The Ultimate Edible Cookie Dough Frosting Recipe (No Eggs!)

This incredible cookie dough frosting delivers all the nostalgic flavor of raw cookie dough you crave, but with a crucial difference: it’s made entirely without eggs, making it perfectly safe to eat! Whether you slather it on your favorite cake, swirl it onto cupcakes, or simply enjoy it by the spoonful, this recipe is a game-changer for any dessert lover.

Hello, fellow dessert enthusiasts and welcome to Chocolate, Chocolate and More! I’m Brandy, the voice and recipe developer behind the blog Nutmeg Nanny. I am thrilled to share my very first post with you, and I promise it’s a sweet one that will instantly become a new favorite in your recipe collection.

My Lifelong Love Affair with Cookie Dough

Like many of you, my love for cookie dough runs deep, stretching all the way back to my childhood. I vividly remember joining my mom in the kitchen, eager to help bake cookies. However, my enthusiasm for the actual baking process often waned after about ten minutes. My true passion, it turned out, was solely for the raw dough!

We’ve all heard the warnings about not eating raw cookie dough due to the eggs, but honestly, I’ve always been one to live life a little on the wild side. That delightful, sweet, and utterly irresistible taste of unbaked cookie dough was simply too good to pass up. For years, this guilty pleasure was something I enjoyed in secret, savoring every spoonful.

Experience the Pure Joy of Safe Cookie Dough Flavor

That’s why I am so excited to bring you this recipe for Edible Cookie Dough Frosting. It captures every bit of that beloved cookie dough flavor you adore, without any of the worry associated with raw eggs. This means you can indulge freely, knowing you’re enjoying a perfectly safe and incredibly delicious treat. PLUS, the best part is its versatility: you can generously slather it on top of your favorite cakes, pile it high on cupcakes, use it as a filling for cookies, or simply grab a spoon and dig right in!

I still laugh remembering the first time I presented this frosting to my mom. She looked at me with a mixture of confusion and concern, undoubtedly thinking, “My child has finally gone completely cookie dough crazy!” But one bite of cake topped with this delectable frosting was all it took. Her skepticism vanished, replaced by an expression of pure delight. The look on her face confirmed what I already knew: cookie dough flavor isn’t just for ice cream anymore. Trust me, once you try this, you’ll be a believer too!

Customizing Your Edible Cookie Dough Frosting

While I absolutely adore using mini chocolate chips in my cookie dough frosting – they distribute so perfectly and give you a taste of chocolate in every bite – don’t feel limited! This recipe is wonderfully adaptable. You could easily swap them out for regular-sized chocolate morsels for a bolder chocolate burst, white chocolate morsels for a creamy twist, or even colorful mini M&M’s for a playful touch. Imagine how incredibly sweet and fun that would be!

Beyond chocolate chips, consider other mix-ins like:

• Sprinkles: For a festive look and a hint of crunch.
• Toffee bits: To add a delightful chewiness and buttery flavor.
• Chopped nuts: Like pecans or walnuts, for added texture and a nutty profile.
• Mini peanut butter cups: If you’re a fan of the chocolate-peanut butter combo.

The possibilities are truly endless, allowing you to create your own signature cookie dough frosting every time.

Fair warning: this recipe makes a substantial amount of frosting. But if you’re anything like me and enjoy slathering it on thick – because who doesn’t love a generous layer of cookie dough goodness? – then it’s absolutely the perfect amount. There’s no such thing as too much cookie dough frosting in my book!

Cookie Dough Frosting

Prep Time
15 minutes

Total Time
15 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1 teaspoon vanilla bean paste (or pure vanilla extract)
• 1 cup white whole wheat flour (or all-purpose flour)
• 1/4 cup heavy whipping cream
• 1 cup chocolate chips (mini or full size)

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, add the softened butter, dark brown sugar, and vanilla bean paste. Whip together on medium-high speed until the mixture is light, fluffy, and well-blended, which should take about 3 minutes. Scrape down the sides of the bowl as needed.
2. Gradually add in the flour to the butter mixture. Mix on low speed until the flour has been fully incorporated and no dry streaks remain. Be careful not to overmix at this stage.
3. With the mixer still on low speed, slowly drizzle in the heavy whipping cream. Continue mixing until your desired frosting consistency is met. If the mixture appears too loose or runny, you can gradually add a little more flour (1 tablespoon at a time) until it thickens. Conversely, if it’s too thick, thin it out with additional heavy whipping cream (1 teaspoon at a time).
4. Finally, stir in the chocolate chips by hand or mix them in on the lowest speed for just a few seconds, until evenly distributed throughout the frosting. Your delicious and safe cookie dough frosting is now ready to enjoy!

Notes

Adapted from The Girl Who Ate Everything. For an extra rich flavor, ensure your butter is at room temperature before you begin. Feel free to experiment with different types of chocolate chips or other mix-ins like sprinkles or toffee bits.

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Frequently Asked Questions About Edible Cookie Dough Frosting

Is this cookie dough frosting really safe to eat?

Absolutely! The primary concern with traditional raw cookie dough is the potential for salmonella from raw eggs. This recipe completely eliminates eggs, making it 100% safe to enjoy without any worries. While some recipes for edible cookie dough also recommend heat-treating flour, this particular recipe focuses on the egg-free aspect and has been widely enjoyed by many without issues. Always use fresh, high-quality ingredients.

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, you certainly can! The recipe specifically notes “white whole wheat flour (or all purpose)” as an option. All-purpose flour will work perfectly and give you a slightly smoother, lighter texture. White whole wheat flour adds a subtle nuttiness and a bit more fiber, but either option is delicious.

How long does this cookie dough frosting last? How should I store it?

This edible cookie dough frosting can be stored in an airtight container in the refrigerator for up to 5-7 days. Bring it back to room temperature for about 15-30 minutes before using or enjoying by the spoonful, as it will firm up significantly when chilled. If it’s too firm, you can re-whip it for a minute or two with a splash of heavy cream to restore its creamy texture.

Can I freeze this frosting?

Yes, you can! To freeze, place the frosting in an airtight, freezer-safe container. It will keep well for up to 2-3 months. When ready to use, thaw it overnight in the refrigerator, then let it come to room temperature. You might need to re-whip it with your electric mixer for a minute or two, adding a tiny bit more heavy cream if needed, to regain its smooth consistency.

What can I use this cookie dough frosting on besides cake?

The possibilities are endless! Beyond cakes and cupcakes, this frosting is fantastic on brownies, as a filling for whoopie pies or sandwich cookies, spread on graham crackers, or even layered into trifles or parfaits. And of course, it’s absolutely divine eaten straight from the bowl with a spoon!

Looking for More Sweet Dessert Inspiration?

If you’ve loved this edible cookie dough frosting, then you’re definitely in for a treat! Head on over to Nutmeg Nanny for even more delectable desserts and sweet ideas. Here are a few to get you started:

Caramel Apple Crisp Pizza

Black Forest Cake

Pumpkin Pie Cake Bars

Peanut Butter Stuffed Chocolate Chip Cookie Bars