Cookie Dough Frosting is the ultimate indulgence, blending creamy richness with the nostalgic flavor of raw cookie dough. Its velvety texture melts on your tongue, offering a perfect balance of sweetness and buttery decadence. Ready in just 22 minutes, it’s a quick yet luxurious treat that elevates cakes, cupcakes, or even a spoonful straight from the bowl. The hint of vanilla and chocolate chips adds a delightful crunch, making every bite irresistible.
This frosting isn’t just delicious—it’s versatile and easy to whip up, making it a go-to for any occasion. With 446 calories per serving, it’s a treat worth savoring, packed with comforting flavors and a smooth, spreadable consistency. Whether you’re frosting a dessert or sneaking a taste, this recipe promises pure joy in every bite.
Cookie Dough Frosting Ingredients
- 1 ¼ cups (157 g) all-purpose flour (heat-treated for safety)
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (133 g) light brown sugar, firmly packed
- ⅓ cup (65 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon table salt
- 2 Tablespoons heavy cream (or more as needed)
- 1-1 ½ cups (170-225 g) chocolate chips (mix of mini and regular-sized semisweet, for decorating)
How to Make Cookie Dough Frosting
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Evenly spread the flour on the parchment and bake for 5-7 minutes, or until the flour reaches 165°F (75°C). Let it cool completely before using.
- In a large bowl, use an electric mixer to cream together the butter, light brown sugar, dark brown sugar, and granulated sugar until well combined and fluffy.
- Add the sweetened condensed milk, vanilla extract, and salt. Mix on low speed, then gradually increase to high and beat for 2-3 minutes. Scrape the sides and bottom of the bowl halfway through.
- Gradually add the cooled flour, mixing on low speed until creamy and fully combined. Scrape the bowl as needed.
- Add 2 tablespoons of heavy cream and mix, gradually increasing the speed to high until smooth. Add more cream, one tablespoon at a time, until you reach your desired consistency (thicker for piping, thinner for spreading).
- If spreading the frosting, you can stir in the chocolate chips or sprinkle them on top after frosting. For piping, decorate with chips after applying the frosting.
- Pipe or spread the frosting onto cakes, cupcakes, or desserts. Sprinkle with additional chocolate chips if desired. Enjoy!
Perfect Pairings: Serving Suggestions
This cookie dough frosting is a dream on cupcakes, cakes, or even as a dip for fresh fruit! Try spreading it over a classic vanilla or chocolate cake for a decadent twist. For a fun treat, pair it with graham crackers or pretzels for a sweet-and-salty combo. Pro tip: Sprinkle extra chocolate chips on top for added texture and visual appeal.
Storage Secrets: Keep It Fresh
Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for 10-15 minutes to soften. If it’s too thick, stir in a teaspoon of heavy cream to restore its creamy consistency. Note: This frosting doesn’t freeze well due to the condensed milk, so enjoy it fresh!
Time-Saving Hacks
To speed up the process, bake the flour in advance and store it in an airtight container for up to a week. You can also soften butter quickly by cutting it into small cubes and letting it sit at room temperature for 10 minutes. Bonus tip: Use a stand mixer with a paddle attachment for effortless creaming and mixing.
Recipe Variations: Mix It Up
Swap out the chocolate chips for white chocolate, butterscotch, or peanut butter chips for a different flavor profile. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, add a pinch of cinnamon or espresso powder to the frosting for a warm, rich undertone.
Equipment Essentials
An electric mixer is key for achieving the perfect creamy texture. A silicone spatula is also handy for scraping the bowl and ensuring everything is well combined. If you’re piping the frosting, use a large piping bag with a star tip for beautiful swirls. Don’t forget: A baking thermometer ensures your flour reaches the safe temperature of 165°F (75°C).
Cookie Dough Frosting
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter softened
- 2/3 cup light brown sugar firmly packed
- 1/3 cup dark brown sugar firmly packed
- 1/2 cup granulated sugar
- 1/4 cup sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon table salt
- 2 Tablespoons heavy cream or more as needed
- 1-1 1/2 cups Chocolate chips for decorating I like to use a mix of mini and regular-sized semisweet
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Evenly pour flour over parchment and, once oven is fully preheated, bake for 5-7 minutes/until flour reaches 165F (75C). Allow flour to cool completely before using.
- Meanwhile, in a large bowl, use an electric mixer to cream together butter, sugars (light brown, dark brown, and granulated) together until very well-combined.
- Add condensed milk and vanilla extract and salt and stir together with electric mixer on low speed. Gradually increase speed to high and beat well for 2-3 minutes. Pause halfway through to scrape the sides and bottom of the bowl.
- Add completely cooled flour gradually, stirring on low-speed until creamy and combined. Don’t forget to scrape the bowl periodically!
- Add 2 tablespoons of heavy cream and stir, gradually increasing mixer speed to high and stir until creamy and smooth. Add additional cream, one tablespoon at a time, until desired consistency is reached (if you’re spreading the frosting you may need a bit more liquid than if you are piping it). If you are spreading the frosting you may wish to stir the chocolate chips in here or sprinkle them over the icing once it’s spread. Whichever you choose is fine.
- Pipe or spread over cake/cupcakes etc. then sprinkle with chocolate chips as desired. Enjoy!