These Cookie Dough Frosted Cookies feature a soft, chewy brown sugar cookie topped with a thick, fluffy cookie dough frosting, edible cookie dough pieces and mini chocolate chips. They come together in under an hour and deliver cookie dough flavor in every bite.
Recipe Highlights
- Cookie dough flavor in every layer: The brown sugar cookie base tastes like cookie dough on its own, and the frosting amplifies that rich, buttery flavor.
- Ready in under an hour: A quick eight-minute bake and a fast, no-fuss frosting make this a speedy, impressive treat.
- Soft and chewy base: Baking for eight minutes yields cookies that are perfectly soft and chewy once they cool.
- A showstopper at any gathering: Loaded toppings and a generous frosting make these look and taste like a bakery creation.
- Simple ingredients: Most items are pantry staples and easy to source.
Ingredients in Cookie Dough Frosted Cookies
Unsalted butter: Used in both the cookie and the frosting. Melted butter in the dough gives a chewy, dense texture; room-temperature butter whipped into the frosting creates a light, fluffy finish.
Light brown sugar: Adds deep, caramel-like sweetness and is key to the cookie dough flavor in both layers.
All-purpose flour, baking powder and salt: Basic dry ingredients that form the cookie’s structure and texture.
Vanilla extract: Added to both dough and frosting for warm, classic flavor.
Egg: Binds the dough and contributes to the soft, chewy interior.
Powdered sugar: Creates the frosting’s smooth, spreadable texture.
Sweetened coffee creamer: Just three tablespoons help bring the frosting to the right consistency and deepen the cookie dough flavor; cookie dough or vanilla flavors work best.
Edible cookie dough pieces: A finishing touch for extra cookie dough bites—use store-bought or make your own.
Mini chocolate chips: Scatter over the frosting for the classic cookie dough appearance and extra chocolate in every bite.
Tips for the Best Cookie Dough Frosted Cookies
Full recipe details are in the recipe card below, but these tips will help you get the best results.
- Do not overbake: Pull the cookies at eight minutes when they look slightly underdone. They firm up as they cool and remain soft and chewy.
- Cool completely before frosting: Frosting will melt and slide off if the cookies are still warm—allow full cooling time on a wire rack.
- Be generous with the frosting: A thick, fluffy layer is essential to achieving that cookie dough experience.
- Make your own cookie dough pieces: If you prefer homemade, simple edible cookie dough recipes pair perfectly as a topping.
- Use a cookie scoop: A two-tablespoon scoop keeps cookies uniform so they bake evenly and look consistent when frosted.
Storage Instructions
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze unfrosted cookies in a freezer-safe bag for up to two months; thaw and frost when ready to serve.
Cookie Dough Frosted Cookies Recipe
Ingredients
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Frosting Ingredients
- ½ cup unsalted butter room temperature
- 3 cups powdered sugar
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3 tablespoons sweetened coffee creamer cookie dough or vanilla flavor
- mini chocolate chips for topping
- edible cookie dough pieces for topping
Instructions
-
Preheat the oven to 350°F and line a baking sheet with parchment paper.
-
In a large bowl, beat melted butter, brown sugar, vanilla extract and egg with an electric mixer until smooth.
-
Add flour, baking powder and salt, mixing until the dough comes together.
-
Use a 2-tablespoon cookie scoop to drop dough balls onto the prepared sheet, spacing evenly. Press each cookie down slightly; fit about eight cookies per sheet.
-
Bake 8 minutes or until the bottoms are just barely golden; cookies should look slightly underdone.
-
Let cookies rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
-
For the frosting, beat room-temperature butter, powdered sugar, brown sugar and vanilla until moist and crumbly. Add the creamer and beat until smooth and fluffy.
-
Spread frosting generously over cooled cookies and top with edible cookie dough pieces and mini chocolate chips.
-
Store in an airtight container for up to five days.
Notes
Nutrition
FAQs
Can I use any flavor of coffee creamer? Yes. Cookie dough or vanilla are ideal, but caramel and brown sugar creamers also complement the frosting nicely.
Where do I find edible cookie dough pieces? Many grocery stores stock them in the baking aisle, and they are widely available online. You can also make small pieces of edible cookie dough at home for topping.
Can I make these ahead of time? Yes. Bake the cookies a day ahead and store them unfrosted; frost the day you plan to serve them for best texture.
Can I freeze these cookies? Yes—freeze unfrosted cookies in an airtight container for up to two months. Thaw and frost before serving.
More Cookie Recipes to Try
- The Best Chocolate Chip Cookies — thick, chewy and loaded with chocolate chips for a classic favorite.
- Super Soft Sugar Cookies — pillowy, tender sugar cookies that stay soft for days and are perfect for decorating.
- Frosted Strawberry Cookies — generously frosted strawberry cookies that are pretty and full of flavor.
- Caramel Stuffed Chocolate Chip Cookies — gooey caramel tucked inside a thick chocolate chip cookie for an indulgent treat.
- Blackberry Oatmeal Cookies — a chewy, fruity cookie with a unique flavor profile that’s always popular.
Whether for a cookie exchange, party or an ordinary day, these Cookie Dough Frosted Cookies are likely to disappear fast.