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, especially vanilla cupcakes and chocolate 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.)
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.
One reader, Elizabeth, commented: “I knew I’d like it, but wow! This is the most indulgent frosting I’ve ever made. The balance of sweet and salty along with the textures in the cookie dough is divine. I paired this with chocolate cake. Will make again for kids and adults alike! ★★★★★“
Another reader, Kristin, commented: “I made this buttercream for my son’s birthday cake this past weekend. It was really delicious and everyone loved it! I was a little intimidated by having to make sure the dough was safe to eat, but the steps provided were very easy to follow. I will definitely be making this again. ★★★★★“
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!
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. You can use it in my cookie dough truffles, too.
- 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.
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!
Cookie Dough Frosting Tastes Best With:
- Cookie Dough Cupcakes
- Vanilla Cupcakes
- Chocolate Cupcakes
- Confetti Cupcakes
- Peanut Butter Cupcakes
- White Cake
- Chocolate Cake
- Vanilla Cake
Cookie Dough Buttercream Frosting
- 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 (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
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 silicone 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 silicone 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
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Icing Spatula | Piping Bag (Reusable or Disposable) | Large Round Piping Tip
- 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
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.
Reader Comments and Reviews
Out of this world!
Me gustó todas las recetas de mantequilla
Hi. I’m in Ireland and can’t get cornstarch here. Is there anything else I can use instead?
Hi Paula, we haven’t tested it, but oftentimes tapioca starch or arrowroot powder can work in place of cornstarch. Let us know if you do give it a try.
Hi Paula,
I’m American living in Ireland – corn flour here is the same as cornstarch in the US. Hope that helps!
Hi! Two questions: (a) for 24 cupcakes, should I double this recipe? and (b) I will need to transport these to a birthday party at a venue without a fridge – they’ll likely be out of the fridge for 3-4 hours before they’re eaten, but no longer than 4 hours. Is that food safe for this frosting? Thank you!!!
Hi Chelsea! Yes, we would double the recipe for 24 cupcakes. As long as the cupcakes aren’t in heat or direct sunlight, they will be fine to sit out until served.
This frosting is fabulous! I used it to fill a chocolate cake. (I didn’t use it on the outside because I didn’t think I could get it smooth with the chocolate chips. I also used it to frost some mocha brownies since for brownies I didn’t care if I could get it perfectly smooth. It was GREAT on the brownies.
I would love to try this recipe so much, but I am wondering if it is possible for this to be made as a gluten-free alternative. Does gluten-free flour have the same issue as an E. coli carrier that wheat flour does? Would love to know if you think I could either switch with gf flour and it it would also need to be heat treated.
Hi Kayla! We aren’t experts in GF flour or baking, but would assume GF flour would also need to be heat treated.
Note for Parents: This recipe is great, but if you do purchase the recommended cook book (Hello, Cookie Dough) read it before handing it off to your kids. It has many curse words in it and some sexual innuendo. I didn’t realize this until my daughter slowly sounded out G/d and asked me what that meant. I didn’t think about it because it has kid friendly recipes. Just a heads up for everyone to be aware.
I’m so excited to try this on a two-layer cake! Does the cake need to be refrigerated after icing it or is it ok to be room temperature for a couple of days? I’ve noticed when I refrigerate a cake after icing it, the cake can become a little dry and icing is stiff.
Hi Stephanie, decorated cakes can be left at room temperature for about a day, then we do recommend storing in the refrigerator after that. Feel free to bring it out a bit before serving and let it come back to room temperature if you’d prefer. Storing in a round cake carrier also helps with keeping the cake nice and fresh!
This frosting was a hit with kids and adults alike when I made it on chocolate cupcakes for a birthday party. It is not too sweet, has that brown-sugar crunch we love in cookie dough, and made plenty of extra dough for garnishing the tops of the cupcakes.
I love this frosting so much! I can’t wait to use this recipe with your cookie monster cake recipe for my little brother’s birthday! He has seen the picture of the cookie monster cake and is so excited. I hope I can do it well enough to please him!
I knew I’d like it, but wow! This is the most indulgent frosting I’ve ever made. The balance of sweet and salty along with the textures in the cookie dough is divine. I paired this with chocolate cake. Will make again for kids and adults alike!
I made this buttercream for my son’s birthday cake this past weekend. It was really delicious and everyone loved it! I was a little intimidated by having to make sure the dough was safe to eat raw but the steps provided were very easy to follow. I will definitely be making this again. Thank you for sharing.
I’m so excited to try this! You mention that you can use extra dough for various thing and that there will be plenty of the cookie dough, but don’t mention not using all id the dough in the frosting. Is there an amount we’re supposed to use?
Hi Amber! You can add all the cookie dough to the buttercream OR save some for garnishing/snacking. Either way will be perfectly fine!
These look so good! I am looking forward to making them on one of these upcoming Sundays! Do you have to use heat treated flour? I am thinking you have to, but just was curious, and could you use food coloring in the buttercream? Opps.. one more question! What do you type of cake do you think this frosting would taste best on?
Thanks!
K.
Hi Klailea, yes, you’ll want to use heat-treated flour here. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. You can purchase it already heat-treated or follow the DIY directions in the recipe. You can use food coloring if desired. We’d recommend adding the gel food coloring to the buttercream before adding the cookie dough pieces. See the blog post section titled “Cookie Dough Frosting Tastes Best With” for some of our favorite ways to enjoy this frosting!
Would it be possible to color this frosting? Thinking of using this for Easter…
Thanks!
Hi Renee, can’t see why not! We’d recommend using gel food coloring and adding to the buttercream before you add in the cookie dough chunks.
Hi! Thank you for all your recipes! I was wondering how long you’re able to save cupcakes with this frosting and how best to store them (fridge, room temperature, etc)? Just not sure because of the egg whites and flour
Hi Emily, we recommend using and consuming the buttercream immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. See the last recipe step for details on how to use from frozen. Hope this helps!
Thanks for this awesome recipe. I mixed cookie dough with Swiss merengue buttercream and it tasted incredible great.
I’m dying to try this for my birthday cake next month! So, I was wondering if it’s possible to use this on the outside of a layer cake, or would the cookie dough pieces make it hard to spread? Would it be better to use the buttercream from your Chocolate Chip Cookie Dough Sandwiches (which are my new favorite cookies)?
Hi Brittney, You can certainly use this on the outside of a cake depending on the look you are going for. It won’t be super smooth due to the chunks but still works. Let us know what you decide and have a happy birthday!
Hi sally
For the edible cookie dough, what can I substitute the Pasturized eggs for?
Wonderful recipe, as always!!!! So glad I found your website.
Hi SLly ,thank-you for all your delicious recipes. You prove that you can teach an old dog new tricks!. I have a question about your cookie dough buttercream. Can I fold the cookie dough into swiss meringue buttercream? Happy baking everyone.
Hi Missy, thrilled you’ve been enjoying our recipes! Yes, you can certainly fold the cookie dough into Swiss meringue buttercream. Any buttercream works!
LOVE your blog! Always have! I’m in the process of making this recipe right now. I’ve made the cookie dough part. I gave it a quick taste, and it tastes very floury. I heated my flour to 165 – maybe even 170 by accident. Anything I can do to save this batch? Thank you!
This looks delicious! I am a long-time reader and baker, but first time commenter. I didn’t have much time to bake for a few years (busy having babies and a career) but my love of baking never waned. I have been able to bake more the last few months (surprisingly not covid-related) and we have absolutely loved every one of your recipes I have made! I don’t know why I even bother looking elsewhere, when I always know if you have a recipe, it will be the best. Thanks for all you have done over the years. I sincerely appreciate the time you spend and the level of detail that goes into each one of your posts.
Hi Melanie, thank you so much for your incredibly kind words! We are thrilled you have been enjoying our recipes over the years and truly appreciate your positive feedback. Thank you for your readership!
Hi Sally! First of all – awesome recipe, and thank you for sharing. Turned out just amazing.
Can you make lemon crinkle cookies next? I’ve been dying for one of these recipes.
I just made this with my favorite chocolate cupcake recipe and OHMYGOODNESS! I am in love! So good! I used regular size chocolate chips because i didnt have minis but just as delicious!
Do you have recommendations for a dairy free version? Would I can’t believe it’s not butter work??
Hi Kelly, I haven’t tested any dairy free variations. For the butter, a lot of readers have luck with frosting using a vegan butter such as the Earth Balance buttery sticks.
This looks amazing and perfect for my grandsons! They love frosting on graham crackers and I think this would be especially good on chocolate Graham’s
Have you baked off any of the cookies from the mix? Wondering if they need anything extra added to make the recipe complete. Would love to have some cookies to add to the plate once I’m done making frosting
You can! In Kristen’s book she says her cookie dough recipes are bake-able for actual baked cookies also!
I’m excited to try this! Could I mix the cookie dough in any buttercream, like swiss, or do I need to stick with the American buttercream?
Any buttercream works!
Yum, yum, and YUM! It looks marvelously tasty, Sally! Our oven recently broke down, but perhaps I ought to just make this frosting and eat it all on it’s own… 😉