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When the world feels uncertain, we seek comfort in everything: cozy blankets, heart-to-heart conversations, even snacks. And when you really want to just eat your feelings, there’s no better treat than this chocolate chip cookie dough frosting. It’s based on Baked By Melissa’s recipe, found in Cakes by Melissa (aka my go-to for every birthday party), and it is wildly, dangerously addictive. So maybe whip up a batch, frost a cupcake—or mini banana bread loaf, who’s judging here?!—and freeze the rest, so you don’t inhale it all in one sitting. Just speaking from experience here.
But First! How to Heat-Treat Flour for Your Cookie Dough Frosting
I toast the flour, based on Cooking Light‘s recommendations (spread it on a baking sheet and cook at 350 degrees F for 5 minutes) to avoid potential E. coli contamination from eating raw flour. If you’re not up for that, you can also sub in an equal amount of crushed graham crackers. It’s a hack I came up with while developing recipes for Delish, and it’s been a favorite trick of mine ever since. It adds a cinnamon-y flavor to the frosting, making it a little more layered and complex, but it could be a turnoff if you’re a cookie dough purist.
Chocolate Chip Cookie Dough Frosting
Ingredients
- 2 sticks salted butter room temperature
- 1 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 cup heat-treated* all-purpose flour (or crushed graham crackers)
- 2/3 cup heavy cream room temperature
- 3/4 cup micro chocolate chips
Instructions
- Using a hand mixer or stand mixer fitted with a whisk attachment, beat butter, sugar and vanilla until fluffy, about 2 to 3 minutes.
- Shift speed to low and add flour gradually, mixing until combined. Whip in heavy cream.
- Turn off mixer and fold in chocolate chips. Spread on cupcakes.
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