I really enjoy making this cookie dough buttercream frosting because it combines two desserts I already love into one smooth, rich topping. The frosting is creamy and fluffy, with real chunks of safe-to-eat cookie dough folded right in. Every spoonful tastes like classic chocolate chip cookie dough, and I always end up sneaking a little before frosting anything.
Why You’ll Love This Recipe
I like this recipe because it is more than just a cookie dough–flavored frosting. I actually make real cookie dough and mix it into a homemade buttercream, which gives it amazing texture. I also appreciate how balanced the flavor is, with just enough salt to keep it from being overly sweet. It feels indulgent but still easy enough to make whenever I want to elevate a simple cake or cupcakes.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cookie dough
2 1/4 cups heat-treated all-purpose flour
2 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed light or dark brown sugar
1/3 cup pasteurized egg whites, room temperature
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
Buttercream
1 cup unsalted butter, softened
2 teaspoons pure vanilla extract
1 tablespoon heavy cream or milk
1 teaspoon salt
3 cups confectioners’ sugar, sifted
Directions
I start by preparing the cookie dough. In a medium bowl, I whisk together the heat-treated flour, cornstarch, and salt, then set it aside. In a large bowl, I beat the butter until smooth and creamy, then add the brown sugar and mix until light and fluffy. I scrape down the bowl, add the egg whites and vanilla, and mix until fully combined.
I add the flour mixture in two additions, mixing just until combined each time. Once the dough comes together, I fold in the mini chocolate chips by hand. I place the cookie dough in the refrigerator while I make the buttercream.
To make the buttercream, I beat the butter until very smooth and fluffy. I add the vanilla, cream or milk, and salt, then mix until combined. I gradually add the confectioners’ sugar, starting on low speed and increasing to medium-high, beating until the frosting is light and airy.
I break the chilled cookie dough into small chunks and gently mix them into the buttercream, stopping while some pieces are still visible. I spread or pipe the frosting generously onto cakes or cupcakes.
Servings And Timing
I usually get enough frosting for about 14 to 16 cupcakes, one 9×13-inch cake, or a two-layer round cake. I plan on about 10 to 15 minutes of active preparation time, plus a short chilling time for the cookie dough.
Variations
I sometimes swap the mini chocolate chips for white chocolate or peanut butter chips when I want a different flavor. If I want extra cookie dough in every bite, I mix in a little more dough. I also like using this frosting on chocolate cake, vanilla cake, or funfetti-style cupcakes.
Storage/Reheating
I store leftover frosting in an airtight container in the refrigerator for up to one week. Before using it again, I let it sit at room temperature for a few minutes and then rewhip it until creamy. I also freeze this frosting for up to three months, thaw it in the refrigerator, and beat it again before frosting.
FAQs
Can I eat this frosting by itself?
I do, since the cookie dough is made to be safe to eat and doesn’t require baking.
Does this frosting work for piping?
I find it works best with a large piping tip because smaller tips can clog from the cookie dough pieces.
Can I make this frosting ahead of time?
I often make it a day or two in advance and store it in the refrigerator until I need it.
Is this frosting very sweet?
I don’t find it overly sweet because the salt balances the sugar nicely.
What desserts pair best with this frosting?
I love using it on chocolate cake, vanilla cake, cupcakes, and even sandwich cookies.
Conclusion
I keep coming back to this cookie dough buttercream frosting because it is fun, rich, and always a crowd-pleaser. The combination of fluffy buttercream and real cookie dough makes it stand out, and it instantly turns any cake or cupcake into something special.
This Cookie Dough Buttercream Frosting combines the creamy texture of buttercream with real chunks of edible chocolate chip cookie dough for a rich and indulgent treat. It’s the perfect topping for cakes, cupcakes, and cookies, and it’s safe to eat by the spoonful.
Total Time:20 minutes (including chill time)
Yield:Frosting for 14–16 cupcakes, one 9×13-inch cake, or a 2-layer round cake
Ingredients
Cookie Dough:
2 1/4 cups heat-treated all-purpose flour
2 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed light or dark brown sugar
1/3 cup pasteurized egg whites, room temperature
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
Buttercream:
1 cup unsalted butter, softened
2 teaspoons pure vanilla extract
1 tablespoon heavy cream or milk
1 teaspoon salt
3 cups confectioners’ sugar, sifted
Instructions
In a medium bowl, whisk together heat-treated flour, cornstarch, and salt for the cookie dough.
In a large bowl, beat 3/4 cup butter until creamy, then add brown sugar and mix until light and fluffy.
Add egg whites and vanilla extract; mix until fully combined.
Add the dry ingredients in two batches, mixing just until combined.
Fold in the mini chocolate chips. Chill the cookie dough in the fridge while making the buttercream.
To make the buttercream, beat 1 cup butter until very smooth and fluffy.
Add vanilla, cream or milk, and salt; mix to combine.
Gradually beat in sifted confectioners’ sugar, starting on low and increasing to medium-high, until light and airy.
Break the chilled cookie dough into small chunks and gently fold into the buttercream.
Frost cakes or cupcakes as desired, leaving some visible cookie dough bits.
Notes
Use large piping tips when decorating to prevent clogging from cookie dough chunks.
Swap mini chocolate chips for white chocolate or peanut butter chips for variation.
Can be made ahead and stored in the fridge or freezer.
Let chilled frosting come to room temperature and rewhip before use.
