This delicious, quick, and easy Cookie Dough Frosting is a fantastic (and quick!) way to indulge your cookie cravings! If you love frosting be sure to try my Buttercream Frosting and Cream Cheese Frosting.
Cookie Dough Frosting & Raw Flour
This recipe has been very controversial on my blog… and not because of raw egg because there is none of that. But because of the “raw” flour. (there is no such things are “raw” flour) After doing extensive research I have concluded that this is not something I consider a risk to my family. You will, of course, want to make your own best-educated choice. (See Yes, it’s OK to Eat Raw Flour for more information.)
If you have any hesitancy at all about eating raw flour, simply place flour on a baking sheet and bake for 10 minutes at 350°F. Easy peasy!
No matter how you make it, this Cookie Dough Frosting has the texture of silk and completely melts in your mouth. And because it is so fast, you can quench any chocolate chip cookie craving is just moments!
How to Make Edible Cookie Dough
You will see that I wrote 16 tablespoons in the recipe. As annoying as that is, I found that I liked the texture better when the milk was very slowly incorporated. You can certainly just add in 1 cup of milk all at once.
I used far more milk than the original recipe suggested. The reason I did this is that the frosting was being used in a layer cake and it was far too hard to spread as-is. So I doubled the milk to achieve a much creamier and smoother frosting. I highly recommend that for use on cakes! If you just want to put a big dollop on a cupcake, try halving the milk and seeing if you prefer that consistency.
Edible Cookie Dough Recipe
As I mentioned above, this cookie dough recipe was modified so that I could use it on cakes. If you use less milk, you will see a more “traditional” cookie dough, one that needs to be scooped rather than spread.
You can also play with this recipe to your heart’s content! Try adding sprinkles instead of chocolate chips, or white chocolate chips and finely chopped macadamia nuts, or a bit of cocoa for a chocolate chocolate chip cookie dough!
I prefer semi-sweet (or even bittersweet) chocolate chips in this frosting. The slightly bitter chocolate compliments the sweet cookie dough quite nicely.
I used the Easiest Chocolate Cupcake recipe to test out my frosting on. It was a match made in heaven of course!
Be sure to check out how I used this fabulous recipe in a Chocolate Cookie Dough Sandwich Cookie!
I also used this recipe in an OUT OF THIS WORLD Brownie Cookie Dough Cake.
This delicious, quick, and easy Cookie Dough Frosting is a fantastic (and quick!) way to indulge your cookie cravings!
- 1 1/2 cup packed light brown sugar
- 1 cups (2 sticks or 226g) butter, at room temperature
- 1 1/2 cups all-purpose flour*
- 2 tsp. McCormick vanilla extract
- 1 tsp. salt
- 16 tbsp. 1 cup whole milk
- 1 cup semi-sweet miniature chocolate chips
Beat brown sugar and butter together in stand mixer on medium speed until smooth and creamy.
Add in flour, vanilla extract, and salt into creamed butter until fully combined.
With mixer on low speed, and in milk 1 tablespoon at a time until fully incorporated.
- Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.
Recipe Video
*After testing this recipe and submitting to taste testers, I have decreased the flour from 2 1/2 cups down to 1 1/2 cups.
PLEASE WATCH THIS if you have objections about the flour in this recipe.
I am thankful that Kara from Kara’s Koutour Cakes addressed the “raw flour” issue. I could not agree with her more! SEE IT HERE
I LOVE Chocolate Chip Cookie Dough! Cannot wait to try this recipe! Thank you! Thank you!
Why cant you eat raw flour?
I have made a lot of your recipes and they were all fantastic please keep sharing
I cannot wait to try some of your creations. YOU ARE CREATIVE!:} please, continue.
I just made this frosting! It is soooo good! I used a cake mix for the cupcakes, but there is way too much frosting left over. Can I refrigerate it for any period of time?
I do not understand the issue of using “raw flour”. I need to be educated.
U AI amazing ad good. Need cake book.
Would you change anything for gluten free flour? Increase or decrease measurements?
i cant wait for my 11 year old to make this.yummy
I made the frosting and used dark sugar because I did not have light. I made it and not only was it runny but had a strong flour taste. Please let me know what I did wrong. And can I put nuts instead of Choc chips?
Thank you.
Put it in the refrigerator. I bet you butter was to warm.
Ummmm looks yummy!! Going to make some cookie dough frosting
Yummy going to try this thank you.
This frosting in not over powering sweet like most frostings. You can do so much with this recipe and everyone loves something different every now and then.
What does c stand for in the recipe pl
Cup
I love iambaker, Amanda. Have shared a lot of your recipes
I wish you had a ‘print’ button for your recipes. Copying and pasting and then editing to remove the back story is so labor intensive.
GSher – There is a print button right under the picture for the recipe. At least on my computer there is.
This was delicious ,I made it for my granddaughters Birthday Cake and she loved it. Thank you!!!!
If I make this ahead of time, how long will it stay?
I was wondering if 1 I could make this but instead of using it as a frosting or anything just eat it out of a bowl with a spoon? 2 do I have to add in chocolate chips or anything else?
lol Sure! I would use less flour if you are not adding chocolate chips so the buttery flavor really comes through. 🙂
Thank you! How much less flour should I use? Like instead of 1 1/2 cup just do one cup? Or more than that? Or less than that?
I have not made this YET, but being afraid of “raw flour” is ridiculous……..people eat “cookie dough” by the cup full……….and it has RAW FLOUR in it….as well as some other things people eat raw flour in…….what is the big deal?
I agree Marilynn!
This recipe is great!! Made it today with my father’s famous one pan wonder chocolate cake. Sooooo good!!! And easy my 9 year old helped…
thanks!!
There should be instructions to heat the flour in the oven to kill any bacteria that may exist prior to adding it in. Online I found instructions – spread up to 2 cups onto a cookie sheet, bake at 350 for 5 minutes.
As a kid we made something like this to eat by the spoonful!
There are instructions. 🙂
I so need to make this for my upcoming retreat! And Ima gonna fill it with “raw flour” & not tell anyone! LMAO!!
Seriously though, just watched that video. Thanks for linking that ‘cuz I needed the laugh
lol So glad you liked it!!!! We need to hang out, I need more common sense people with a sense of humor in my life. 😂
I would love to hang out! It’s not too far of a drive…
🙂
Looking for Macadamia nuts and white chocolate chips cookie recipe
What do you add if it’s to thin