Cookie Dough Frosting
Cookie Dough Frosting blends rich vanilla buttercream with edible cookie dough for a light, fluffy, and irresistibly cookie-dough-flavored treat!
Servings: 8 servings
Cost: $3.12
Equipment
Ingredients
Edible Cookie Dough
- 3/4 cup all-purpose flour spoon and level to measure
- 1/3 cup unsalted butter melted
- 1/3 cup brown sugar firmly packed; light or dark, I prefer dark
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk or heavy cream
- 1/3 cup miniature chocolate chips
Frosting
- 8 tablespoons unsalted butter 1/2 cup, at room temperature
- 1-1/2 teaspoons vanilla extract
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- 1-1/2 cups powdered sugar
Instructions
- Heat Treat Flour: You can heat treat flour in the microwave or oven. See note 1. Test the flour to ensure it has reached a safe temperature of 165°F. Let flour cool completely to room temperature before using. Don’t use any burnt or clumpy flour (if it’s off-color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to add the cooled flour to a measuring cup and level the top of the cup with the back of a table knife. Set aside in a separate bowl.
- Cookie Dough: Meanwhile, melt the butter and set it aside to cool back to room temperature—hot butter will melt the sugar and cause greasy or grainy cookie dough. In a medium bowl, add melted and cooled butter, brown sugar, and granulated sugar. Briskly stir or whisk until smooth, about 1–2 minutes—the mixture should be fully integrated (butter shouldn’t rise or separate). Once the mixture is smooth, add salt, vanilla, and milk (or cream) and stir until integrated. Stir in the cooled flour and mini chocolate chips. Mix until combined and smooth. Place cookie dough in the fridge to chill while preparing the frosting.
- Frosting: In a stand mixer, add the room-temperature butter. Beat on medium speed for 3 minutes, or until completely smooth and fluffy, scraping the sides with a spatula as needed. Add vanilla, cream, and salt; beat to combine. Add the powdered sugar and beat the mixture (on low speed) to combine. Once combined, increase the speed and beat until frosting is very light and fluffy, about 3–4 minutes. It should turn a lighter white.
- Remove cookie dough from the fridge and break/crumble it on top of the frosting. Beat on low speed for about 15–20 seconds, just to incorporate the cookie dough into the frosting; it’s okay if there are rippled chunks of dough—this makes the frosting have a fun texture! (If you’ll be piping this cookie dough through a smaller tip, you’ll want to beat until all the chunks are broken down and incorporated in the frosting.)
- Enjoy as a dip (I love dipping in graham crackers or Oreo cookies) or frost a cake or cupcakes. I often use this frosting in Cookie Dough Oreos! This frosting will store in the fridge, in an airtight container, for up to a week.
Video
Notes
Note 1: Here’s how to heat treat flour:
- Heat treat 1/2 cup more flour than you’ll need (in case edges burn).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It’s done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3–6 minutes.
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 54g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 160mg | Potassium: 48mg | Fiber: 1g | Sugar: 36g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg