Description
This creamy Cookie Dough Frosting combines the nostalgic flavor of classic cookie dough with a smooth, spreadable texture perfect for cakes, cupcakes, or even as a delicious dip. Made with heat-treated flour for safety, brown and granulated sugars for sweetness, and mini chocolate chips for that iconic crunch, it’s a no-bake frosting that’s quick to whip up and irresistibly tasty.
Ingredients
Scale
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1 1/2 cups powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Beat the Butter and Sugars: In a large bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the frosting.
- Add Milk and Vanilla: Pour in the milk and vanilla extract to the bowl and mix until the ingredients blend smoothly and evenly throughout the batter.
- Incorporate Powdered Sugar: Gradually add in the powdered sugar while continuing to beat the mixture, creating a thick and creamy frosting consistency without lumps.
- Fold in Flour and Chocolate Chips: Slowly fold in the heat-treated all-purpose flour and mini chocolate chips until they are evenly distributed, taking care not to overmix to preserve the texture.
- Use or Store: Use the frosting immediately to decorate cakes or cupcakes, or as a fun dip for cookies. Alternatively, refrigerate it in an airtight container for up to one week, letting it come to room temperature before use for best spreading consistency.
Notes
- Always use heat-treated flour to eliminate the risk of consuming raw flour.
- Adjust the amount of milk to achieve your preferred frosting thickness or spreadability.
- This frosting can be piped with a piping bag or simply spread using a spatula.
- Store refrigerated in an airtight container for up to one week; bring to room temperature before serving.
