All the flavor of delicious chocolate chip cookie dough in creamy, dreamy cookie dough frosting form! No cupcake will ever be safe again.
What does one really say when it comes to chocolate chip cookie dough frosting?
Yum? Shut the front door? Divine? Where has this been all my life?
Get this out of my house before I slather it on all the graham crackers I can find and call it a day?
Yes, I think the latter is the most appropriate sentiment given what happened when I first made chocolate chip cookie dough frosting dreams come true in my world.
Totally safe in the to-eat-or-not-to-eat-raw-cookie-dough-debate, this egg-less frosting is a crazy good substitute for real, live cookie dough. Creamier and softer, it’s meant for a life of frosting all the things.
I will not mandate what you can and cannot do with this frosting (no judging either – especially if you decide to dig in with a spoon), but if you want to keep your heart open for perhaps the most divine pairing, consider this a placeholder recipe.
I’ll be sharing a chocolate number with you next week that, paired with this frosting, confirmed to me I should just ditch all the wheat in my food storage and find a way to bottle up chocolate and cookie dough frosting for a future emergency. Priorities.
If you want to get completely gourmet and complex in the flavor department, try browning the flour before using in this recipe. It’s as simple as it sounds.
Throw the flour in an even layer in a skillet and, over medium heat, cook it, stirring often, until it’s golden. Let it cool and use it in this recipe and you’ll get cookie dough frosting with a deliciously nutty, almost browned-butter-like flavor.
Who knew cookie dough frosting could make me so excited about life? Actually, on second thought, none of us should be too surprised.
Food does tend to kind of rule my life and I’m totally ok with that.
Chocolate Chip Cookie Dough Frosting
- 12 tablespoons (6 ounces) butter, softened
- 2 cups (8 ounces) powdered sugar
- 1/2 cup (3.75 ounces) packed light or dark brown sugar
- 1/2 cup (2.5 ounces) all-purpose flour
- Pinch of salt
- 3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1/2 to 1 cup (3 to 6 ounces) mini chocolate chips
- In a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, powdered sugar, brown sugar, flour, salt, milk or cream, and vanilla, until very light and fluffy, 2-3 minutes.
- Stir in the chocolate chips. Refrigerate until ready to serve; take the frosting out of the refrigerator about an hour before using so it can soften up a bit.
If you want to get completely gourmet and complex in the flavor department, try browning the flour before using in this recipe. It’s as simple as it sounds – throw the flour in an even layer in a skillet and, over medium heat, cook it, stirring often, until it’s golden. Let it cool and use it in this recipe and you’ll get cookie dough frosting with a deliciously nutty, almost browned-butter-like flavor.
UPDATE: for those of you concerned about eating raw flour, that simple step of browning the flour might be the key to having cookie dough frosting in your life.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted from this recipe after the link was sent to me by a MKC reader, Karen Y. (browned flour tip from Lana W.)