Small-batch Cookie Dough Frosting

Name: Small-batch Cookie Dough Frosting
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving
Ingredients: Handheld electric mixer; Fine-mesh strainer or sifter; 1/2 cup (60g) all-purpose flour; 1/4 cup (2oz) unsalted butter softened; 1/4 cup + 2 tablespoons (75g) brown sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons milk; 1/4 cup (42g) semi-sweet miniature chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
30 mins
Servings
8
Calories
142 kcal
Course
Dessert, Others

Small-batch Cookie Dough Frosting

Jack Kelley

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This Small-batch Cookie Dough Frosting tastes just like an extra creamy batch of cookie dough that you happen to get to spread over a cupcake. If you've ever made chocolate chip cookies and been tempted to just eat the dough by the spoonful instead of baking it, this is the frosting for you.

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Ingredients

Servings

Special Equipment

Handheld electric mixer
Fine-mesh strainer or sifter for sifting cooked flour

Cookie Dough Frosting

1/2 cup (60g) all-purpose flour measured by weight or using the spoon and sweep method*
1/4 cup (2oz) unsalted butter softened (very soft but not melted)
1/4 cup + 2 tablespoons (75g) brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons milk plus more to taste
1/4 cup (42g) semi-sweet miniature chocolate chips

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Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper. Sprinkle flour over the parchment paper and bake for 10 minutes. Cool completely.
In a medium bowl, use a handheld electric mixer to cream well-softened butter and brown sugar until light and fluffy, 1 to 2 minutes.
Add vanilla and beat until well-combined.
Sift flour and salt over the top, and with your mixer on medium, mix until flour is completely mixed in, 1 to 2 minutes. The frosting will look like course crumbs.
Add 2 tablespoons of the milk and beat, starting on low working up to high until frosting is smooth and fluffy.
If frosting is too stiff, add milk by the 1/2 teaspoon until the frosting reaches your desired consistency.
Fold in your chocolate chips.
Use frosting to frost cupcakes, brownies, or cookies, and enjoy!

Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).