Cookie Dough Buttercream Frosting

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This cookie dough frosting combines real safe-to-eat cookie dough with deliciously creamy homemade buttercream. Make the cookie dough first, then fold into the buttercream. Not surprisingly, it’s irresistible on your favorite cake or cupcakes.

See my frosting recipes for more frosting ideas & flavors.

Hooray for Cookie Dough

This cookie dough frosting recipe comes straight from the owner of DŌ Cookie Dough Confections, Kristen Tomlan. Kristen is the genius behind the first gourmet edible cookie dough bakery and, luckily, she’s one of my dearest friends. She is generously allowing me to share her favorite cookie dough buttercream with all of you, a recipe from her cookbook!

Hello, Cookie Dough cookbook by Kristen Tomlan is a dessert lovers dream come true. This book offers a must-have collection of 110 delicious dessert recipes for bakers of any skill level. It’s filled with dozens of safe-to-eat cookie dough recipes and flavors, plus endless chapters of sweet treats including brownies, cakes, cookies, fudge, and breakfast sweets all centered around our favorite flavor: cookie dough! (Link to Kristen’s beautiful book is an affiliate link.)

molten chocolate chip cookie dough cupcakes

I published her cookie dough cupcakes on my blog and decided to give the cookie dough buttercream a separate page, just in case you want to use it for different recipes. Unlike other cookie dough frostings, this recipe combines buttercream AND cookie dough– it’s not just cookie dough “flavored.” Rather, there are actual pieces of cookie dough inside every single bite.

Why You’ll Love This Cookie Dough Frosting

from the world’s most popular cookie dough bakery
combines buttercream AND cookie dough
completely safe-to-eat
uses basic ingredients
brown sugared and filled with mini chocolate chips

Plus, this recipe yields extra cookie dough for garnish or snacking!

chocolate chip cookie dough

Safe-To Eat Cookie Dough

This frosting is completely safe to eat because we’re using heat-treated flour and pasteurized egg whites. More info on each:

Flour: Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Flour is usually baked in a recipe, not served raw.) You can purchase heat-treated flour or see my heat-treating instructions below. It’s easy to do at home.
Eggs: Kristen uses and recommends using only egg whites in her cookie dough recipes. (As the creator of the original edible cookie dough bakery, we trust her word!) You can purchase pasteurized egg whites in a carton at most major grocery stores. I like the brand AllWhites. Do not purchase products with egg whites and yolks combined, as those are not recommended for cookie dough recipes. Or you can pasteurize the egg whites yourself– lots of easy tutorials available if you give it a quick search online! If you’d rather not use egg whites, see my recipe note below.

cookie dough buttercream frosting

I love that this buttercream is slightly salted, so it’s not overly sweet. By itself, it’s reminiscent of actual cookie dough. Use a spoon to break little chunks of cookie dough, then beat it into the frosting on low speed. It’s ok if the cookie dough chunks are not fully combined into the buttercream. (Because why wouldn’t you want surprise cookie dough bites in frosting?!)

You can spread the frosting onto the cupcakes with a knife/icing spatula or pipe with a large round piping tip. The cookie dough chunks will get stuck in a smaller tip. Pile it on high!

piping cookie dough frosting on a cupcake

Cookie Dough Frosting Tastes Best With:

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Cookie Dough Buttercream Frosting

Author: Sally
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4-5 cups
Category: Desserts
Method: Mixing
Cuisine: American

Description

This cookie dough frosting combines real safe-to-eat cookie dough with deliciously creamy homemade buttercream. Make the cookie dough first, then fold into the buttercream. Review recipe notes before beginning.

Ingredients

Cookie Dough

2 and 1/4 cups (280g) heat-treated all-purpose flour* (spoon & leveled)
2 and 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/3 cup (80ml) pasteurized egg whites, at room temperature*
2 teaspoons pure vanilla extract
1 cup (180g) mini semi-sweet chocolate chips

Buttercream

1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
2 teaspoons pure vanilla extract
1 Tablespoon heavy cream or milk
1 teaspoon salt
3 cups (360g) confectioners’ sugar, sifted

Instructions

Make the cookie dough: In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
Freeze or refrigerate the cookie dough as you prepare the buttercream portion of the recipe.
Make the buttercream: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light, fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
Break the cookie dough into quarter-size chunks. (If desired, save enough dough to make little cookie dough ball garnishes for the top of your cake/cupcakes– or save some for snacking, there’s plenty of cookie dough!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated– some chunks can remain.
You can spread the frosting onto a cake or cupcakes with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.)
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of heavy cream or milk will help thin the thawed or refrigerated frosting out again, if needed.

Notes

Heat Treated Flour: See note/instructions below this recipe or purchase it online.
Pasteurized Egg Whites: You can purchase pasteurized egg whites in a carton at most major grocery stores. I like the brand AllWhites. Do not purchase products with egg whites and yolks combined, as those are not recommended for cookie dough recipes. Or you can pasteurize the egg whites yourself– lots of easy tutorials available if you give it a quick search online! If you’d rather not use egg whites, substitute 2 Tablespoons cornstarch whisked with 1/3 cup room temperature milk. Whole milk is best, but 2% or even nondairy milks work too.
Quantity: This recipe is enough for 14-16 cupcakes, a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Recipe from Hello, Cookie Dough cookbook by Kristen Tomlan

Keywords: chocolate chip cookie dough

How to Heat Treat Flour

Option 1 – Microwave

You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
Measure the amount of flour you need and use in the recipe, then let it cool completely.

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