Save Pin Indulge in the nostalgic flavor of chocolate chip cookie dough transformed into a luscious, spreadable frosting. This creamy blend combines softened butter, brown sugar, and heat-treated flour with vanilla and mini chocolate chips for that unmistakable dough taste. Perfectly suited for frosting cooled cupcakes and cakes, or simply enjoying by the spoonful when cravings strike.
My roommate caught me eating this straight from the bowl at midnight and didn't even judge me. That's when I knew this recipe was something special. We stood in the kitchen with two spoons, discussing whether the chocolate chip ratio was truly optimal, and finished half the batch between us.
Last summer I brought a batch of frosted cupcakes to a potluck, and honestly, people were more excited about the frosting than the cake itself. My friend Sarah asked if I'd sell her containers of just the frosting, which I'm pretty sure was half joking and half completely serious.
Ingredients
- Unsalted butter: Make sure it's properly softened but not melty for the fluffiest texture
- Light brown sugar: Packed tight and gives that authentic cookie dough flavor you're chasing
- Whole milk: Adjust this up or down to get exactly the consistency you want
- Pure vanilla extract: Don't skimp here because it makes all the difference in that fresh baked taste
- Heat treated flour: This is non-negotiable for safety but keeps the authentic dough texture
- Fine sea salt: Just enough to balance all that sweetness and make flavors pop
- Mini chocolate chips: They distribute more evenly than regular sized chips throughout the frosting
Instructions
- Whip the butter and sugar:
- Beat them together until they're pale and fluffy, which usually takes about two full minutes of letting your mixer do its thing
- Add the wet ingredients:
- Pour in your milk and vanilla, then keep mixing until everything is silky smooth and incorporated
- Work in the flour mixture:
- Start on low speed and gradually add the heat treated flour and salt until just combined
- Fold in the chocolate chips:
- Use your spatula to gently incorporate them so you don't knock all the air out
- Frost or store immediately:
- Use it right away or stash it in the fridge, just bring it back to room temperature before using
Save Pin My sister requested this for her birthday cake instead of traditional buttercream, and honestly, it was the best decision she made all year. Everyone kept asking what made the cake so special, and I just smiled and said it was a family secret.
Making It Your Own
Once you've made the basic version, try swapping out the mini chips for chopped nuts, toffee bits, or even white chocolate chunks. I've added a tablespoon of espresso powder before for a mocha version that disappeared embarrassingly fast at work.
Storage Strategy
This keeps beautifully in the refrigerator for about three days, though it rarely lasts that long in my house. Let it sit on the counter for thirty minutes and give it a quick stir before you plan to use it.
Serving Ideas
Beyond just frosting cupcakes, this works as a dip for pretzels, apple slices, or graham crackers. My personal favorite is spreading it between two chocolate cookies for an instant sandwich cookie situation.
- Try it on warm brownies for an insanely good dessert
- Layer it with vanilla pudding in parfait glasses
- Serve a small bowl alongside a fruit platter for dipping
Save Pin Whether you're frosting something special or just standing at the counter with a spoon, this recipe delivers that pure cookie dough joy every single time.
Recipe FAQs
- → Why heat-treat the flour?
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Heat-treating flour at 350°F for 5-7 minutes eliminates harmful bacteria, making the flour safe to eat without baking. This step is crucial since the frosting isn't baked.
- → Can I pipe this frosting?
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This frosting has a soft, doughy texture that isn't ideal for intricate piping work. It spreads beautifully and works wonderfully for swirling onto cupcakes with a spatula.
- → How long does it keep?
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Store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature and stir before using for the best spreading consistency.
- → Can I customize the mix-ins?
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Absolutely. Try chopped walnuts, white chocolate chips, or even sprinkles for variety. The base dough remains delicious with different add-ins.
- → What if my frosting is too thick?
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Add up to 2 additional tablespoons of milk, one at a time, beating until you reach your desired consistency. This creates a lighter, more spreadable texture.
