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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
