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  • Cookie Dough Frosting

    filed under: Decorating on November 14, 2014

    This delicious, quick, and easy Cookie Dough Frosting is a fantastic (and quick!) way to indulge your cookie cravings!

    Creamy Cookie Dough Frosting (No Egg!)

    Cookie Dough & 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. 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!

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    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!

    Creamy Cookie Dough Frosting (No Egg!)

    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.

     

    Creamy Cookie Dough (No Egg!)

    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!

    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 a 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!

    Chocolate Cookie with Cookie Dough filling~ the ultimate cookie sandwich!

    I also used this recipe in an OUT OF THIS WORLD Brownie Cookie Dough Cake.

    Brownie Cookie Dough Cake

    creamy cookie dough frosting

    Creamy Cookie Dough Frosting (No Egg!)

        Ingredients

        • 1 1/2 c packed light brown sugar
        • 1 c (2 sticks, 226g) butter, at room temperature
        • 2 1/2 c all-purpose flour
        • 2 tsp. McCormick vanilla extract
        • 1 tsp. salt
        • 16 tbsp. (1 cup) whole milk
        • 1 c semi-sweet miniature chocolate chips

        Instructions

        1. Beat brown sugar and butter together in stand mixer on medium speed until smooth and creamy.
        2. Add in flour, vanilla extract, and salt into creamed butter until fully combined.
        3. With mixer on low speed, and in milk 1 tablespoon at a time until fully incorporated.
        4. Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.

        Slightly modified from allrecipes.com.

         

         

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        Comments

        i added less flour and added powdered sugar.

        I made this tonight and frosted a simple devils food cake with it. It was sweet and oh so tasty! Garnered rave reviews from the entire family! This will be a “go-to” frosting for sure!

        Do I need to use whole milk?

          I used 2% and it came out just fine.

        I just made your icing and had an issue. As I was at about the 3/4 cup mark on the milk I noticed it getting really wet- not conducive to icing cupcakes. I re-read your post to find the comment regarding cutting the milk in half for cupcakes?!?!? Your post picture IS a cupcake so I assumed the recipe was for cupcakes. It just made it confusing. I’m hoping I saved it with more flour & sugar and I put it in the fridge to firm up. Maybe change the picture or adjust the recipe…

          If you actually READ the post, not just looked at the multiple different pictures with different consistencies in each, she clearly states that this is for between cake layers, and advises to use less milk if using for other purposes.

        Every thing looks so great

        This recipe is delicious. I iced a 9×13 cake and still had some left over. Do I need to refrigerate the cake with this icing?

        Just. Are this with Bob’s RedMill gluten free 1 for 1 flour and my som with celiac said it was the best frosting he has ever had. Thanks so much for this recipe!

        Good and Nice recipes.
        They all are really Good congratulation.

        Absolutely delicious ❤
        Made without a stand up mixer mixed all by hand and followed recipe exactly. I only needed 14tsps of milk. But definitely a huge hit at my house. Thank you.

        Thanks for sharing your recipes I love to bake.

        Do you have a recipe for choc cupcakes as good as theb choc ganash cake

        can you pipe this on cupcakes or is it easier to use the scoop?

        Due to a dairy allergy, Can almond milk be used in place of the milk?

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