I’m sharing a Chocolate Chip Cookie Dough Buttercream that uses just a handful of ingredients and comes together in under 10 minutes, ideal for filling cakes, cookies, or topping cupcakes.

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I’m the kind of baker who sneaks frosting off the spatula, and this chocolate chip cookie dough frosting makes that kind of stealing feel totally justified. It tastes like that childhood bite but more grown up, richer from real unsalted butter and dotted with mini semisweet chocolate chips for the perfect little crunch.

I keep picturing it crown a batch in a Vanilla Cupcakes With Cookie Dough Frosting post or hiding between layers as a surprise in a Cookie Dough Buttercream Frosting cake. It’s simple, kinda addictive, and the kind of trick you pull when you want to wow without overdoing it.

Ingredients

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Butter — Rich in saturated fat and vitamin A, adds silky mouthfeel and buttery flavor.
Brown sugar — Packed with carbs and molasses flavor, gives deep caramel notes and sweetness.
Powdered sugar — Pure sweetener, dissolves fast, adds sugary smoothness but little nutrition.
Heat treated flour — Cooked to be safe to eat, mostly starch and some protein, subtle grain taste.
Mini chocolate chips — Provide chocolate flavor, small fat and sugar boost, a pleasing crunchy texture.
Milk or heavy cream — Thins and enriches frosting, adds fat and lactose, makes it smoother and richer.
Vanilla extract — Tiny amount lifts flavors, adds aromatic complexity, no real nutrition to speak of.
Salt — Small pinch balances sweetness, enhances flavors, contributes sodium so use sparingly.

Ingredient Quantities

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1 1/2 cups (180 g) powdered sugar

1/2 cup (60 g) all purpose flour, heat treated

2 to 3 tbsp milk or heavy cream

1 tsp vanilla extract

1/4 tsp fine salt

1/2 cup (90 g) mini semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C). Spread the 1/2 cup (60 g) all purpose flour in a thin, even layer on a small baking sheet and bake 5 to 7 minutes to heat treat it so it reaches about 160°F, stirring once or twice. Let the flour cool completely before using. (If youre in a rush you can microwave the flour on 50% power in 20 second bursts, stirring, until warm to the touch and smells slightly toasty.)

2. In a large bowl, beat 1/2 cup (113 g) unsalted butter, softened, with 3/4 cup (150 g) packed light brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once so no brown sugar hides in the corners.

3. Reduce mixer speed to low and add 1 1/2 cups (180 g) powdered sugar in two additions so it doesnt explode everywhere, then add 1/4 tsp fine salt. Mix until the sugar is mostly incorporated.

4. Add the cooled, heat treated 1/2 cup (60 g) flour and mix on low until just combined. Dont overmix or the frosting can get gummy.

5. Pour in 2 tablespoons milk or heavy cream and 1 tsp vanilla extract, then beat on medium for 20 to 30 seconds. If the frosting is too stiff add the 3rd tablespoon of milk a teaspoon at a time until you reach spreadable consistency.

6. Taste and tweak: if its too sweet add a little more salt, if too thin add a tablespoon more powdered sugar. Small adjustments make a big difference so go slow.

7. Fold in 1/2 cup (90 g) mini semisweet chocolate chips by hand with a spatula so they stay evenly distributed and dont get smashed by the mixer.

8. If you need a firmer frosting for piping or filling, chill in the fridge 15 to 30 minutes, then re-whip briefly to soften before using. For softer spreadable frosting skip the chill.

9. Store leftovers in an airtight container in the fridge up to 5 days, or freeze up to 3 months. Bring to room temp and give it a quick whip before using again.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. Small baking sheet for heat treating the flour
3. Instant read thermometer to check the flour hits about 160°F (optional but helpful)
4. Large mixing bowl
5. Electric mixer, stand or hand held, for creaming and whipping
6. Rubber spatula and a bowl scraper to fold in chips and scrape the sides
7. Measuring cups and spoons plus a kitchen scale for the gram measurements
8. Airtight container for storing leftovers, and a fridge or freezer for chilling/storage

FAQ

Q: Is this frosting safe to eat raw since it uses flour? A: Yes, but only if you heat treat the flour first. Spread the flour on a baking sheet and bake at 350°F for about 5 minutes, stirring once, or microwave in 30 second bursts until it reaches about 160°F. That kills any bacteria so it's safe to eat without eggs.

Q: How do I fix the texture if the frosting is too thick or too thin? A: If it's too thick add 1 tablespoon milk or cream at a time until smooth. If it's too thin add a little more powdered sugar or chill it in the fridge for 10 to 20 minutes to firm up. Dont overdo the liquid, a little goes a long way.

Q: How long does cookie dough frosting keep and can I freeze it? A: Store in an airtight container in the fridge for up to 1 week. You can freeze it for up to 2 months, thaw overnight in the fridge and whip briefly to bring back the texture.

Q: Can I make this dairy free or swap ingredients? A: Yes, swap the butter for a vegan stick butter and use a plant milk like oat or almond. Brown sugar and vanilla can stay the same. It wont be exactly like the original but still tasty.

Q: How much does this recipe make and what can I use it for? A: It makes about 2 cups of frosting, enough for 12 cupcakes or to fill and frost a small two layer cake. It's great on cupcakes cookies or as a dip for fruit.

Q: Any tips for keeping the mini chocolate chips from sinking? A: Fold the chips in at the very end, and use mini chips not regular size. You can also spread the frosting first, then sprinkle extra chips on top so they stay visible. Chill the frosting briefly before piping if you want cleaner shapes.

Cookie Dough Frosting Recipe Substitutions and Variations

Unsalted butter (1/2 cup)
- Salted butter, 1:1, just skip or cut back on the 1/4 tsp salt called for
- Vegan buttery spread or margarine, 1:1, similar texture but a bit softer at room temp
- Solid coconut oil, 1:1 by volume, will firm up when chilled and adds a light coconut note
Light brown sugar (3/4 cup)
- Dark brown sugar, 1:1, for a stronger molasses flavor
- Granulated sugar plus molasses: for 3/4 cup use 3/4 cup granulated + 3/4 tablespoon molasses to mimic light brown
- Coconut sugar, 1:1, less moist and more caramel like, color will be darker
All purpose flour, heat treated (1/2 cup)
- Heat treated oat flour, 1:1, gluten free and a tad chewier
- Almond flour, use by weight (about 56 g for 1/2 cup), gives a nuttier softer frosting texture
- Same AP flour but heat treat it yourself in the oven or microwave before using, if you forgot to pre-treat
Mini semisweet chocolate chips (1/2 cup)
- Chopped semisweet or bittersweet chocolate, same weight, melts into gooey pockets
- Milk chocolate chips, 1:1, sweeter and creamier
- Non dairy or vegan chocolate chips, 1:1, for dairy free diets

Pro Tips

– Let the butter actually be soft but not greasy, if it feels slick or melting your frosting will split. If you’re in a rush pop it in the microwave for 4 to 6 seconds at a time, check, dont overdo it or you end up with oil and a sad texture.

– Sift the powdered sugar and add it slowly on low so you dont get a dust cloud or grainy frosting, once it mostly comes together crank the speed for 20 to 30 seconds for a lighter texture. Scrape the bowl, theres always sugar hiding in the corners.

– Heat treat the flour thin and even, let it cool fully before you use it, if the flour is warm the butter will soften too much and your frosting gets runny. A quick tip, pop the chips in the freezer while you wait so they dont melt into the mix.

– If the frosting is too sweet a pinch more salt will change everything, dont dump it though, add a little at a time and taste. If its too thin chill it briefly then re-whip, that firms it up without having to add more sugar.

– For smooth spreads heat a metal spatula in hot water, dry it and then smooth the frosting in long strokes, works way better than scraping. And when piping or filling chill it until firm, then give it a quick whip so it loosens but still holds shape.

Cookie Dough Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing a Chocolate Chip Cookie Dough Buttercream that uses just a handful of ingredients and comes together in under 10 minutes, ideal for filling cakes, cookies, or topping cupcakes.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven preheated to 350°F (175°C)
2. Small baking sheet for heat treating the flour
3. Instant read thermometer to check the flour hits about 160°F (optional but helpful)
4. Large mixing bowl
5. Electric mixer, stand or hand held, for creaming and whipping
6. Rubber spatula and a bowl scraper to fold in chips and scrape the sides
7. Measuring cups and spoons plus a kitchen scale for the gram measurements
8. Airtight container for storing leftovers, and a fridge or freezer for chilling/storage

Ingredients

1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1 1/2 cups (180 g) powdered sugar
1/2 cup (60 g) all purpose flour, heat treated
2 to 3 tbsp milk or heavy cream
1 tsp vanilla extract
1/4 tsp fine salt
1/2 cup (90 g) mini semisweet chocolate chips

Directions

Preheat oven to 350°F (175°C). Spread the 1/2 cup (60 g) all purpose flour in a thin, even layer on a small baking sheet and bake 5 to 7 minutes to heat treat it so it reaches about 160°F, stirring once or twice. Let the flour cool completely before using. (If youre in a rush you can microwave the flour on 50% power in 20 second bursts, stirring, until warm to the touch and smells slightly toasty.)
In a large bowl, beat 1/2 cup (113 g) unsalted butter, softened, with 3/4 cup (150 g) packed light brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once so no brown sugar hides in the corners.
Reduce mixer speed to low and add 1 1/2 cups (180 g) powdered sugar in two additions so it doesnt explode everywhere, then add 1/4 tsp fine salt. Mix until the sugar is mostly incorporated.
Add the cooled, heat treated 1/2 cup (60 g) flour and mix on low until just combined. Dont overmix or the frosting can get gummy.
Pour in 2 tablespoons milk or heavy cream and 1 tsp vanilla extract, then beat on medium for 20 to 30 seconds. If the frosting is too stiff add the 3rd tablespoon of milk a teaspoon at a time until you reach spreadable consistency.
Taste and tweak: if its too sweet add a little more salt, if too thin add a tablespoon more powdered sugar. Small adjustments make a big difference so go slow.
Fold in 1/2 cup (90 g) mini semisweet chocolate chips by hand with a spatula so they stay evenly distributed and dont get smashed by the mixer.
If you need a firmer frosting for piping or filling, chill in the fridge 15 to 30 minutes, then re-whip briefly to soften before using. For softer spreadable frosting skip the chill.
Store leftovers in an airtight container in the fridge up to 5 days, or freeze up to 3 months. Bring to room temp and give it a quick whip before using again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.