Chocolate Chip Cookie Dough Frosting (Printable Version)

Rich and creamy chocolate chip cookie dough frosting ready in 10 minutes. Ideal for cupcakes, cakes, or enjoying by the spoonful.

# Ingredient List:

01 - 1 cup unsalted butter, softened

02 - 1 cup light brown sugar, packed

03 - 1/4 cup whole milk

04 - 2 teaspoons pure vanilla extract

05 - 2 cups all-purpose flour, heat-treated

06 - 1/2 teaspoon fine sea salt

07 - 3/4 cup mini chocolate chips

01 - Beat softened butter and brown sugar with 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 on low speed, mixing until just combined.

04 - Gently fold mini chocolate chips into frosting using spatula until evenly distributed.

05 - Frost cooled baked goods immediately or refrigerate up to 3 days. Bring to room temperature and stir before using if chilled.

01 -

It captures exactly that raw cookie dough flavor we all secretly love, but turns it into something you can proudly serve at parties
The texture is impossibly creamy and spreads like a dream, making it perfect for last-minute dessert emergencies

02 -

Heat-treating the flour is absolutely essential since we're eating this raw—spread it on a baking sheet at 350°F for 5 to 7 minutes and let it cool completely
This frosting is too soft for intricate piping work, but it's perfect for rustic swirls, spreading between cake layers, or just piling high on cupcakes

03 -

Room temperature ingredients are non-negotiable here—cold butter or milk will give you a lumpy, curdled mess that won't smooth out no matter how long you mix
Weigh your flour instead of scooping it, since packed flour can make your frosting dry and doughy in the wrong way