Cookie Dough Frosting

This is a different take on my edible cookie dough recipe - cookie dough frosting! This recipe makes enough frosting for 24 cupcakes, so you'll be very popular after you make it. :D

These cookie dough frosted cupcakes were gone in about a minute when I made them and shared them with the office here at Instructables... so I think I can safely say they're DELICIOUS.

• 1/2 cup unsalted butter, room temp
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 cup + 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 cup mini chocolate chips

You can use dark brown sugar as well - just whatever you've got on hand!

Any type of milk works too - soy, nut, or regular.

I recommend using cupcake liners so when you frost you don't manhandle the cupcakes too much.

P.S. I just used box cake mix for the cupcakes - Duncan Hines devil's food mix tastes great without the extra work of making them yourself. :D

Add the softened butter and brown sugar into a large bowl and cream with a hand mixer. It should lighten in color and be nice and fluffy when you're done.

Add in the flour and salt and mix well. The mixture will be very crumbly at first, so don't worry.

Once you have a nice crumb, pour in the milk and vanilla slowly while mixing on low speed. This will give you a lovely creamy frosting.

If the frosting seems thick, feel free to add a little extra milk! Just don't go overboard because you want it have a little stiffness for easier frosting.

Mix in the mini chocolate chips using a spatula.

To frost, scoop between 1-2 tablespoons onto each cupcake and use a spatula to press it down into place.

Because it's a chunky frosting, you can't really smooth it out, so try to pile it high instead of worrying about a smooth top.

This frosting is best stored in the fridge, so make sure to pop your cupcakes in there if they don't all get eaten immediately. ;)