1-First Step: Heat-Treat the Flour Before you begin mixing, it’s crucial to heat-treat your flour to eliminate any bacteria. Spread the 2 cups of all-purpose flour in an even layer on a baking sheet. Bake at 350°F for 5-10 minutes, stirring halfway through, until the flour reaches 160°F internally. Alternatively, you can microwave the flour in 30-second intervals, stirring between each, until it reaches the safe temperature. Allow the flour to cool completely before using it in your frosting. This step is what makes this safe cookie dough suitable for eating without baking.

2-Second Step: Cream the Butter Place 1 cup of softened unsalted butter in a large mixing bowl. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2-3 minutes until it becomes pale, creamy, and smooth. This process incorporates air into the butter, which helps create a lighter texture in your finished frosting. If your butter is too cold, let it sit at room temperature for 30-60 minutes before starting. Cold butter won’t cream properly and will result in a lumpy frosting.

3-Third Step: Add Sugars and Vanilla Add the ¾ cup of packed brown sugar and 2 teaspoons of vanilla extract to the creamed butter. Mix on medium speed for another 2-3 minutes until the mixture is light and fluffy. The brown sugar will dissolve slightly, releasing its molasses content which contributes to that authentic cookie dough flavor. Scrape down the sides of the bowl with a spatula to ensure all ingredients are well incorporated. This chocolate chip frosting base should now look smooth and slightly lighter in color.

4-Fourth Step: Incorporate Dry Ingredients With the mixer on low speed, gradually add the cooled, heat-treated flour and 1 cup of powdered sugar. Mixing on low prevents the flour from flying out of the bowl. Once all the dry ingredients are added, increase the speed to medium and mix for 1-2 minutes until everything is combined. The mixture will look thick and somewhat like actual cookie dough at this point. This brown sugar frosting has a unique texture that’s denser than traditional buttercream but still spreadable.

5-Fifth Step: Adjust Consistency Add 3-4 tablespoons of milk or heavy cream, one tablespoon at a time, mixing after each addition. Continue adding liquid until you reach your desired consistency. For frosting that’s easy to spread, aim for a medium-thick texture. If you plan to pipe the frosting, keep it slightly thicker. For a softer, more dip-like consistency, add a little more milk. Remember that chilling the frosting later will firm it up, so it’s better to have it slightly softer than you think you need.

6-Final Step: Fold in Chocolate Chips Remove the bowl from the mixer stand and fold in 1 cup of mini chocolate chips using a spatula. Folding by hand prevents the chocolate chips from breaking apart and distributes them evenly throughout the frosting. Your cookie dough buttercream is now ready to use! You can spread it immediately on your baked goods, or chill it for 30 minutes if it feels too soft.