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This scrumptious frosting is as sweet and irresistible as cookie dough! Add it to your favorite desserts for a pop of creamy decadence!
Once you use homemade frosting for all of your baking needs, you’ll never go back. Packaged frosting just doesn’t cut it! White chocolate buttercream, cream cheese frosting, and chocolate cream cheese frosting are more amazing recipes to try next!
Cookie Dough Buttercream Frosting Recipe
Calling all cookie dough lovers! Here’s a frosting recipe for you to level up all of your favorite cake and cupcakes with. (Or you can just eat it straight out of the bowl, that’s a solid option, too!) This cookie dough frosting tastes just like cookie dough but with all of the rich, creamy goodness of buttercream!
This frosting is based off of the batter from chocolate chip cookies, so it’s loaded with mini chocolate chips for a pop of texture and chocolatey flavor! The frosting itself tastes like vanilla and brown sugar. It’s so sweet and delicious, you won’t be able to resist! Go ahead and taste test a spoonful. Your tastebuds will thank you.
Ingredients You’ll Need
Standard baking ingredients are the only things you need here! I love this recipe because it uses so many things that I already have in my pantry. It’s the perfect thing to whip up when you get a late night sweet tooth. Measurements for each of the ingredients listed below can be found in the recipe card at the end of the post.
- Butter: I used unsalted butter! Make sure your butter is soft so your frosting mixes together smoothly.
- Dark Brown Sugar: I used dark brown sugar for a deep, smoky sweetness.
- Powdered Sugar: Powdered sugar is a must for frosting that is smooth and sweet!
- All-Purpose Flour: You’ll need to heat treat your flour to make sure it’s safe to eat in your frosting. You can find out how to do this in step 1 of the instructions below!
- Salt: A sprinkle of salt will help to enhance the flavor of your entire batch of frosting.
- Milk: Used to adjust the consistency of your cookie dough frosting.
- Vanilla Extract: Gives your frosting that sweet cookie flavor. Use pure vanilla extract if you can!
- Mini Chocolate Chips: When I think of cookie dough, I think of chocolate chip cookie dough. It just has a classic, nostalgic flavor that is so delicious! You can swap these out for your other favorite cookie mix-ins.
How to Make Homemade Cookie Dough Frosting
Cookie dough frosting is super quick and easy to make! Just remember to heat treat your flour so that it’s free of any bacteria.
- Heat Treat Flour: Be sure to heat-treat the flour and allow it to cool before using in this recipe. You can spread it on a baking sheet and bake at 350°F or heat it in the microwave for about 1 minute and 30 seconds, stirring every 20 seconds to prevent it from burning. Allow to cool completely before using to avoid melting the butter. Cooking the flour kills bacteria and makes it safe to eat in the frosting.
- Butter Mixture: Add the butter to the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add in the brown sugar and beat again for 2-3 minutes on medium-high.
- Add Powdered Sugar: Scrape down the sides and bottom of the mixer and add the powdered sugar. Mix on low until incorporated, increasing the speed to medium-high to beat it further.
- Add in Remaining Ingredients: Add the flour and salt and beat on low until incorporated. Add 3 tablespoons of milk and the vanilla. Beat on medium speed until combined and fluffy. If the frosting is too stiff, add 1-2 more tablespoons of milk and beat again until smooth and light.
- Add Mix-Ins: Fold in the mini chocolate chips by hand.
- Frost: Use to frost your favorite desserts! If frosting cupcakes, avoid using any piping tips other than a very large round tip. The chocolate chips will clog star tips.
Tips for Making the Best Cookie Dough Frosting
These are a few ways you can customize and perfect your cookie dough frosting. You’re going to love how it turns out and want to use it on all of your favorite baked goods!
- Soften Your Butter: The key to a smooth buttercream-based frosting is to soften your butter before use. If your butter is too hard, your frosting may turn out lumpy. Only heat your butter until soft. If it’s melted, it will make your frosting a soupy mess.
- Other Mix-Ins: Whatever you like to add to your cookies, you can add to your frosting! Some other things to try are white chocolate chips, macadamia nuts, chopped pecans, butterscotch chips, shredded coconut, and more.
- Delicious Pairings: The flavor of cookie dough frosting works with just about any cake or cupcake. Try it on this classic yellow cake, white cake, or chocolate cake! Need more inspo? Find more amazing cake recipes here.
Storing Leftover Frosting
Sometimes I overdo it a little when I make frosting and end up having way more than I need. If you run into a situation like this, good news! Cookie dough frosting is great for storing and enjoying later. (This also makes it great for making ahead!)
- At Room Temperature: Store in a cool, dry place for 2-3 days in an airtight container.
- In the Refrigerator: Your frosting will stay good in the fridge for 1-2 weeks in an airtight container.
- In the Freezer: You can freeze your cookie dough frosting for 2-3 months in an airtight container or freezer bag. When you’re ready to use it, allow to thaw in the fridge overnight, and then let it come to room temperature on the counter.
Note: If you’re wanting to use your refrigerated frosting, allow it to come to room temperature first. This will make it frost more easily.
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Be sure to heat-treat the flour and allow it to cool before using in this recipe. You can spread it on a baking sheet and bake at 350°F or heat it in the microwave for about 1 minute and 30 seconds, stirring every 20 seconds to prevent it from burning. Allow to cool completely before using to avoid melting the butter. Cooking the flour kills bacteria and makes it safe to eat in the frosting.
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Add the butter to the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add in the brown sugar and beat again for 2-3 minutes on medium-high.
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Scrape down the sides and bottom of the mixer and add the powdered sugar. Mix on low until incorporated, increasing the speed to medium-high to beat it further.
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Add the flour and salt and beat on low until incorporated. Add 3 tablespoons of milk and the vanilla. Beat on medium speed until combined and fluffy. If the frosting is too stiff, add 1-2 more tablespoons of milk and beat again until smooth and light.
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Fold in the mini chocolate chips by hand.
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Use to frost your favorite desserts! If frosting cupcakes, avoid using any piping tips other than a very large round tip. The chocolate chips will clog star tips.
Serves: 2
Calories3052kcal (153%)Carbohydrates383g (128%)Protein14g (28%)Fat167g (257%)Saturated Fat105g (525%)Polyunsaturated Fat5gMonounsaturated Fat36gTrans Fat6gCholesterol387mg (129%)Sodium1007mg (42%)Potassium247mg (7%)Fiber5g (20%)Sugar324g (360%)Vitamin A4560IU (91%)Vitamin C1mg (1%)Calcium281mg (28%)Iron5mg (28%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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