Chocolate Chip Cookie Dough Icing

Chocolate Chip Cookie Dough Everything!


As you can already see from the picture this recipe can be used for many different things.

Not only is it the best Chocolate Chip Cookie Dough Icing for filling and icing cakes, cupcakes and brownies but you can also scoop the dough into little bon bons for the easiest chocolate truffle project you have ever come across!

All three that I have pictured above were top sellers when I owned my bakery.

Chocolate Chip Cookie Dough Everything!

You can choose whichever buttercream recipe you want to use as the mix in, and it doesn’t even have to be vanilla.

Try adding Chocolate Buttercream or Mocha Buttercream for a change.

You can adjust the consistency of this chocolate chip cookie dough icing with more or less of buttercream as you wish; since we are simply mixing in ~by eye~ equal parts cookie dough and buttercream.

This makes a very stable and pipe-able icing that can stay at a cool room temperature (68 – 70°F) for a day or two, but for longer storage keep them in the refrigerator for up to a week.

(The cupcakes & brownies will go stale before this icing goes bad)

You will see in the video that follows, that for making the truffles I did not add the buttercream, instead it was straight up cookie dough.

You can of course add the buttercream for a super creamy soft truffle, but if you do that then I will suggest to dip the chilled balls in tempered chocolate rather than the cocoa powder since the buttercream will make the truffle balls super soft and harder to handle.

Some people are concerned about eating raw cookie dough, but since there is no egg in this mix it is completely safe.

Others have voiced concerns about eating raw flour, but honestly we have been doing this since we were kids am I right?

I mean who has not licked the bowl and beaters after mom made a batch of Chocolate Chip Cookies?

I suppose in mass quantities you shouldn’t consume loads of raw flour, but when you think about the amount in this recipe in relation to the other ingredients and then the buttercream added in and then piled on top of a cupcake or brownie, the amount of raw flour that is actually consumed per person is a minute amount.

But of course as with anything use your best judgement and if you feel uncomfortable about it then by all means forgo this recipe~ however you will be missing out on one of life’s pleasures for sure!

I mentioned I served these in my bakery for years and years not to mention folks started asking for it as a filling in their cakes too!

I have never had a problem with anyone overdosing on raw flour, so I will say you are pretty safe!

Since I demonstrated how to make several different projects here, the bulk recipe of cookie dough only is about 4 cups.

Once mixed with an equal part buttercream, it is quite a large recipe (approximately 8 cups) so feel free to adjust as needed up or down- it is very user friendly.

Believe it or not, I used to make a 20qt mixer full of this stuff few days!!!

To give you a general idea of how much cookie dough only you will need for 1 brownie (9″ x 13″) is half recipe.

Same for the cupcakes, to ice 18 cupcakes you will need half recipe of the dough only.

Of course you will be mixing that half recipe of dough with some buttercream resulting in approximately 4 cups of finished Chocolate Chip Cookie Dough Icing.

If you are mixing the recipe for truffles only (not mixed with buttercream) you will get approximately 4dz truffles

I hope this all makes sense! 🙂

Believe me though- just make the entire batch as listed below keep it in the refrigerator or even freeze it if you have too much leftover, but I can bet you will want MORE not less!!

Chocolate Chip Cookie Dough Icing
As I mention in the video tutorial you will use any recipe buttercream you prefer and it is equal parts by volume.
So if you need 4 cups of Cookie Dough Icing you will add 2 cups of buttercream to 2 cups of cookie dough mixture.
It does not have to be an exact measure, you can eye the measurement or adjust it to your taste with more or less buttercream as you wish for the consistency you desire.
Serves: 4 cups
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Whole Milk ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 1½ cup (188g)
  • Salt ¼ teaspoon
  • Miniature Chocolate Chips ½ cup (85g)
  • Swiss Buttercreamas needed
  1. Cream the softened butter with both sugars until very light and fluffy. Approximately 5-6 minutes.
  2. Scrape the bottom and sides of the bowl often
  3. Add the salt & vanilla extract
  4. Slowly drizzle in the milk while mixing on low to medium speed
  5. Add the flour all at once and mix just until combined.
  6. Add the mini chocolate chips last.
Chocolate Chip Cookie Dough Icing can stay at room temperature for up to 2 days

For longer storage keep in the refrigerator for up to 2 weeks

Best served at room temperature


Vegan Chocolate Chip Cookie Dough Icing
Click here for Vegan Cake Recipe that can be made into cupcakes and the vegan brownie recipe follows below this one
Serves: 4 cups
  1. Cream the earth balance buttery sticks with both sugars until very light and fluffy. Approximately 5-6 minutes.
  2. Scrape the bottom and sides of the bowl often
  3. Add the salt & vanilla extract
  4. Slowly drizzle in the almond milk while mixing on low to medium speed
  5. Add the flour all at once and mix just until combined.
  6. Add the chocolate chips last.
Chocolate Chip Cookie Dough Icing can stay at room temperature for up to 2 days

For longer storage keep in the refrigerator for up to 2 weeks

Best served at room temperature


Vegan Brownie Recipe
I love the deep coffee flavor of these brownies, but for those who do not you can use all water for the coffee (the coffee and or water does not have to be hot to start out since we will be heating it anyway)
All ingredients should be at room temperature
Prepare a 9" X 13" pan with pan grease and line the bottom with parchment paper
Preheat oven to 350°F
Serves: 9" X 13" pan
  • Vegetable Oil or Coconut Oil 1 Tablespoon (14g)
  • Brewed Coffee 1 + ⅓ cup (320ml)
  • Dark Chocolate 2 ounces (56g)
  • Granulated Sugar 2 cups (400g)
  • Light Brown Sugar ¾ cup (158g)
  • Dutch Process or Natural Cocoa Powder 1 cup (92g)
  • Salt 1 teaspoon (6g)
  • Vegetable oil or Coconut Oil ⅔ cup (160ml)
  • Vanilla Extract 1 Tablespoon (15ml)
  • All Purpose Flour 2¼ cup (280g)
  • Baking Powder 1 teaspoon (5g)
  1. In a microwave safe bowl or over a double boiler, combine the coconut oil, chocolate and brewed coffee stirring often until the chocolate has melted.
  2. Add the other measure of oil and vanilla to the melted chocolate mixture.
  3. In a large mixing bowl whisk together both sugars with the cocoa powder, flour, baking powder and salt.
  4. Add the liquid mixture to dry ingredients and whisk smooth
  5. Pour into the prepared pan and bake in a preheated 350°F oven for approximately 45 - 55 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  6. This brownie has a tendency to get over baked edges before the center is done, so you may want to gently drape a loose aluminum foil covering over the brownie for the last 15 minutes of baking to avoid this
  7. Cool completely then ice with your choice of icings
This brownie can be stored at room temperature for up to 1 week in an airtight container (unless it is iced, then follow storage directions for the icing)

Freeze wrapped well for up to 2 months




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  1. Oh This looks so good, I might have to try it right now, I’m thinking about a chocolate cake filled and iced whith this recipe and of course some ganache too. Thanks again for sharing this with us 🙂 You Are the Best

  2. Would this recipe work with coconut flour instead of all-purpose? Sorry didn’t clarify — I mean for the truffles/buttercream

  3. Could you substitute peanut butter for the butter and chop pieces of Reese’s peanut butter chips — essentially peanut butter cookie dough and mix it with the Swiss butter cream? How would that stand up on cupcakes?

  4. This icing looks to die for!! You mentioned that the brownie in the upper pic ( w/icing and ganache) was actually more a more cake-like recipe. Do/Will you have a video recipe for that one online? Williams idea sounds great!! Will he have enough for the rest of the class? !-}

  5. I made the frosting last weekend and it was a hit!! My kids loved them, I would make a double batch next time as they fought over the last cupcake, lol! Thank you so much for sharing awesome recipes, Gretchen!
    Warm regards from Calgary, Alberta, CANADA 🙂

  6. Hi Gretchen,
    You have done it again! Another winner! I added your chocolate chip cookie dough recipe to my buttercream frosting recipe exactly as you suggested and everyone said my chocolate cupcakes were amazing! Thank you so much for sharing your fantastic recipes and expertise with all of us. You’re really the best!


  7. Hi Gretchen I wanted to ask you what is a good vanilla cupcake recipe I’ve tried different kinds cupcake recipes but they’ll taste like corn bread why is that can you help me please.

    1. Hi gretchen just want to let you I know. I finally made the white cupcakes. And there amazing thank you. You always come threw . your the best.

  8. I am going to make this recipe into a Chocolate Chip Cookie Dough Dip. I will let you know how much everyone loved it because I have no doubts.
    Thank you for sharing your geniusness with us!!!

  9. for the brownies i have two questions
    -can this recipe be cut in half to make a 9in. square pan?
    -instead of coffee could I use water?


  10. Hi gretchen would it make a difference if i slightly toast the flour first before using it.. just like in making polvoron..

  11. This recipe is fantastic and tastes so much like cookie dough. I tried drizzling chocolate like you did in the video but it never helds its shape.

    What type of chocolate are you drizzling over the frosted cupcake? Is it just melted chocolate bark?

    Do you still have the video on how to make the parchment bag you were using?

  12. If I wanted to mix 2 cups of the cookie dough with 2 cups of my buttercream, would I need to halve your cookie dough recipe? Thanks.

  13. Hi Gretchen, I plan on making these cupcakes soon. Your cupcakes have such a nice dome. Which recipe did you use? Thanks!

  14. Hi Gretchen,

    Finally got around to making these cupcakes. First let me say that my cupcakes domed beautifully at 375 for the first 10 minutes and then back down to 350 until they were done. I cannot say enough about these cupcakes. They are the best vanilla cupcake I have ever made. They were moist, fluffy, and had a nice crumb. Absolutely delicious! Thank you!!!

  15. Hi Gretchen, I am curious….what size scoop do you use for cupcakes using this recipe. It is my new favorite but I cannot seem to get the amount correct. I know you said to fill halfway but I am still adding too much. Please help!!! Thank you!!!

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