All the flavor of delicious chocolate chip cookie dough in creamy, dreamy cookie dough frosting form! No cupcake will ever be safe again.

Cookie Dough Frosting

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?

Or maybe…

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.

Cookie Dough Frosting

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.

Cookie Dough Frosting

One Year Ago: Skillet Turkey Meatballs with Lemon Rice
Two Years Ago: Spinach and Cheese Enchiladas
Three Years Ago: Brazilian Lemonade

Chocolate Chip Cookie Dough Frosting

Yield: Makes 4-5 cups frosting

Chocolate Chip Cookie Dough Frosting

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.


  • 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


  1. 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.
  2. 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.

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.) 

47 Responses to Chocolate Chip Cookie Dough Frosting {Egg-free}

  1. Emily says:

    Hi Mel! Made this for a Christmas party. Soooo good on the fudge cupcakes. Question: I found the brown sugar gritty. Is that part of the “cookie dough” feature? Or maybe inexpensive brown sugar I bought?

    • Mel says:

      There’s definitely texture to it since it’s an unbaked cookie dough type frosting, so it might be ok…having said that, some times generic brown sugar can be coarser than other brands, so that may contribute as well.

  2. Gail says:

    I love this frosting!!! Made a double batch of this and did brown the flour….never done that before and everything came out great! I made four batches of the chocolate fudge cupcakes (48) and a double batch of frosting was plenty for just generously frosting them…not piling it on. Lol…we have extra in the fridge to try on graham crackers today for a snack. Will pass this on to my cookie dough loving niece for sure! She Ioves marble cake and I bet this would be fantastic on that! Thanks for sharing, Mel!

  3. Ashlee T says:

    Mel this stuff is killer awesome. I made it thinking it would be a treat for a football game. It didn’t make it that far!! So good we ate it right then and there. Thank you!

  4. Katie says:

    These look delicious! How many of your chocolate fudge brownie cupcakes would this frost? I wanted to double the cupcakes but didn’t know if I’d need to double the frosting?? Thanks!!

    • Mel says:

      It kind of depends how much frosting you pile on the cupcakes, but to be safe, I’d probably double the frosting, too (don’t hate me if you end up with too much frosting, though!).

  5. Tammy Allen says:

    Hi. Just tried the cookie dough frosting recipe and it worked perfectly! Thanks a lot.

  6. Joyce says:

    This looks so yummy! I might have to put this on my frosting hater daughter’s chocolate birthday cake.

    Would browning the butter too be too much? I’m new to the old browned butter trend, tried it for the first time with rice crispy treats and was wowed.

    • Mel says:

      I think it would be delicious to brown the butter but not sure how it would affect the texture of the frosting since it would be melted – although I guess it would be pretty easy to let it come to room temperature and solidify again before using? Good luck!

  7. Ketz says:

    I want to make this frosting to go with your Choc Fudge Brownie Cupcakes and I doubled the cupcakes to make 24 of them…do I need to double the frosting as well or will there be enough for 24 cupcakes ?

  8. Kylie says:

    This frosting in so unbelievably delicious! We loved it!

  9. Ann says:

    Love your recipes! You are my go to recipe gal, I tell all my friends about your site. After staring at your cookie dough frosting, I noticed the table that it was sitting on. Can you tell me more about your table? Is that your everyday kitchen table? It looks rustic and beautiful, I’d love a to see a full picture of it. Where did you purchase it?

    Making brownie and frosting today with my son, can’t wait!

    • Mel says:

      Hi Ann – unfortunately, my actual kitchen table is not nearly this pretty! This is just a stand-alone wooden board I use for food photography.

  10. Anne says:

    I always freeze my cream cheese frosting because my recipe makes so much. It freezes well and so does cookie dough so I bet this would freeze well. I’ve been eating raw cookie dough and flour all my life, too. This recipe looks scrumptious!

  11. Becky Mendoza :) says:

    Oh my gosh Mel!!! I am stopping everything I’m doing to make this immediately! This is the most brilliant creation I’ve ever heard of! I don’t care about raw flour! I can’t get to the kitchen fast enough! Xoxo

  12. Lauren says:

    I used this frosting on your unbelievable chocolate cake for our son’s 6th birthday! It was a big hit with both kids and adults. Thank you for another amazing recipe!!

  13. This looks so completely enticing!! I am ready to spread that over a fresh pan of brownies – like NOW! Thanks for sharing – so fun!

  14. Emma says:

    I just made this for a snack for the kids. Only 3 of them are home, so I halved the recipe. Otherwise I know I would eat all of the leftovers. We had some unfrosted cupcakes, so this was perfect! Delicious!

  15. J Rich says:

    Can this frosting be frozen for use at a later date? I like to keep frosting and cupcakes on hand.

    The other day, the delivery guys came back to deliver a bookcase. They requested cupcakes, because they loved mine so much. I’m happy I had everything in the freezer already.

    So I’ll make this if it can be frozen, and then defrosted in the fridge.

    • Mel says:

      That’s a great question but I’m not sure; I’ve never tried it. Sorry!

      • J Rich says:

        If I try a half recipe, I’ll let you know about freezing. I freeze other icings

        • J Rich says:

          It froze just fine. But it was very thick. I had to add a lot of creamer and water to make it pipeable.

          I think it was pretty thick to begin with. What’s the reason for the flour? I’ve never made a frosting with flour, and considering leaving it out next time due to thickness of the frosting. I almost tossed the recipe, and people fell in love with it when I thinned it out. Boy, did I scour the internet to find your recipe and my copy (I didn’t toss it).

        • Mel says:

          It’s supposed to mimic cookie dough, hence the flour.

  16. Lori says:

    Do you use salted or unsalted butter for this recipe?

  17. Fiona says:

    Thankyou, Thankyou,Thankyou, for another out of this world recipe, you are one clever cookie! no pun intended. Have a terrific Thursday

  18. Ashlee T says:

    When you mentioned smothering this on a graham cracker, I thought “hey! That’s what I do!” Lol. This is a “shut the front door” kind of recipe. Can’t wait to try it. Thanks!

  19. Sarah says:

    How long will this frosting stay good in the fridge? Could you make it a few days ahead of time?

  20. Anna says:

    I made your cookie dough topped brownies for Father’s Day. Which are wonderful, by the way! I tasted the cookie dough topping and thought “this tastes like frosting” – well, what do you know – it WAS frosting! I like this one better as the other was a touch grainy with regular sugar instead of the powdered sugar here. Thank you!

  21. Em says:

    Oh yum! I love the idea of browning the flour. I never would have thought of that and think I should try that for regular cookie dough too, for (almost) guilt-free consuming.

  22. handsfullmom says:

    Yum! Thanks for sharing. I have eaten raw cookie dough all my life and I am not about to change now. Take that, FDA. 🙂

  23. Joy says:

    Uh, how about this on brownies? That might have been a bad idea…

  24. Nan says:

    Do you think this frosting would pair well with a sugar cookie? I am considering using this on a “Swig” style sugar cookie. Maybe this would encourage my husband to appreciate sugar cookies–he’s not usually a fan of sugar cookies because of their general lack of chocolate. 🙂

    • Mel says:

      I wouldn’t discourage at least trying it but I see this pairing better with a chocolate cupcake or brownie or something like that. It might be too sweet for a sugar cookie?

  25. Nancy says:

    I hate to say this, but I would also hesitate to eat this with raw flour. I had always assumed that it was only raw eggs that were the potential issue in cookie dough, and had not let my kids eat it for that reason. When pasteurized eggs became available, I was ecstatic! I thought dough was now fine (and believe me, we consumed a lot of it). But now the FDA is warning against raw flour. Here’s a link: I imagine that toasting flour would heat it enough to kill any e. coli, although I don’t know for sure.

    • Mel says:

      Thanks, Nancy! I usually brown the flour for this frosting (mostly for flavor, if I’m being honest) but everyone should do their own research and do what feels best.

    • Debra says:

      If you can’t eat raw flour then don’t make the recipe but please don’t send a “Consumer Update” to Mel! BLAH,Blah, BLAH!! Geez!!!!

  26. Tara says:

    The browned flour is a good idea (if that kills bacteria) as just yesterday that it is the raw flour in raw cookie dough causing sickness and often not the eggs. I think this is old news but not necessarily common knowledge as I sure had no idea! Though honestly this news will not stop me from eating it. I can’t help myself.

  27. karen says:

    I hope your readers love this frosting as much as I do…it’s ridiculously good!

  28. Janet says:

    We don’t eat anything with raw flour in it, too bad as this looks yum.

  29. Hi Mel,

    This frosting looks so good! Now I’m craving for some cupcakes!!
    Thanks for the recipe. 😀


Leave a Reply

Your email address will not be published. Required fields are marked *