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Delicious chocolate chip cookie buttercream frosting in a bowl

Chocolate Chip Cookie Buttercream

This silky, spreadable buttercream transforms familiar cookie flavors into an indulgent frosting perfect for cakes, cupcakes, and brownies.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Buttercream Base
  • 500 g unsalted butter (softened) Should be very softened but not melting.
  • 395 g sweetened condensed milk Provides structure and sweetness.
Mix-ins
  • 8 pieces chocolate chip cookies (regular size) Crushed to a fine crumb to prevent clogging the piping tip.
  • 1/4 cup dark chocolate (grated) Grated for added texture and flavor.

Method
 

Preparation
  1. Grate enough dark chocolate to make up 1/4 cup and set aside.
  2. Crush the chocolate chip cookies into a fine crumb using a stick blender, food processor, or rolling pin in a zip lock bag.
Mixing
  1. In a mixing bowl, beat the softened butter with a hand mixer or stand mixer for 2-3 minutes until it is light and fluffy.
  2. Add the entire can of sweetened condensed milk to the butter and mix thoroughly for 1-2 minutes until fully blended.
  3. Fold in the crushed cookies and grated chocolate using a silicone spatula or mix on low speed until well incorporated.
Serving
  1. Use the buttercream to decorate cupcakes, layer cakes, fill macarons, whoopie pies, cookie sandwiches, or top brownies.

Notes

Store the buttercream in an airtight container. If using within 24 hours, keep at room temperature. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months. Rewhip before piping to restore lightness.