This cookie dough frosting combines real safe-to-eat cookie dough with deliciously creamy homemade buttercream. Make the cookie dough first, then fold into the buttercream. Not surprisingly, it’s irresistible on your favorite cake or cupcakes, especially vanilla cupcakes and chocolate cupcakes!
Hooray for Cookie Dough
This cookie dough frosting recipe comes straight from the owner of DŌ Cookie Dough Confections, Kristen Tomlan. Kristen is the genius behind the first gourmet edible cookie dough bakery and, luckily, she’s one of my dearest friends. She is generously allowing me to share her favorite cookie dough buttercream with all of you, a recipe from her cookbook!
Hello, Cookie Dough cookbook by Kristen Tomlan is a dessert lovers dream come true. This book offers a must-have collection of 110 delicious dessert recipes for bakers of any skill level. It’s filled with dozens of safe-to-eat cookie dough recipes and flavors, plus endless chapters of sweet treats including brownies, cakes, cookies, fudge, and breakfast sweets all centered around our favorite flavor: cookie dough! (Link to Kristen’s beautiful book is an affiliate link.)
I published her cookie dough cupcakes on my blog and decided to give the cookie dough buttercream a separate page, just in case you want to use it for different recipes. Unlike other cookie dough frostings, this recipe combines buttercream AND cookie dough—it’s not just cookie dough “flavored.” Rather, there are actual pieces of cookie dough inside every single bite.
Why You’ll Love This Cookie Dough Frosting
- From the world’s most popular cookie dough bakery
- Combines buttercream AND cookie dough
- Completely safe-to-eat
- Uses basic ingredients
- Brown sugared and filled with mini chocolate chips
Plus, this recipe yields extra cookie dough for garnish or snacking!
Safe-To Eat Cookie Dough
This frosting is completely safe to eat because we’re using heat-treated flour and pasteurized egg whites. More info on each:
I love that this buttercream is slightly salted, so it’s not overly sweet. By itself, it’s reminiscent of actual cookie dough. Use a spoon to break little chunks of cookie dough, then beat it into the frosting on low speed. It’s ok if the cookie dough chunks are not fully combined into the buttercream. (Because why wouldn’t you want surprise cookie dough bites in frosting?!)
You can spread the frosting onto the cupcakes with a knife/icing spatula or pipe with a large round piping tip. The cookie dough chunks will get stuck in a smaller tip. Pile it on high!
Cookie Dough Frosting Tastes Best With:
- Cookie Dough Cupcakes
- Vanilla Cupcakes
- Chocolate Cupcakes
- Confetti Cupcakes
- Peanut Butter Cupcakes
- White Cake
- Chocolate Cake
- Vanilla Cake
How to Heat Treat Flour
Option 1 – Microwave
Option 2 – Oven
Cookie Dough Buttercream Frosting Recipe
Ingredients You’ll Need
Instructions
- In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a silicone spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
- Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
- Freeze or refrigerate the cookie dough as you prepare the buttercream portion of the recipe.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light, fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a silicone spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
- Break the cookie dough into quarter-size chunks. (If desired, save enough dough to make little cookie dough ball garnishes for the top of your cake/cupcakes—or save some for snacking, there’s plenty of cookie dough!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated—some chunks can remain.
- You can spread the frosting onto a cake or cupcakes with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.)
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of heavy cream or milk will help thin the thawed or refrigerated frosting out again, if needed.
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