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. 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
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.
Substitutions
Instead of chocolate chips, you can add in whatever you have on hand!
- Milk Chocolate Chips
- Sprinkles
- Nuts (such as macadamia)
- Cocoa powder for more chocolate flavor
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.
More Frostings
Creamy Cookie Dough Frosting
Ingredients
- 1 ½ cup packed light brown sugar
- 1 cups (2 sticks or 226 g) butter, at room temperature
- 1 ½ cups all-purpose flour*
- 2 teaspoons McCormick vanilla extract
- ½ teaspoon table salt
- 1 cup whole milk
- 1 cup semi-sweet miniature chocolate chips
Instructions
- 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.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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
16 tablespoons is a cup u should just put down a cup of whole milk.
I specifically talk about that in the blog post, but I think that it should be added 1 tablespoon at a time. Make sense now? 🙂
Amanda, God bless your patience! You definitely have more than me haha ❤
I notice with your frostings that you seem to always use milk. I have always been told that you then have to refrigerate the dessert (cake, cupcakes, cookies, etc) do that the milk doesn’t spoil. (Thus I always use water in my frosting.)
Do you do this? I don’t always like cold cookies or cake, and when taking a cake to deliver to customer, I don’t always want them to have to refrigerate either.
Thoughts?
I simply do not like the consistency of frosting when I use water. While you certainly can refrigerate cakes that have dairy in them, it is not always necessary.
I made this as a test run (so I could eat it by the spoonful) and my frosting came out much thicker than yours looks.
Now that I have the experience (and probably fat) under my belt, I plan on using even less flour to make it again this week to fill a cake (for my husband so I can eat it again).
Environmental factors like humidity can make a big difference in how thick frosting is. I think it’s a great idea to limit the flour the next go round! I am sure it will work great. 🙂
This looks delicious!! If I use skim milk, should I halve the amount of milk since it has a thinner consistency than whole milk? Also, if I use this as a filler in chocolate cake, do you think it would taste good with buttercream frosting as the topping?
I would not change the amount of milk. And yes, it will take good with buttercream but will be very sweet! 🙂
I love it and no u don’t need to refrigerate it because there isn’t enough milk to worry about
I made this for a coworkers birthday and man was it a HIT!! People are still talking about it 🙂
I’ve been following you on facebook and I think your videos are just fabulous! Love all your frosting techniques.
Much Love!!
So happy to hear you all enjoyed it Ashley!!
Salted or unsalted butter?
You can use either. I use unsalted.
i was hoping to find a nutrition chart for this, i want to make it for easter but a friend is diabetic so i want to show them the percentages that are in the frosting so they can either try it or not lol
My guess would be no… I don’t have diabetic friendly recipes on my site. 🙁
I was wondering if is possible to substitute self rising flour for the all purpose flour?
Yes. I just did (literally 30 seconds ago). It came out wonderful! I did increase the milk (I was shocked, too!) but I ended up with a light, creamy-yet-fluffy frosting to pair with moist chocolate cake and a raspberry-cream-cheese filling. 😀 Can recommend, if you’re in a pinch and can’t get to the store. I used unsalted butter and didn’t add any salt.
Will gluten free flour work with this recipe?
Or just leave out the eggs and evening of your favorite cookie recipe, and add the milk until you get the consistency you want? Asking because the recipe is very similar to our favorite chocolate chip cookie recipe.. We frost our Chocolate Chip Cookies with cookie dough while the next batch is baking, but hadn’t thought about adapting it as a frosting. Thanks. Love this idea for frosting.