Description

This Cookie Dough Buttercream Frosting combines the nostalgic taste of classic cookie dough with the smooth, creamy texture of a rich buttercream. Perfect for cakes and cupcakes, this frosting features chunks of safe-to-eat, heat-treated flour cookie dough mixed into a fluffy vanilla buttercream base. It offers a delightful texture contrast and indulgent flavor, ideal for adding a homemade touch to your desserts.

Ingredients

Cookie Dough

2 and 1/4 cups (281g) heat-treated all-purpose flour (spooned & 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 (16 Tbsp; 226g) 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

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Instructions

Make the cookie dough: In a medium bowl, whisk together the heat-treated flour, cornstarch, and salt; set this mixture aside. Using a handheld or stand mixer with the paddle attachment, beat 3/4 cup softened unsalted butter on medium speed in a large bowl until smooth and creamy, about 2 minutes.
Mix sugar and wet ingredients: Add 1 cup packed light or dark brown sugar to the creamed butter and mix on medium speed until light and fluffy, about 3 minutes, scraping down the sides and bottom of the bowl as needed. Add 1/3 cup pasteurized egg whites and 2 teaspoons vanilla extract, mixing until fully incorporated, about 2 minutes.
Add flour mixture and chocolate chips: Add half of the flour mixture on low speed just until the flour's powdery texture disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and fold in 1 cup mini semi-sweet chocolate chips with a rubber spatula.
Chill the cookie dough: Freeze or refrigerate the cookie dough while preparing the buttercream.
Make the buttercream: Using a mixer with paddle attachment, beat 1 cup softened unsalted butter on medium speed for 3 minutes until light, fluffy, and smooth. Add 2 teaspoons vanilla extract, 1 tablespoon heavy cream or milk, and 1 teaspoon salt, beating until combined; scrape down the bowl as needed.
Add confectioners’ sugar: Add 3 cups sifted confectioners’ sugar and beat on low speed for 15 seconds. Then increase to medium-high speed and beat until the frosting is super light and fluffy, about 4 to 5 minutes, allowing air to incorporate fully.
Combine cookie dough and buttercream: Break the chilled cookie dough into quarter-sized chunks. With the mixer running on medium speed, gradually add the cookie dough chunks, mixing just until incorporated. Some chunks can remain for texture.
Frost your dessert: Spread the frosting onto cakes or cupcakes with a knife or icing spatula. For piping, use a large round tip as smaller tips may clog with cookie dough chunks.
Storage and serving: Use the frosting immediately or store it covered in the refrigerator for up to 1 week or frozen for up to 3 months. When ready to use after freezing, thaw in the refrigerator and re-beat on medium speed for a few seconds to restore creaminess. A splash of heavy cream or milk can thin the frosting if needed.

Notes

Ensure to use heat-treated flour to make the cookie dough safe to eat raw.
Pasteurized egg whites are used to avoid food safety concerns associated with raw eggs.
If you want to garnish, save some cookie dough to make mini cookie dough balls.
The frosting is best applied immediately but can be refrigerated or frozen with proper thawing and re-beating.
Adding a splash of milk or heavy cream helps adjust the frosting consistency if it becomes too stiff after refrigeration or freezing.