Cookie dough frosting — because who doesn’t like cookie dough? And, in fact, this Cookie Dough Frosting is so much more than frosting; it’s actual spreadable, bakeable cookie dough. And since it’s eggless, you can feel completely safe eating it in its raw form! Eat it with a spoon, eat it with your fingers, or bake it in the oven and then spread it back on top as the frosting on your warm, crispy cookie wafers. You can’t screw this up; I promise.
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
1 1/8 cups flour
1 teaspoon baking soda
1/2 cup semisweet chocolate chips
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until soft by mixing on low speed, about 2 minutes until smooth.
Add both sugars, salt, vanilla, flour, baking soda, and chocolate chips and mix until light and fluffy, about 5 minutes.
Other frosting uses: Chocolate Chip Cookie Wafers (see next step), mixed into ice cream; rolled in a log, then wrapped and given as a gift!
Chocolate Chip Cookie Wafers
Yield: Makes about 8–10 wafers
1 batch Cookie Dough Frosting
1. Preheat oven to 350°F. Take half of the frosting and make 1 tablespoon–sized balls on a parchment-lined baking sheet. Bake for 10–12 minutes, until they start to brown. They will spread out and become very flat and wafer like.
2. Remove from oven and cool completely. These are very thin wafer cookies, so be gentle when handling them. Spread remaining Cookie Dough Frosting on top once cool.
Excerpted from "The Dollop Book of Frosting." Copyright © 2013 by Heather Saffer and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved.
Photos courtesy of Matt Wittmeyer Photography.