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
Mine is a little sour so weird can some one help please I.T looks so good all ingredients were fresh
Can we use a regular hand mixed if we don’t have a stand mixer?
Yes you can or a fork works well also.
I think I added too much flour. I’m all done mixing mine uo, did exactly as the recipe said and it has a taste of something that I can’t quite point out. Froating with a bit more taste of flour in it, it seems. Idk…. it doesn’t seem like frosting to me
Up* frosting * sorry, auto correct
So I just made this & am having the same issue!!!!
Sorry you are having issues! If you can detect the flour “flavor” you have just have a more sensitive palate. Feel free to decrease the amount of flour used, just be mindful of how of consistency you want and the amount of liquids.
Try replacing 1/2 cup of flour, with 1/2 cup powder sugar works perfect
How much does this make? I don’t see a total at the end, or if it frosts a certain number of cupcakes, or a certain size of cake(s).
I put it on a 13 x 9 size cake and it was the perfect amount!
It does about 20 regular size cupcakes, at least.
I made 24 with a cake mix. I liked it high and still had almost 2 cups left over.
I just made this frosting–it is fabulous. The person who developed it is a genius. Thanks for sharing it with us.
Question.. Can you use 1-2% milk instead of whole milk? I always have this on hand than the whole milk.
Mine came out thicker than the picture, especially after I put it in the fridge over night. Can I bake this into cookies?
There’s no eggs or leavener, probably wouldn’t turn out well.
I followed this recipe exactly and the amount of milk totally ruined it. It was so runny that I had to add powdered sugar, cream cheese AND freeze it because it was completely running off the sides and totally defeating the purpose of doing the recipe. I should have stopped with just a quarter of the milk. This ruined my brownies and my night. Won’t be trying this again.
I talk very specifically about the milk in this recipe and even (annoyingly) suggest that you add 1 tablespoon at a time. (of 16!) When you are adding 1 tablespoon at a time you are also able to see if the frosting becomes too runny or just not the consistency you prefer. I’m sorry that your brownies and night were ruined, but the recipe is good and is worth trying again. Maybe have a friend over who can help and when it’s amazing you can celebrate with cocktails.
Great recipe! How can we make it chocolate, chocolate chip cookie dough frosting? Would you just add cocoa powder? Thank you!
I love to bake!