Description
This Cookie Dough Frosting is a rich, creamy buttercream blended with baked flour and mini chocolate chips, creating a safe-to-eat, deliciously textured frosting perfect for cakes, cupcakes, macarons, and sandwich cookies. It’s a delightful twist on traditional buttercream with the nostalgic flavor and bits of cookie dough throughout.
Ingredients
Frosting Base
- 1 cup softened butter (2 sticks), salted or unsalted (see notes)
- ½ cup packed brown sugar
- 2 cups powdered sugar
Cookie Dough Mixture
- ⅔ cup all-purpose flour, baked and cooled
- ½ tsp salt
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Prepare the Flour: If you haven’t done so, bake the flour at 350℉ for 3-5 minutes or microwave for 1 minute, stirring every 15 seconds. This kills any bacteria in the raw flour. Let the flour cool completely before using to prevent melting the butter.
- Cream Butter and Sugars: Using a standing mixer or handheld mixer with paddle attachment, cream the softened butter, salt, and brown sugar on medium-high speed for 2-3 minutes until the mixture is very light and fluffy.
- Add Powdered Sugar: Turn off the mixer and add the powdered sugar. Mix on low speed until just incorporated. Then increase to medium speed and mix for another minute to combine thoroughly.
- Incorporate Flour: Add the baked and cooled flour. Mix on low speed until incorporated, then increase to medium speed and mix for another minute to fully integrate the flour and achieve a smooth texture.
- Add Milk and Vanilla: Pour in the milk or cream and vanilla extract. Mix on medium-low speed until combined, then raise to medium speed and beat for another minute until the frosting is light and fluffy.
- Fold in Chocolate Chips: Use a spatula to gently fold in the mini chocolate chips evenly throughout the frosting without breaking them up.
Notes
- If using salted butter, reduce the salt in the recipe to ¼ tsp to avoid oversalting.
- Creaming the butter and brown sugar first is crucial for a creamy texture; adding ingredients out of order may result in a grainy frosting.
- Due to chocolate chips, this frosting is best spread with a spatula or spooned on, as it doesn’t pipe neatly. Alternatively, pipe the frosting first and add chocolate chips afterward.
- You can substitute mini chocolate chips with chopped regular chocolate chips, white chocolate chips, chocolate chunks, M&Ms, or your favorite chopped chocolate bar.
- For more frosting tips, consult an American buttercream frosting guide regarding coverage and storage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
