Chocolate Chip Cookie Dough Frosting (Printable)
A luscious, doughy frosting loaded with mini chocolate chips that spreads beautifully on all your favorite baked treats.
# 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
# Directions:
01 - Beat the softened butter and brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
02 - Pour in the milk and vanilla extract, then beat until fully incorporated and smooth.
03 - Gradually add the heat-treated flour and salt, mixing on low speed until just combined.
04 - Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed.
05 - Use immediately to frost cooled cupcakes, cakes, or brownies, or refrigerate for up to 3 days. If chilled, bring to room temperature and stir before using.
# Expert Hints:
01 -
- Tastes exactly like sneaking spoonfuls of raw cookie dough but completely safe to eat
- Comes together in under 10 minutes with ingredients you probably have right now
- That perfect balance of salty sweet buttery goodness that makes people pause and ask what is in this
02 -
- Heat treating your flour is non negotiable since raw flour can carry bacteria and I want you to eat this safely by the spoonful if you want
- This frosting has a soft doughy texture that will not hold stiff shapes so skip it for detailed piping work
- If your frosting feels too thick after refrigeration let it sit on the counter for 20 minutes then give it a quick stir
03 -
- Heat treat your flour in the microwave in 30 second bursts if you do not want to turn on the oven
- Room temperature ingredients blend together so much better than cold ones straight from the fridge