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Cookie Dough Frosting

Cookie Dough Frosting starts with luxuriously rich vanilla buttercream. Next, we whip up some cookie dough that gets mixed into the frosting to create a light, fluffy, and intensely cookie-dough-flavored frosting.
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword cookie dough frosting
Prep Time 35 minutes
Total Time 35 minutes
Servings 8 servings
Calories 434kcal
Cost $3.12


Edible Cookie Dough

  • 3/4 cup (100g) white all-purpose flour, spoon and level to measure
  • 1/3 cup (76g) unsalted butter, melted
  • 1/3 cup (63g) brown sugar tightly packed (light or dark. I prefer dark)
  • 3 tablespoons (36g) white granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon (6g) pure vanilla extract
  • 1 tablespoon (16g) whole milk or heavy cream
  • 1/3 cup (60g) miniature chocolate chips


  • 1/2 cup (8 tbsp; 113g) unsalted butter
  • 1-1/2 teaspoons (8g) pure vanilla extract
  • 1 tablespoon (17g) heavy cream
  • 1/4 teaspoon fine sea salt
  • 1-1/2 cups (178g) powdered sugar


  • HEAT TREAT FLOUR: You can heat treat flour in the microwave or in the oven. See note 1. Test the flour to ensure it has reached a safe temperature of 165 degrees 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. Once you've got the cooled and measured (to 3/4 cup) flour, set aside in a separate bowl.
  • COOKIE DOUGH: Meanwhile, melt the butter and then 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-sized bowl, add the melted and cooled butter, brown sugar, and white 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 in the salt, vanilla, and milk (or cream) and stir until integrated. Stir in the fully cooled flour and miniature chocolate chips. Mix until combined and smooth. Place the cookie dough in the fridge to chill while preparing the frosting.
  • FROSTING: In a large bowl, add the remaining 8 tablespoons of room-temperature butter. Beat on medium speed for 3 minutes, or until completely smooth and fluffy, scraping down the sides with a spatula as needed. Add in the vanilla, cream, and salt; beat to combine. Finally, add in the powdered sugar and then beat the mixture (on low speed) to combine. Once combined, increase the speed of the mixer and beat until the frosting is very light and fluffy-- about 3-4 minutes. It should turn a lighter white. Remove the cookie dough from the fridge and break/crumble it right 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: Enjoy as a dip (we love dipping in graham crackers or Oreo cookies) or frost a cake or cupcakes. We often use this frosting in our Cookie Dough Oreos! This frosting will store in the fridge, in an airtight container, for up to a week.



Note 1: Uncooked flour carries a risk of salmonella. While you don't have to heat treat the flour, to ensure this recipe is food safe, I recommend it. Here's how to do it in either the microwave or oven: 
  • Heat treat it in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to be sure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
  • Heat treat it in the oven: preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven)


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