This stuff it totally addicting. Sometimes I just make it and eat it instead of putting it on something. It tastes great on brownies, cookie bars, and cakes.
It is also great to make a box brownie mix look fancy.
It is pictured with my Gooey Chocolate Chip Cookie Bars, that is what my husband asked for for his birthday instead of cake.
This makes enough frosting for a 9×13 pan, if you need it for a layer cake you will want to double the recipe, or just double it and eat the rest!
Chocolate Chip Cookie Dough Frosting Recipe
Recipe type: Dessert
- ¾ cup soft butter
- 2½ cups powdered sugar
- ½ cup packed brown sugar
- ½ cup flour
- 3 tablespoons milk
- 1 teaspoon vanilla
- ½ cup mini chocolate chips
- in a medium size bowl add butter, sugars, flour, milk and vanilla.
- mix on medium speed for 2 min. or until well blended.
- you can add chocolate chips in batter or sprinkle on top
- this makes enough for anything in a 9x13 pan
- double if making for a layer cake
*Eating raw flour has become a concern for some people. People have been trying the microwave method to heat flour to 160 F. degrees, I have not tried it. Disclaimer: Make & eat at your own risk.
Jason England says
This sounds so good, wonder what it would taste like if you added peanut butter yum.
I just made these again yesterday at my husbands request for fathers day. I will have to try it with the peanut butter and let you know how it goes, great idea!!
why the flour?
Just for the texture/thickness. If your trying for gluten free, I would add less milk and more powdered sugar. I’ve never tried it, just giving you my best guess. Hope this helps.
A couple of people in my family have celiac and I just substituted almond flour instead of regular and it turned out really good!
Hi Meg, So glad the substitute of almond flour worked for you. Thanks for sharing!
I feel like 2 1/2 was a bit too much for powdered sugar otherwise, great recipe!
Glad you liked it!
Can you pipe this frosting on cupcakes?
Yes, I would just make it a little thinner. Also make sure you use mini chips or add the chips to the top of the frosting after you put it on the cupcake. Let me know how they turn out :)
How do I make it thinner? Use a bit more milk, or add water?
Just add milk a little at a time until you get it how you want it :)
What kind of butter? Salted or unsalted? Seems like a silly question but I have a bunch of salted and didn’t know if this would make the recipe taste different or not!!
Hi Athena, I use salted butter for this recipe.
Mmmm it looks so yummy, Holly! but I’m a bit worried though, is it safe to use flour on a raw frosting? I want to try it but I’m a bit worried about that part. I was thinking about maybe not adding it and neither the milk (so that it won’t be runny). Do you think that will work out? -in case it isn’t safe. I love your blog and I’m sorry to bother you is just that I want to be sure is safe before making a batch for the little ones in the family. Thank you! Hope you have a wonderful day <3
Hi, the only thing you have to worry about with “raw” cookie cookie dough is uncooked egg. There is no egg in this recipe, so you will be perfectly fine giving these to your kids. I have made theses for many years now and my daughter has eaten a lot of them. Hope this helps, and let me know if you have anymore questions :)
Oh, that’s great!!! Thank you so much for anwering <3 I'm already planning on a cake with this. I'll let you know how it goes! Have a great day!
I don’t usually comment on posts, but I thought it is worth mentioning that consuming raw flour is actually considered a health risk by the FDA. Raw flour is not treated and may contain harmful bacteria, particularly E.coli.
I am looking forward to trying this frosting recipe, but without the flour. It sounds delicious!
Hi, I have also seen this article. You can microwave the flour until it reaches 160 degrees and then it is “safe” to eat. If your going to microwave it just be sure to stop every 30 seconds and stir. Hope this helps.
Jessica De La Cruz Bravo says
Would you advise adding cream cheese to the recipe?
Hi Jessica, we like the recipe as is but if you feel like trying out cream cheese in the recipe it may taste great, we have never tried it though.
Would this frosting be good without the chocolate chips in it? I have a cake that I want to have a smooth frosting on the outside but in the layers I want to have chocolate chips. I am decorating the outside of the cake so I don’t want to sprinkle chocolate chips either
Yes, I’m sure it would be fine. Since you are doing a layer cake, you may want to double the frosting. This recipe covers a 9×13 cake, layered cakes take a little more.
I loved this recipe! I have tried the plain vanilla recipes I found online and they are always too sweet for me (not a big fan of the powdered sugar sweetness). Adding the brown sugar was amazing and worked so much better for me! I did lighten up on the powdered sugar & only used 2 cups. Thank you so much. This will now be my go to! :)
So glad to hear you loved the recipe! Thanks for commenting!
5 minutes ago I didn’t know this existed, but now I know I need it in my life… :p
Yes Becky, once it’s in your life it will always be there ;)
i made this for a party and they are still talking about it. it really tastes like and has the texture of cookie dough. they want cake this week too
Wow! I never met a frosting I didn’t like but this was unbelievably good! I used mini chips and it was a no go for piping on cupcakes. The chips got clogged in the coupler. Not very pretty cupcakes but no one seemed to mind. ;)
Glad you liked it! I guess I should specify that if you pipe it, to just sprinkle chocolate chips on top :)
I have a similar recipe that I have used for several years. This is the only frosting that I do not pipe. I apply it using a butter knife, making it in a mound on top of cupcakes. Sometimes, old ways are the best. It takes a little more time than piping does, but it is soooo worth it.
Hi Georgia, I have no problems piping this frosting but then I own a wide variety of tips and my large ones that I use to pipe churros work great with this frosting. I definitely recommend using something larger than a wilton 1M or 2D though. I use the ateco tips because they come in larger sizes.
I’ve never tried this but I’m planning to take it to work for my peeps…do you think it’s better on a chocolate or vanilla cake?
I think vanilla is better so you get more of the cookie dough flavor, but it’s really good either way. Hope everyone loves it :)
I followe the recipe as directed and my frosting is extremely runny. What can I do to fix the problem?
Hi Mandy, I’d try adding more powdered sugar and maybe a little bit more flour until it thickens up.
Is your frosting kind of grainy? Mine turned out alittle grainy tasting? Any ideas why or how to fix it?
It’s the brown sugar, it’s always like that right after you make it. Give it 30-60 mins and it should be fine. Usually by the time I frost and serve mine it’s gone. Hope this helps.
we can eat raw flour?? the ingredient contact uncook flour??
Hi Shirley, if your uncomfortable eating it raw then microwave the flour for about 1 minute stirring it every 15 seconds to get it above 160 degrees. I did a little research and flour is considered an extremely low risk food for bacteria. Hope this helps.
Carol Monteith says
Is this shelf stable? Can it be left on a cake at room temp for a few days?
Yes, it will be fine for a few days.
Tried making this twice. Both times it was runny and tasted like it was missing something. Really unfortunate because it looks delicious. I followed the directions to a T and still no luck.
I’m sorry it didn’t turn out for you. If you ever want to try it again, you could add more powdered sugar until you get the consistency you want and it never hurts to add a little more vanilla to boost the flavor.
Tamara ( Tami ) says
My daughter Jacalin (she goes by JJ ) she turns 13 tmro, on the 4th of September and I’m making a chocolate cake with mini chocolate chips in it, I was looking for an easy frosting and came across this one.. Sounds yummy. I am using this for my frosting. I will be making a double batch of this, cuz I have other goodies I’m making too.. Thank you for having a simple yummy frosting.
Happy Belated Birthday JJ! Hope your frosting turned out great :)
I have a birthday party coming up and need to make a few things a little in advance. Do you think it would be okay in the fridge for 2-3 days before I use it?
Hi Kat, Yes just seal it up real good in something air tight. Let is sit out on the counter for a few hours before you want to use it so it gets soft and spreadable again. Hope this helps :)
Awesome. Thank you!
Because there is milk in this recipe, is it safe to leave it out unfrefrigerated after you frost the cake/cupcakes? Thanks!
Yes, I usually leave mine out for a few days. Most frosting, icings have milk in them and I leave them out too.
it’s amazing!!! im trying a cookie monster cake and i think this is what should be covered with!! but i have a small problem! its so crunchy because of the brown sugar!! what can i do to smooth it??
Hi, I’m so sorry I didn’t see this sooner. Usually after letting it sit for a few hours (even on the cake) the granular texture goes away.
Rachel Alvarez says
I’m making the Gooey chocolate chip cookies, with this chocolate chip cookie dough icing, for Father’s Day (my dad has a sweet tooth)! I’ll definitely be the favorite, now. ;) Thanks so much for the recipe, ladies! Pure. Genius.
Thanks! Have a great weekend :)
How much does the recipe yield?
Hi, Sorry I didn’t get back with you sooner! This is enough to frost a 9×13 cake.
clique aqui says
Gente isso deve ser muito bom. me deu água na boca agora.
How many cupcakes does it frost
Hi! I have not done cupcakes, but it frosts a 9×13 cake about 1/4 in thick. My best guess is at least 12+ cupcakes depending on how much you put on. Hope this helps!
Mallory Lunsford says
OMFG!!!! (Sorry…not sorry for the “French) ;-D This is by FAR the absolute best frosting I’ve EVER eaten, let alone made. Although I love sweets, oddly enough I typically don’t indulge in any of the items I make, but in “spot checking” the flavors I found myself finishing off the whisk like I was 8 years old again! I could eat this stuff by the spoonfuls. This is a rare find! I truly appreciate you sharing!
Hi Mallory, So glad you liked the recipe! It’s a favorite at our house. Thanks for taking the time to comment, we appreciate it!
I use this as a filling for a rich chocolate layer cake topped with fudge frosting, a family favorite for special occasions. Thanks!
Hi Maggie. I’m so glad you like it!! Thanks