Cookie Dough Frosting (Print Version)
Rich and creamy chocolate chip cookie dough frosting ready in 10 minutes. Ideal for cupcakes, cakes, or dessert toppings.
# What You'll Need:
→ Base
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) light brown sugar, packed
03 - 1/4 cup (60 ml) whole milk
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups (250 g) all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup (120 g) mini chocolate chips
# How-To Steps:
01 - Beat softened butter and brown sugar with hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and smooth.
03 - Gradually add heat-treated flour and salt, mixing on low speed until just combined.
04 - Gently fold mini chocolate chips into the frosting using a spatula until evenly distributed.
05 - Use immediately to frost cooled baked goods, or refrigerate in airtight container for up to 3 days. If chilled, bring to room temperature and stir before application.
# Expert Tips:
01 -
- Tastes exactly like sneaking raw cookie dough but without any worry
- Comes together in under ten minutes with zero baking required
02 -
- Heat-treating flour takes five minutes but prevents any food safety concerns
- This frosting stays soft and spreadable, so skip it for detailed piping work
03 -
- Bring all ingredients to room temperature before starting for the silkiest result
- If your frosting feels too stiff after refrigerating, let it sit for twenty minutes