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!
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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.