This quick and delightful Cookie Dough Frosting is the perfect way to satisfy your cookie cravings in no time! If you love frosting, be sure to try my Buttercream Frosting and Cream Cheese Frosting recipes as well.
Cookie Dough Frosting and Raw Flour Safety
There’s been quite a bit of discussion about using raw flour in recipes like this Cookie Dough Frosting. While there’s no raw egg involved, some people have concerns about consuming raw flour. It’s important to make an informed decision that you’re comfortable with.
Tip: If you’re hesitant about using raw flour, you can easily heat-treat it. Simply spread the flour on a baking sheet and bake it for 10 minutes at 350°F (175°C). This process helps eliminate any potential bacteria, making it safe to use in your edible cookie dough frosting.
No matter how you prepare it, this Cookie Dough Frosting has a silky texture that melts in your mouth. Plus, it’s so quick to make that you can curb any chocolate chip cookie craving in just moments!
How to Make Edible Cookie Dough Frosting
I opted to use more milk than typical recipes suggest. The reason for this adjustment is that I was using the frosting on a layer cake, and the original consistency was too stiff to spread easily. By doubling the milk, I achieved a much creamier and smoother frosting, which I highly recommend if you’re planning to use it on cakes.
For Cupcakes: If you’d prefer to add a generous dollop of frosting on top of cupcakes, consider halving the amount of milk to achieve a thicker consistency. This way, your frosting will hold its shape beautifully.
Edible Cookie Dough Recipe Variations
As mentioned earlier, this cookie dough frosting recipe was modified to suit cakes. If you use less milk, you’ll end up with a more traditional edible cookie dough that can be scooped rather than spread.
Substitutions and Add-ins
Feel free to get creative with your frosting by adding in different mix-ins! Here are some ideas:
- Milk Chocolate Chips
- Sprinkles
- Chopped Nuts (such as macadamia nuts)
- Cocoa Powder (for an extra chocolatey flavor)
Ingredients
- 1½ cups packed light brown sugar
- 1 cup (2 sticks or 230 g) butter, at room temperature
- 1½ cups all-purpose flour*
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 1 cup whole milk
- 1 cup semi-sweet mini chocolate chips
Instructions
Cream the Butter and Sugar:
In a stand mixer fitted with the paddle attachment, beat the brown sugar and butter together on medium speed until smooth and creamy.
Add Dry Ingredients:
Add the flour, vanilla extract, and salt to the creamed butter mixture.
Mix until fully combined.
Incorporate Milk:
With the mixer on low speed, gradually add the milk, one tablespoon at a time, until fully incorporated and you reach the desired consistency.
Add Chocolate Chips:
Remove the bowl from the mixer.
Gently fold in the mini chocolate chips by hand until evenly distributed.
Notes
Heat-Treating Flour: To ensure the flour is safe to consume, you can bake it at 350°F (175°C) for 10 minutes before using it in the recipe.
Enjoy this creamy and indulgent Cookie Dough Frosting on your favorite cakes, cupcakes, or even straight from the spoon! It’s a fantastic way to add a sweet and fun twist to your desserts.
