This cookie dough buttercream is SO deliciously smooth like buttercream but packs a flavor that tastes just like cookie dough! Use it to top cupcakes, frost a cake, sandwich between cookies and more.
This buttercream is super simple! Just make sure that your butter is softened (room temp or slightly warmer) before creaming it with the brown sugar. The one extra step within this recipe is to heat the flour to ensure that it’s safe to consume. The flour and brown sugar in this recipe are key to giving the buttercream that cookie dough flavor! See my instructions below for easy flour-heating instructions.
Happy baking!
Ingredients
Method
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in the milk, vanilla extract, **heated flour and salt. Mix until combined.
- Add powdered sugar (½-1 cup at a time), mixing well after each addition.
- Add mini chocolate chips. Mix until combined.
**To heat the flour (to make it safe to eat raw)
- Add flour to a microwave-safe bowl and heat on high in the microwave for 60 seconds, stopping every 10-15 seconds to stir the flour. Set aside to cool for 2-3 minutes.
Haley says
The best cookie dough buttercream out there! Easy to make and pairs well with anything! I love to use this with my chocolate cakes and cupcakes!
Rachel says
I absolutely love all your recipes and I’ve made this one before but with normal size milk chocolate chips. Do you use semi sweet or milk chocolate chips? All I can find is mini semi sweet chocolate chips in stores. 🙁 please let me know…thank you!!
Jackie says
Thank you so much! I typically have only found semi-sweet mini chocolate chips as well in stores, which is what I used in this recipe. You can find mini milk chocolate chips online if you prefer them. Enjoy!!
Rachel says
Thanks so much Jackie!! I really appreciate it 🙂
Sandra says
Have you ever tried making this with gluten free flour? Curious how it would turn out.
Jackie says
I have never tried it with GF flour, but I would imagine that it would work! I would recommend using a 1:1 GF baking flour
Rachel says
I use this buttercream frosting to top my chocolate cupcakes! It’s so delicious. Would you suggest refrigerating it? Or would it be okay to leave the cupcakes covered at room temp for a few days?
Jackie says
Yum! Love this frosting with cupcakes. They can sit out for a few hours, but technically should be stored in the fridge after 4-6 hours.
Panda says
How much does the buttercream make?
Jackie says
This makes enough to cover 18-24 cupcakes!
Isabel says
this looks so good but can you use almond or oak milk instead of reagluar milk? Can you get to me asap, please?
Jackie says
I have never tried with oat or almond milk, but they should work!