Cookie Dough Frosting
This smooth and creamy frosting tastes like your favorite chocolate chip cookie dough, in frosting form! Pipe this cookie dough frosting onto your favorite brownies, cupcakes, cookies, and more.
Ingredients
- 1 ¼ cups all-purpose flour spooned & leveled (160 grams)
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- 1 cup packed light brown sugar (200 grams)
- 1 cup powdered sugar (120 grams)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 tablespoon heavy cream (15 ml)
- ½ cup mini semi-sweet chocolate chips (90 grams)
Instructions
- To heat treat the flour: Place the flour in a microwave-safe bowl and microwave for 30 seconds. Test the temperature of the flour with an instant read thermometer, it needs to register at least 160°F. If not, microwave for 10 seconds at a time until it’s at the correct temperature. Alternatively you may bake the flour at 350°F for 5 to 7 minutes or until the flour reaches 160°F. Set aside to cool completely.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
- Add the brown sugar and continue mixing on medium speed for two minutes, stopping half way through to scrape down the sides of the bowl.
- Add the powdered sugar and mix for another 30 seconds on low speed until all of the sugar is fully combined.
- Add the vanilla and salt, then mix for another 30 seconds on low speed.
- Sift in the flour and mix on low speed until just combined, then mix in the heavy whipping cream. If needed, stop and scrape around the sides of the bowl to make sure everything is fully mixed together.
- Fold the mini chocolate chips into the frosting or mix them in on low speed until fully incorporated.
- Use as desired.
Notes
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 3 days.
Freezing Instructions: Frosting will freeze well for up to 3 months. Bring to room temperature and mix well before using.