This edible cookie dough frosting on top of fluffy chocolate chip cupcakes is just the thing you need when you can’t decide between traditional cookies and cake! I created the perfect chocolate chip cupcakes to complement this yummy frosting that truly does taste like cookie dough! Read on for instructions on how to make safe and edible cookie dough frosting for any dessert!
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Lately I’ve been having this problem where I want to make chocolate chip cookies but also want cake at the same time. Does that ever happen to anyone else?! Please tell me I’m not alone!
It dawned on me the other day that maybe, just MAYBE I could have both! I sat down and did a bit of research on how to safely make edible cookie dough and, with a few easy steps, created the most perfect frosting that tastes JUST like cookie dough. Seriously. I could just sit and eat this alone!
I then piped this cookie dough frosting on top of some yummy chocolate chip cupcakes and made the best of both worlds – cake and chocolate chip cookies!
So, how does one make edible cookie dough frosting? Check out my tips below!
How to Make Edible Cookie Dough Frosting
It may seem strange, but this frosting recipe actually contains a bit of flour! Flour gives it the perfect cookie dough texture that most resembles the real deal.
But, did you know? Flour is actually not safe to consume raw, as it can have trace amounts of bacteria present! While it is rare that you will get sick from eating raw flour, it is still better to be safe than sorry when it comes to eating anything cookie dough related! Everyone thinks that it is just raw eggs that will get you sick. But flour is a sneaky ingredient that can also be harmful if consumed before being baked.
In order to ensure that your cookie dough frosting is safe to eat, you will need to toast your flour in the oven prior to mixing in with your other ingredients! It sounds strange but is suprisingly simple!
Here’s how to toast flour for edible cookie dough frosting:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper and spread the flour out evenly over the pan.
- Toast for 5 minutes in the oven, watching closely to ensure that it doesn’t burn. You can also stir halfway through to make sure it toasts evenly.
- Remove from oven and cool completely before using in your cookie dough frosting recipe!
See? Simple! Then you will just make the frosting per my recipe below. And try not to eat it all before putting on top of your cupcakes, please. Okay?
Making Chocolate Chip Cupcakes with Edible Cookie Dough Frosting
This edible cookie dough frosting would be delicious on any kind of dessert in my opinion! You could add this to some brownies, a cake, or cupcakes!
I chose to stick with the chocolate chip theme and make vanilla cupcakes with mini chocolate chips. The perfect compliment to the edible cookie dough frosting!
In order to be sure that you have chocolate chips spread evenly throughout the cupcake, I would recommend using these mini chocolate chips. Because they are smaller and less heavy than normal chocolate chips, they won’t sink to the bottom of your cupcakes! You will have little pockets of melty chocolate in every bite.
Once you have made the cupcakes, top with edible cookie dough frosting and maybe even a little dab of Toll House Edible Cookie Dough! Trust me, it makes all the difference.
High Altitude Instructions for Chocolate Chip Cupcakes
For those of you living at high altitude (3,000 feet elevation and above), I have included a few adjustments that keep my cupcakes from being overcooked on the edges and sunken in the middle! For reference, I live at around 5,800 feet above sea level, and you may need to slightly adjust based on higher/lower elevation:
- Flour – increase by 2 tbsp. for extra structure, especially because this recipe calls for cake flour. Cake flour has less protein and structure than normal, all-purpose flour and so it’s really important to increase the amount to give the cake more lift.
- Baking Powder – decrease to 1/2 tsp. so that the batter does not rise as quickly when cooking. This will prevent sunken cupcakes!
- Eggs – use 1 additional egg white for extra moisture since things dry out at higher elevations faster.
- Granulated Sugar – decrease by 1 tbsp. so that the concentration of sugar is less. More sugar weakens the structure of the cupcakes.
- Oven Temperature – increase to 360° F. The higher temperature helps your cake set faster which decreases the risk for sinking!
- Cook Time – I cooked these cupcakes for 15 minutes. Watch your cupcakes closely because you will need to cook for less time due to the higher temperature. Just be sure they don’t burn or dry out! You will know when they are done if you touch the center and it springs back.
Next time you’re craving something sweet but can’t decide between chocolate chip cookies or cake, give this edible cookie dough frosting recipe a try along with my chocolate chip cupcakes! It’s the best of both worlds.
If you are looking for other recipes to top with this yummy cookie dough frosting, check these out! The frosting would be delicious with any of these desserts:
- Flourless Chocolate Cake
- Marble Birthday Cake
- M&M Monster Sandwich Cookies (use cookie dough frosting in the middle instead of cream cheese frosting!)
Show me how you are getting creative with this cookie dough frosting by tagging me on social media @bucketsofyum or #bucketsofyum in your photos! This allows me to see what you are baking, which is so much fun!
Chocolate Chip Cupcakes with Edible Cookie Dough Frosting
Ingredients
For the Chocolate Chip Cupcakes
- 1¾ cups cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature (1 stick)
- 1 cup granulated sugar
- 3 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ tsp vanilla bean paste (or substitute with 1/2 tsp. vanilla extract)
- ½ cup full-fat sour cream, room temperature
- ½ cup whole milk, room temperature
- ½ cup mini chocolate chips
For the Edible Cookie Dough Frosting
- ¾ cup unsalted butter, room temperature (1½ sticks)
- 2½ cups powdered sugar
- ½ cup all purpose flour, toasted (see notes for toasting flour)
- ½ cup light brown sugar, packed
- 2-3 tbsp whole milk (depending on how thick you want the frosting)
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup mini chocolate chips (plus more for garnish if desired)
Instructions
For the Chocolate Chip Cupcakes
- For high altitude instructions, see "Notes" section below.
- Preheat oven to 350°F. Line a 12 cup muffin pan with cupcake liners. Line a second pan with 6 more liners (recipe makes about 18 cupcakes). Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium-high speed until smooth and creamy (about 1 minute). Add the sugar and beat on medium-high speed until light and fluffy (about 2 minutes).
- Add the egg whites, vanilla extract and vanilla bean paste. Beat on medium speed until combined.
- Beat in the sour cream on medium speed. Scrape down the sides of the bowl with a spatula as needed.
- With the mixer on low speed, slowly add the dry ingredients until just combined. With the mixer still on low speed, slowly pour in the milk and mix until combined. Do not overmix.
- Pour in the mini chocolate chips and fold into the batter using a spatula. Do not overmix.
- Spoon the batter into the cupcake liners until they are filled about 2/3 full (I like to use a cookie scoop for this!)
- Bake for 18-22 minutes, or until the centers of the cupcakes spring back when touched. Allow cupcakes to cool completely before frosting.
For the Edible Cookie Dough Frosting
- See "Notes" section below for instructions on how to toast flour before beginning.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar together on medium-high speed until well combined and fluffy (about 2 minutes).
- With the mixer on low speed, gradually add in the powdered sugar, toasted flour and milk, alternating between the three. Increase the speed of the mixer to medium and beat until well combined.
- Add in the salt and vanilla and beat on medium speed until well incorporated.
- Using a spoon or spatula, fold in the mini chocolate chips. Frost your cooled cupcakes and enjoy!
Notes
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper and spread the flour out evenly over the pan.
- Toast for 5 minutes in the oven, watching closely to ensure that it doesn’t burn. You can also stir halfway through to make sure it toasts evenly.
- Remove from oven and cool completely before using in your cookie dough frosting recipe!
- Flour – increase by 2 tbsp.
- Baking Powder – use 1/2 tsp.
- Eggs – use 1 additional egg white
- Granulated Sugar – decrease by 1 tbsp.
- Oven Temperature – increase to 360° F.
- Cook Time – I cooked these cupcakes for 15 minutes. Watch your cupcakes closely because you will need to cook for less time due to the higher temperature. Just be sure they don’t burn or dry out! You will know when they are done if you touch the center and it springs back.
