This chocolate chip cookie dough buttercream frosting is perfect for spreading on cakes, cupcakes, cookies, and more! You can even use the extra cookie dough to make some edible cookie dough balls to place on top! This easy buttercream frosting recipe will take any dessert to the next level of decadent indulgence!
Cookie Dough Buttercream Frosting Recipe
Cookie dough lovers rejoice because I've come up with a recipe for edible cookie dough that can be combined with buttercream to make an out-of-this-world frosting! The extra cookie dough can be used to decorate your desserts (or you can save it and snack on it)!
The cookie dough is egg-free, so it is totally safe to enjoy without having to bake it. Seriously, this buttercream frosting is a total game-changer!
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🥘 Ingredients For Chocolate Chip Cookie Dough Buttercream Frosting
If you are a frequent baker, you might already have these ingredients on hand! You will need a total of 4 sticks of butter, so be sure to grab an extra box at the store.
Cookie Dough
- Butter - 1 cup of butter softened at room temperature.
- Brown Sugar - 1 cup of packed light brown sugar.
- Sugar - 6 tablespoons of granulated sugar.
- Salt - ½ teaspoon of salt.
- Milk - 3 tablespoons of milk.
- Vanilla Extract - 2 teaspoons of vanilla extract. Use pure vanilla for the best flavor.
- All-Purpose Flour - 2 cups of all-purpose flour (or heat-treated flour, *see notes).
- Mini Chocolate Chips - 1 cup of mini chocolate chips (you can use milk chocolate, semi-sweet chocolate, or dark chocolate chips).
Buttercream Frosting
- Butter - 1 cup butter (softened, at room temperature).
- Vanilla Extract - 2 teaspoons of vanilla extract. Use pure vanilla for the best flavor!
- Heavy Cream - 1-2 tablespoons of heavy cream (or use half & half or milk).
- Salt - ½ teaspoon of salt.
- Confectioner's Sugar - 3-4 cups of confectioners' sugar, aka powdered sugar.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Chip Cookie Dough Buttercream Frosting
First, you have to make the cookie dough and then the buttercream frosting. But don't worry, it's easy if you take it step by step! You will need measuring utensils, a mixing bowl, and a hand mixer or stand mixer.
This recipe makes enough frosting to lightly coat 18 cupcakes or generously coat 12. It will also cover a 9x13 cake or two 8"or 9" round cakes!
Cookie Dough
- Cream butter and sugar. In the bowl of your stand mixer or a large mixing bowl, cream together 1 cup of softened butter, 1 cup of light brown sugar, and 6 tablespoons of granulated white sugar until creamy, fluffy and pale in color.
- Mix. Add ½ teaspoon of salt, 3 tablespoons of milk, and 2 teaspoons of vanilla extract and mix until everything is creamy and evenly distributed again. Next, add 2 cups of heat-treated all-purpose flour (to prevent bacteria) and mix just until combined.
- Fold in chocolate chips. Fold in 1 cup of mini chocolate chips (use in just half of the dough if a pipeable frosting is desired). Roll the portion of cookie dough with chocolate chips into small balls and refrigerate for topping your dessert later.
Buttercream Frosting
- Beat the butter. In a large mixing bowl or the bowl of your stand mixer (fitted with a paddle attachment) beat the 1 cup of softened butter for 2-3 minutes until light, fluffy, and pale in color.
- Mix in vanilla and cream. Scrape down the sides and bottom of your bowl then add 2 teaspoons of vanilla extract, the first 1 tablespoon portion of heavy cream, and ½ a teaspoon of salt. Mix until fully combined and the butter mixture is smooth again.
- Mix in powdered sugar. Add 3-4 cups of confectioners' sugar gradually to the frosting using a low speed and scraping the bowl in between additions. Once fully incorporated, increase your mixer to medium-high and whip the frosting until light and fluffy, or about 4-5 minutes.
- Mix in cookie dough. To add the cookie dough (with or without the mini chocolate chips in the dough) break the cookie dough into chunks. Combine the frosting at medium speed until it reaches your desired consistency with the cookie dough either fine or chunky.
- Frost or pipe. To decorate cooled cakes or cupcakes, spread chunky frosting using a knife or offset spatula. Make sure that your frosting has been well blended if you want to use a piping tip, and that you opt for a large open tip like a Wilton 1A round tip or Wilton 1M star tip (for super fine frosting).
I love using this cookie dough frosting to finish off some fluffy vanilla cupcakes or classic sugar cookies. No matter what you use it on, it's sure to be delicious! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can heat treat your all-purpose flour spreading the 2 cups of AP flour on a rimmed baking sheet and putting it in the oven at 350°F (175°C) for 6-8 minutes or until the flour reaches 160°F (71°C) when checked with a digital thermometer. Let the flour cool completely before using it in this recipe.
- Even though you aren't baking the dough portion of this buttercream frosting recipe, you should still measure out the flour. Use the spoon and level method for the best results.
- This recipe is made with mini chocolate chips. However, you can easily swap them out for your favorite mix-ins like nuts or mini M&M candies!
- You may opt to omit the chocolate chips from half of the cookie dough being used in the buttercream if you will be using a piping tip. *I used the mini chocolate chips in the half that I rolled into balls for topping my cupcakes with.
🥡 Storing
Place your frosting into an airtight storage container and refrigerate for up to a month. I suggest setting the chilled frosting out at room temperature for 15-20 minutes when ready to use. Mix before using and adjust the liquid or sugar as needed to get your desired consistency.
Freezing Buttercream Frosting
Freeze the cookie dough buttercream frosting in an airtight freezer storage container for up to 3 months. Thaw overnight in the fridge and follow the instructions above for use once thawed.
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❓ Recipe FAQs
Classic frosting does not contain butter whatsoever and instead usually calls for cream cheese or shortening. Because of the butter in buttercream frosting, it tends to be lusher than traditional frosting. However, the butter does give it a yellow tint that isn't a great choice for pure white cakes.
See my page frosting vs icing vs glaze for more useful information.
Most cookie dough is not safe to eat raw because the dough is made with raw eggs and flour. This cookie dough, however, does not include any eggs and if you heat treat the flour it is 100% safe to eat!
Processing raw grains like flour does nothing to remove harmful bacteria like E. coli or salmonella that may be present. Heating your flour to 160°F (71°C) ensures that any harmful bacteria are killed before you ingest it.
🧁 More Frosting Recipes
- Oreo Buttercream Frosting - The perfect frosting for all of your cookies & cream flavored desserts!
- Peanut Butter Buttercream Frosting - This smooth and creamy peanut butter frosting is great on chocolate or vanilla baked goods!
- Vanilla Bean Buttercream Frosting - Using real vanilla bean gives this frosting a rich vanilla flavor that you just can't get with extract alone.
- Peanut Butter Cream Cheese Frosting - Rich with peanut butter flavor and a slight tang from the cream cheese, this frosting is finger-licking good!
- Chocolate Buttercream Frosting - Enjoy some decadent double chocolate desserts with this easy chocolate buttercream recipe.
- Sugar Cookie Frosting - This is my favorite frosting for sugar cookies because it hardens for easy stacking and a beautiful finish!
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📖 Recipe Card
Chocolate Chip Cookie Dough Buttercream Frosting
Ingredients
Cookie Dough
- 1 cup butter (softened, at room temperature)
- 1 cup light brown sugar (packed)
- 6 tablespoon sugar
- ½ teaspoon salt
- 3 tablespoon milk
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour (or heat treated flour, *see notes)
- 1 cup mini chocolate chips (use milk chocolate, semi-sweet chocolate, or dark chocolate chips)
Buttercream Frosting
- 1 cup butter (softened, at room temperature)
- 2 teaspoon vanilla extract
- 1-2 tablespoon heavy cream (or use half & half or milk)
- ½ teaspoon salt
- 3-4 cups confectioners' sugar
(Note: 2x or 3x only changes the ingredient list)
Instructions
Cookie Dough
- In a large mixing bowl or the bowl of your stand mixer, cream together the softened butter, light brown sugar, and granulated white sugar until creamy, pale, and fluffy.
- Add salt, milk, and vanilla extract then mix until evenly distributed and creamy again then add the heat-treated all-purpose flour (to prevent bacteria) and mix until just combined.
- Fold in the mini chocolate chips (use in half the dough if a pipeable frosting is desired). Roll the portion of cookie dough with chocolate chips into small balls and refrigerate for topping your dessert later.
Buttercream Frosting
- In a large mixing bowl or the bowl of your stand mixer (fitted with a paddle attachment) beat the softened butter for 2-3 minutes until light, fluffy, and pale in color.
- Scrape down the sides and bottom of your bowl then add the vanilla extract, the first 1 tablespoon portion of heavy cream, and salt. Mix until fully combined and the butter mixture is smooth again.
- Add the confectioners' sugar gradually to the frosting using a low speed and scraping the bowl in between additions. Once fully incorporated, increase your mixer to medium-high and whip the frosting until light and fluffy, or about 4-5 minutes.
- To add the cookie dough (with or without the mini chocolate chips in the dough) break the cookie dough into chunks. Combine the frosting at medium speed until it reaches your desired consistency with the cookie dough either fine or chunky.
- To decorate cooled cakes or cupcakes, spread chunky frosting using a knife or offset spatula. Make sure that your frosting has been well blended if you want to use a piping tip, and that you opt for a large open tip like a Wilton 1A round tip or Wilton 1M star tip (for super fine frosting).
Notes
- You can heat treat your all-purpose flour spreading the 2 cups of AP flour on a rimmed baking sheet and putting it in the oven at 350°F (175°C) for 6-8 minutes or until the flour reaches 160°F (71°C) when checked with a digital thermometer. Let the flour cool completely before using it in this recipe.
- Even though you aren't baking the dough portion of this buttercream frosting recipe, you should still measure out the flour. Use the spoon and level method for the best results.
- This recipe is made with mini chocolate chips. However, you can easily swap them out for your favorite mix-ins like nuts or mini M&M candies!
- You may opt to omit the chocolate chips from half of the cookie dough being used in the buttercream if you will be using a piping tip. *I used the mini chocolate chips in the half that I rolled into balls for topping my cupcakes with.
- To store: Place your frosting into an airtight storage container and refrigerate for up to a month. I suggest setting the chilled frosting out at room temperature for 15-20 minutes when ready to use. Mix before using and adjust the liquid or sugar as needed to get your desired consistency.
- To freeze: Freeze the cookie dough buttercream frosting in an airtight freezer storage container for up to 3 months. Thaw overnight in the fridge and follow the instructions above for using once thawed.
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