Chocolate Chip Cookie Dough Frosting (Printable version)
A luscious, doughy frosting loaded with mini chocolate chips, ideal for spreading on your favorite baked treats or enjoying by the spoonful.
# What You’ll Need:
→ Base
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/4 cup whole milk
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup mini chocolate chips
# How to Make It:
01 - Beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and mixture appears smooth.
03 - Gradually add heat-treated flour and salt on low speed, mixing just until combined and no dry patches remain.
04 - Gently fold mini chocolate chips into frosting using rubber spatula until evenly distributed.
05 - Use immediately or refrigerate up to 3 days. If chilled, bring to room temperature and stir before application.
# Expert tips:
01 -
- It tastes exactly like eating raw cookie dough without any of the worry
- The texture is impossibly creamy and stays soft for days
- You can frost a dozen cupcakes or just keep it all for yourself—I won't judge
02 -
- Heat-treating the flour is non-negotiable—raw flour can carry bacteria and nobody wants food poisoning from dessert
- This frosting is too soft for detailed piping work, but perfect for spreading or swirling with a knife
- If you refrigerate it, let it come to room temperature for at least 30 minutes before trying to frost anything
03 -
- If your frosting feels too stiff after refrigerating, add just one teaspoon of milk at a time until it softens up
- Toast your chocolate chips at 350°F for 5 minutes before folding them in for an insanely rich depth of flavor