Cookie Dough Frosting

This delicious buttercream frosting tastes just like chocolate chip cookie dough! It’s a delicious filling for cakes, cookies and topping cupcakes and brownies. Plus you can make a batch in less than 15 minutes so try it on your favorite dessert today! 

I love this buttercream frosting.   It’s so easy and really does taste like cookie dough!! It’s a great topping or filling for cakes, cupcakes, brownies, or filling macarons. 

And, as an American buttercream frosting, you put everything in a bowl and mix so it takes less than 15 minutes to make.

INGREDIENTS 

• All-Purpose Flour: make sure the flour has been heated and cooled to kill any bacteria
• Butter: Both salted or unsalted butter work fine. If using salted, cut the salt in the recipe to ¼ tsp
• Milk: this is to thin out the frosting to your desired consistency, you can use whipping cream or non-dairy liquid as well. 
• Chocolate: I personally prefer mini chocolate chips but you can use any type of chocolate chips or candy you want. 

How to make cookie dough frosting

This frosting is so easy! As an American Buttercream frosting, you’re putting everything in a bowl and mixing together. Because this frosting uses two types of sugar and flour it works best to add in the order of the recipe instructions. 

Using Raw Flour

Because raw flour can harbor bacteria, heat it up before using. You’re looking to get it to at least 160℉.  There are 2 easy ways to achieve this:

1. Bake the flour at 350℉ for 3-5 minutes.
2. Microwave for 1 minutes, stirring every 15 seconds. 

Be sure to let the flour cool completely before adding to the frosting or it will melt the butter.

Tips for making Cookie Dough Buttercream

• When making this frosting, 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.
• If your powdered sugar is very stiff or hard, you might need to put it through a sifter so there are no lumps in your buttercream. 
• Because of the chocolate chips, you’re not able to pipe the frosting through a pastry bag like a normal frosting (unless you use a very, very large tip – and even then it can still clog).  This frosting works great 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! You can also add the chocolate chips after you’ve piped the frosting. 
• While mini chocolate chips are great in this recipe, you can also try regular chocolate chips, white chocolate chips, chocolate chunks, mini M&Ms, or your favorite chocolate bar!  
• More Questions? Check out this American buttercream frosting recipe for more common American buttercream questions and answers such as how much a typical batch of frosting will cover, and how long frosted cakes and cupcakes can sit out. 

Storing and freezing Cookie Dough Frosting

Because of the chocolate chips in this frosting, it’s best the day it’s made as it can be hard to remix. 

But, 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. When ready to use, let come to room temperature and remix. 

Looking for other frosting recipes? Check these out!

• Lemon Buttercream Frosting
• Swiss Meringue Buttercream
• Chocolate Buttercream 
• Mint Frosting
• Cake Batter Frosting

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Cookie Dough Frosting

This delicious buttercream frosting tastes just like chocolate chip cookie dough! It’s a delicious filling for cakes, cookies and topping cupcakes and brownies. Plus you can make a batch in less than 15 minutes so try it on your favorite dessert today! 

5 from 27 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 24

Calories: 175kcal

Author: Sophia Assunta

Equipment

• Standing or Hand Held Mixer
• Bowl
• Spatula

INGREDIENTS

• ▢ 1 cup softened butter (2 sticks) salted or unsalted, see notes
• ▢ ½ cup packed brown sugar
• ▢ 2 cups powdered sugar
• ▢ ⅔ cup all-purpose flour baked and cooled
• ▢ ½ tsp salt
• ▢ 2 tbsp milk or cream
• ▢ 1 tsp vanilla extract
• ▢ 1 cup mini chocolate chips

Instructions

• If you haven't done so, bake the flour at 350℉ for 3-5 minutes or microwave for 1 minutes, stirring every 15 seconds. This will kill any bacteria that might be in the flour. Be sure to let it cool completely before adding to the buttercream or it will melt the butter.
• Using a standing mixer or hand held mixer with paddle attachment, cream the 2 sticks butter, salt, and ½ cup brown sugar on medium high for 2-3 minutes until very light and fluffy.
• Turn the mixer off and add the powdered sugar. Mix on low until incorporated. Once incorporated turn to medium and mix another minute.
• Add flour, mix on low until incorporated, then mix on medium another minute.
• 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.
• Using a spatula gently fold in the chocolate.

Notes

• If using salted butter, cut the salt in the recipe to ¼ tsp.
• 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 with a pastry bag. 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! You can also pipe the frosting first and add the chocolate chips after. 
• I used mini chocolate chips, but you can chop up regular chocolate chips, white chocolate chips, chocolate chunks, M&Ms, or your favorite chocolate bar.
• More Questions? Check out this American buttercream frosting recipe for more common American buttercream questions and answers such as how much a typical batch of frosting will cover, and how long frosted cakes and cupcakes can sit out. 
• Recipe adapted from Raspberri Cupcakes 

Nutrition

Serving: 2tbsp | Calories: 175kcal | Carbohydrates: 22g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 13mg | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg

Tried this Recipe? Let me know!Tag @Sophia.Assunta or #Partylicious!