Chocolate Chip Cookie Dough Frosting (Printable View)

A rich, creamy frosting that tastes just like classic chocolate chip cookie dough. Perfect for topping cupcakes and cakes or eating by the spoonful.

# Ingredient List:

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

05 - 2 cups (250 g) all-purpose flour, heat-treated

06 - 1/2 teaspoon fine sea salt

07 - 3/4 cup (120 g) mini chocolate chips

01 - Beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.

02 - Pour in milk and vanilla extract, beating until fully incorporated and mixture appears smooth.

03 - Gradually add heat-treated flour and salt on low mixer speed, mixing until just combined.

04 - Gently fold mini chocolate chips into frosting using rubber spatula until evenly distributed.

05 - Frost cooled cupcakes, cakes, or brownies immediately. Refrigerate up to 3 days; bring to room temperature and stir before using if chilled.

01 -

It captures that nostalgic raw cookie dough flavor we all grew up sneaking tastes of
The texture is impossibly creamy while still maintaining that satisfying dough-like thickness
Ready in ten minutes flat, making it perfect for last minute dessert emergencies

02 -

Heat treating the flour is non-negotiable since raw flour can carry bacteria we don't want in our frosting
This frosting softens quickly at room temperature due to the butter content, so frost chilled treats promptly
The doughy texture makes it dreamy for spreading but tricky for detailed piping work

03 -

Sprinkle a pinch of flaky sea salt on top for a fancy finishing touch that elevates the whole experience
If your butter was too soft and the frosting feels loose, chill it for 15 minutes before using