered sugar
- ⅔ cup all-purpose flour
- ½ tsp salt
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
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Using a standing mixer or hand held mixer with paddle attachment, cream the 2 sticks butter and ½ cup brown sugar on medium high for 2-3 minutes until very light and fluffy.
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Turn the mixer off and add the powdered sugar. Mix on low until incorporated. Once incorporated turn to medium and mix another minute.
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Add flour, mix on low until incorporated, then mix on medium another minute.
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Add 2 tbsp milk or cream and 1 tsp vanilla extract. Mix on medium low until combined, then mix another minute on medium until light and fluffy.
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Using a spatula gently fold in the chocolate.
Recipe Notes
Adapted from Raspberri Cupcakes
Looking for other frosting recipes? Check these out!
I am in love with this frosting!! I think you have a typo when you were talking about how to store it you said it will last 5 days in the fridge or two months in the fridge, and i think you were trying to say 5 days in the fridge or 2 months in the freezer. again thank you for the AMAZING recipe!
I’m so glad you like it, and thanks for catching the typo!!
People often understand that it is dangerous to eat raw eggs because of the risk of Salmonella, but eggs aren’t the only potential carrier of foodborne illness in raw dough or batter. Raw flour may be contaminated with harmful bacteria such as E. coli.
(((((Furthermore…raw egg yolks (when ethically sourced from a reputable farmer) are very healthy…)))))
Thanks for bringing this up! While the risk is low, yes there is a risk to eating raw flour, just the same as eating raw or bagged vegetables. You can read more about it here. If this is a concern, you can also toast your flour in the oven at 350 degrees for 5 minutes to kill any bacteria. Just be sure to let it cool before adding to your frosting 🙂
Great tip for keeping flour safe! I cannot wait to make this frosting… ! Did you use crumbled cookie on top of frosting in photo? 😜 Brilliant…
Thank you!!
This looks incredible! I seriously could eat it by the spoonful!
These were a huge hit in my daughter’s classroom! Such a delicious twist on a classic cookie!
A moist cupcake or chocolate cake base with this frosting on top and I am in dessert heaven!
Such a moorish recipe! I would just go straight in and eat it with a spoon… it would never have time to get to the cupcakes!
I bet everyone will go crazy after this cookie dough frosting:) Yummy!