Chocolate Chip Cookie Dough Filling/Frosting

I discovered this recipe checking out Let’s Get Caking’s fabulous post on her luggage cake. She is another hobby baker and we must be kindred spirits because we ended up with very similar names for our sites.  So while checking out her cake I saw she used this chocolate chip frosting and I HAD to try it. I made up an excuse to try out this recipe and my new Cupcake Genius pan at the same time.

The original Chocolate Chip Cookie Dough Recipe can be found at http://cakecentral.com/recipes/7600/chocolate-chip-cookie-dough-icingfilling

For me the original recipe is a little bit thin as a filling. I’m sure it is great as a frosting but for my version of this I doubled the eggless cookie dough portion.

  • FROSTING BASE:
    1-3/4 cups confectioners sugar
    1/2 cup unsalted butter, chilled
    1/8 teaspoon salt
    1/2 teaspoon vanilla extract
    1 tablespoon milk
    Eggless cookie dough (recipe below) 
  • EGGLESS COOKIE DOUGH:
    1/2 cup butter, softened
    1/2 cup brown sugar, plus 2 tablespoons
    4 teaspoons water
    1 teaspoon vanilla
    1  cup flour
    1/2 teaspoon salt
    4 oz  grated bakers unsweetened or semi-sweet chocolate
  • Instructions

    MAKE EGGLESS COOKIE DOUGH:  

    1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Grate 4 oz of bakers chocolate on a regular cheese grater. When you grate the chocolate it will be very fine. This is perfect. Reserve 1 or 2 tablespoons of the grated chocolate for topping. Fold the chocolate into the batter. Store in refrigerator until ready to use.

    MAKE FROSTING:

    1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
    2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
    3.  Add eggless cookie dough to mixture

    I had my DH’s company taste test these cupcakes and they were a big hit. Everyone said the filling was the best part.

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    1. I want to try this as a filling, too. Thanks for the tip about doubling the cookie dough.

      I thought it was funny, too, that we have pretty similar names, but just found each other’s websites. I love your site, and it’s fun to have a caking buddy…even if it is in cyber space. :o)

    2. Hi, Cristy,

      I ran into your Chocolate Chip Cookie Dough Filling/Frosting recipe via CC late last year and wanted to tell you that this is definitely a great filling for cupcakes. My family and niece/nephews loves it! Since I’m the type of person who shudders at the thought of uncooked eggs in ANY recipe, I found this one PERFECT! Thanks for sharing.

      :-)

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