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
Has anyone tried this with almond milk? My son is turning 3 and I know he’d love this but we suspect him to be lactose intolerant…. tips?
I would assume so. My husband and I are vegan and we substitute soy or almond for everything. Just add until you get the consistency you’re wanting
I was skeptical of this frosting, but went ahead and made it. OH MY GOODNESS!! It’s delicious!! Thanks for another great recipe!!
YAY!!
Just an FYI, but i saw on a cooking show, that there is a heat treated flour. It takes the raw flour taste away, but can’t remember who sells it.
Hi, I just wanted to know is the frosting easy to pipe? you normally pipe everything beautifully, but this seems to be spread on, I’m asking, only because I need to pipe and not spread on.
Thank you!!
help! its so tasty but i can feel the brown sugar.so crunchy! what have i done wrong?and what can i do to fix it??
Awesome frosting — I use salted butter and also add in 1 tsp espresso powder. Absolutely delicious!
HI there, is it possible to use this as a filler between cakes? Or would it be too sweet and sugary? Caught between a custard and this for a filling!!! Thanks
Thank you for the recipe they were amazing. And everyone loves cookie dough.
Can you make this icing ahead of time and put it in the fridge for a week before using it?
Yes, but let it come to room temp before using. 🙂
Thank you!!! Making it today for next weekend! Can’t wait to try it!
Can totally taste the flour. I used 2 1/2 cups; should’ve listened to my gut and cut it.
Yes, listening to your gut is important! It’s also important to remember that all palates are different. 🙂 Many folks enjoy this recipe as is.
Yep, that’s why I didn’t adjust it.
I microwaved the flour for 2 minutes stirring every 30 seconds. (Just in case) but mine didn’t taste like flour. I don’t know if that helped. I made the chocolate cookies with the frosting in the middle. It was so good.
I made this frosting as a filling for my stepson’s birthday cake (yellow cake with vanilla frosting on the outside,). It was so delicious!! Rave reviews. Thank you so much. He says he wants it every year for his birthday cake.