Cookie Dough Frosting (Printable)
Rich, creamy chocolate chip cookie dough topping ready in minutes
# What You 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
# Directions:
01 - Beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and mixture is 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 rubber spatula until evenly distributed.
05 - Use immediately to frost cooled desserts or refrigerate in airtight container up to 3 days. If chilled, bring to room temperature and stir before application.
# Expert Tips:
01 -
- It captures exactly that raw cookie dough experience we all secretly love
- Ready in ten minutes flat with zero baking required
02 -
- Heat treating the flour is nonnegotiable for safe consumption
- This frosting is too soft for intricate piping but perfect for spreading
03 -
- Use room temperature ingredients for the silkiest final texture
- Taste and add a pinch more salt if the frosting feels too sweet