Cookie Dough Cake Filling

For one of my live-streams for the Food Network, I made a cake with a cookie dough filling.

I’ve made a few cookie dough cakes in the past (like my funfetti cookie dough cake or my ultimate cookie dough cake), and feel like I’ve finally perfected my recipe for edible cookie dough.

I love filling cakes and cupcakes with cookie dough, and I figured it was time I post the recipe for my cookie dough cake filling.

image of cookie dough cake filling made by chelsweets

Why This Cookie Dough is Safe To Eat Raw

This cookie dough is safe to be consumed raw for two reasons.

The first is that this recipe doesn’t use eggs! The second reason is that the flour is heated to a safe temperature before being added into the dough.

To ensure your cookie dough is safe to eat raw, you can either use heat-treated flour (if you can it), or you can microwave your flour.

To make sure your flour is safe, you can pasteurize in the microwave.

I know it sounds a little crazy, but if you heat it for a little over a minute, it should be good to go!

Just be sure that the internal temperature reaches 160 degrees Fahrenheit.

Ways to Use this Cookie Dough Cake Filling

This recipe is so versatile, and can be used in so many different ways! Of course, edible cookie dough balls are the first thing that come to mind for me.

You can snack on them, add them on top of ice cream, or roll them into tiny balls to top just about any dessert. I like to think of them as cookie dough sprinkles!!

You can also use this recipe to make cookie dough disks to fill cakes! This takes a bit more time. The good news is you can shape them in ahead of time to make cake assembly a breeze.

funfetti cookie dough slice with fork edited.jpg

Making This Edible Cookie Dough in Advance

This cookie dough can be made far in advance, and frozen! It keeps for up to 1 month in the freezer, if you can resist eating it 😛

I like to form the cookie dough into whatever shape I will need down the road once I make a batch.

This could mean rolling a batch into uniformly sized balls to decorate a cake.

It also could mean shaping disks slightly smaller than the size of my cake layers, to use as cake filling.

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With cookie dough balls, I usually place them in an airtight container before popping them into the  freezer.

My cookie dough disks are prepped a bit differently though!

I like to double wrap them in plastic wrap, and place then on cake boards so that they freeze nice and flat.

I also LOVE making mini cookie dough balls to snack on! They’re so cute when they’re bite sized.

It makes you feel like you’re allowed to eat wayyy more when they’re miniature sized.

If you ever want to be the hero of a party, bring these edible cookie dough bites. Just make sure you bring a ton, because these things go fast!!

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Tips for Making the Best Cookie Dough Filling:

  • Don’t overmix the dough! Mix until the flour is just incorporated
  • Feel free to have fun adding in your favorite mix-ins! In this recipe I chose mini chocolate chips, white chocolate chips and sprinkles, but butterscotch chips, peanut butter chips, or even bits of Oreo would be delicious!
  • Be sure not to use more than 2 cups of mix ins, otherwise the dough can have a hard time sticking together
  • This recipe makes enough batter to fill and decorate an 8 inch layer cake. If you don’t want to make that much cookie dough, I recommend making a half batch.
  • A half batch of this recipe is enough to fill and decorate 1-2 dozen cupcakes, or a 6 inch layer cake
photo of edible cookie dough

Let Me Know What You Think!

If you try this cookie dough cake filling recipe, I’d love to hear what you think!

Please leave a comment below, and let me know how you liked it.

Yield: 4

Cookie Dough Cake Filling

Cookie Dough Cake Filling

This cookie dough cake filling is super easy to make, and absolutely delicious! It tastes great on its own, and also an amazing inside cupcake and cakes!!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Edible Cookie Dough Filling

  • 1 1/2 cups unsalted butter, room temperature (339 grams)
  • 2 1/4 cups light brown sugar (495 grams)
  • 1 tsp salt (6 grams)
  • 1 tsp vanilla extract (3 grams)
  • 1 cup mini chocolate chips (160 grams)
  • 1/2 cup mini white chocolate chips (86 grams)
  • 1/2 cup rainbow sprinkles (88 grams)
  • 2 1/4 cup all-purpose flour, heat-treated (or heated in the microwave for about 1 minute to reach 160 degrees F) (292 grams)
  • 2 Tbsp heavy cream (30 grams)

Instructions

Cookie Dough Cake Filling:

  1. Cream together the unsalted butter and light brown sugar in a large bowl with a whisk or paddle attachment.
  2. Add in the salt and vanilla extract. Mix on a low speed until incorporated.
  3. Mix in the heat treated flour on a low speed. Scrape the sides of the bowl with a rubber spatula as needed.
  4. Add in the heavy cream, and mix on a low speed.
  5. Pour in the chocolate chips, mini white chocolate chips, and rainbow sprinkles. Gently pulse your stand mixer or hand mixer to slowly mix in these ingredients.

Notes

This makes bout 4 cups of edible cookie dough, which is enough cookie to fill and decorate a layer cake made with 4, 8 inch cake layers.

If you want to use this cookie dough filling to fill and decorate a dozen cupcakes, make a 1/4 of a batch.

If you want to be sure your flour is safe to consume raw, you can pasteurize it by microwaving it! Just be sure that the internal temperature reaches 160 degrees Fahrenheit.

This cookie dough can be made in advance, and stays good in the fridge for up to a week in an airtight container, or up to a month in the freezer.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1723Total Fat 98gSaturated Fat 57gTrans Fat 0gUnsaturated Fat 36gCholesterol 196mgSodium 647mgCarbohydrates 210gFiber 5gSugar 148gProtein 11g

24 thoughts on “Cookie Dough Cake Filling

  1. This was a big hit in my house! I made the chocolate chip cookie cake and had extra cookie dough balls. Nom nom nom for several days!

  2. Hey, there! I made your vanilla cake recipe today and it’s love! I’m also making your edible cookie dough discs to put in between the layers. Will this recipe make more than one disc? My layers are 9in so I’m thinking I should get at least 2 discs out of this recipe, right?

  3. So I’m making a chocolate cake with this cookie dough between… Does it keep the cake moist like a layer of mousse or buttercream would? Just have a worry about being too dry but I worry too much so I don’t know if it’s justified ?

    1. I would definitely add some buttercream with it between the layers! It won’t dry out the cake, but it won’t be as moist as a mousse or buttercream would be!

  4. I love your recipes. I am just wondering if the recipe should note that it is not safe to eat raw flour. The flour can be baked at 350 degrees for about 10 minutes to address this and used as indicated in the recipe.

    1. I actually do discuss heating the flour in this blog post, before the recipe! you can use the microwave or the oven!

    1. it can vary based on the brand of sugar you’re using! It will be a bit grainy because there isn’t enough liquid in the recipe to dissolve the sugar! You could add a bit more heavy cream to smooth it out, or try beating together the butter and sugar longer. Hope that helps!!

  5. My cookie dough keeps “breaking” with the brown sugar and the butter? It looks curdled and I thought I let the butter get too soft so I popped it into the freezer and it’s like melting still! I have no idea what’s happened ??????????????? Tried again and the same thing happened? It’s like it’s melting!

    1. That’s so strange! try adding a touch more heavy cream, to bring the batter together, help dissolve some of the sugar, and make it smoother 🙂 Hope that helps!!

  6. I followed the recipe but my dough tasted sour! Any reason why that would happen? It was almost as if I added buttermilk but I added heavy cream. I added more flour to try to even out the taste but to no avail. Help!

    1. That’s so strange!! it might be the brand of butter you’re using?? Or if you didn’t already, use dark brown sugar! It has more molasses in it, which might change the flavor!?

Let me know what you think!