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Cookie Dough Cake Filling

I’ve filled cakes with a lot of things, but this cookie dough cake filling is one of my all time favorites!

I’ve made quite a few cookie dough cakes (like my funfetti cookie dough cake or my cookie dough cake) and feel like I’ve perfected my recipe for edible cookie dough.

It tastes just like your favorite cookie dough, and is rich, perfectly sweet, and full of all your favorite mix-ins.

image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

Why This Cookie Dough Cake Filling 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 temperature that pasteurizes it.

Both of these factors make this cookie dough filling safe to eat raw.

How Do I Heat Treat or Pasteurize My Flour?

There are two easy ways to heat treat the flour for this recipe. I usually use my microwave, but you can also use an oven to pasteurize the flour.

MICROWAVE INSTRUCTIONS: Pour the flour in a large, heat-proof bowl. Heat it in 30-second intervals until the temperature of the flour reaches 160 F / 71 C.

Mix the flour around with a spoon between intervals to make sure it heats evenly. The time it takes to reach this temperature can vary a lot based on the size and age of your microwave. Mine takes 4 intervals (total of 2 minutes). Let the flour cool to room temperature (takes about 30 minutes) then use however you like!

image of flour being heat treated and tested with a thermometer

OVEN INSTRUCTIONS: Preheat your oven at 300 F / 150 C. Line a large, rimmed baking sheet with parchment paper. Spread the flour out evenly on the prepared pan. Bake the flour in 2-minute intervals and pull the pan out of the oven to check its temperature between each interval.

Mix the flour around with a spoon or rubber spatula each time you check the temperature to help it heat evenly. Check the temperature of the flour in a few different spots to make sure the entire batch is properly heated. Some ovens have hot spots, and this can cause the flour to heat unevenly.

Repeat this process until the temperature of the flour reaches 160 F / 71 C. When it reaches this stage, carefully lift the sheet of parchment paper and funnel the flour into a separate bowl to let it cool to room temperature. This usually takes about 30 minutes.

Ways to Use this Cookie Dough Cake Filling

This cookie dough filling 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, but the good news is that you can shape them ahead of time to make the cake assembly a breeze.

image of a slice of cookie dough cake that's on a plate and has been cut into to show how tender the cake layers are and how delicious the cookie dough cake filling is

Cookie Dough Cake Filling – Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some variations that can be made in this recipe.

  • Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
  • Brown Sugar – I like using light brown sugar but dark brown sugar will work too.
  • Heat-Treated All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
  • Heavy Whipping Cream – Whole Milk or alternative milk can be used in place of the heavy cream.
  • Mix-Ins – Feel free to use your favorite mix-ins! Butterscotch chips, peanut butter chips, or even bits of Oreo would be delicious. Make sure you don’t use more than 2 cups of mix-ins, otherwise the dough can have a hard time sticking together.
image of edible cookie dough being made with mini chocolate chips and sprinkles

Making This Edible Cookie Dough in Advance

This cookie dough filling can be made in advance and frozen! It keeps for up to 2 weeks in the fridge or 1 month in the freezer if stored in an airtight container.

I like to form the cookie dough into whatever shape I need before freezing it.

image of edible cookie dough balls that have been rolled out and placed on a metal tray

To make cookie dough disks for a layer cake, I recommend double wrapping them in plastic wrap, then placing them on cake boards to help them freeze nice and flat.

image of cookie dough discs that have been chilled and are ready to be used as a cake filling

Tips for Making the Best Cookie Dough Filling:

  • Don’t over-mix the dough! Mix until the flour is just incorporated.
  • Feel free to use your favorite mix-ins! I use mini chocolate chips, white chocolate chips and sprinkles. However, butterscotch chips, peanut butter chips, or even bits of Oreo would be delicious!
  • Make sure you don’t 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.
image of a disc of edible cookie dough that's being added to a cookie dough layer cake

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 and rating below.

If you share on social media, don’t forget to tag me @chelsweets so that I can see your delicious creations.

image of edible cookie dough cake filling that's been mixed in a glass bowl

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Yield: 4

Cookie Dough Cake Filling

image of a cookie dough cake that's been decorated with edible cookie dough and sprinkles

This cookie dough cake filling is so easy to make and is absolutely delicious! It tastes great on its own and it's also an amazing filling inside cupcakes and cakes!!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Edible Cookie Dough Filling

  • 1 1/2 cups unsalted butter, room temperature (339g)
  • 2 1/4 cups packed light brown sugar (454g or a 1 lb. box)
  • 2 Tbsp heavy whipping cream (30g)
  • 1 tsp vanilla extract (4g)
  • 1 tsp fine salt (6g)
  • 2 1/4 cup heat-treated all-purpose flour (280g)
  • 1 cup mini chocolate chips (175g)
  • 1/2 cup mini white chocolate chips (85g)
  • 1/2 cup rainbow sprinkles (90g)

Instructions

Cookie Dough Cake Filling:

  1. Cream together 1 1/2 cups unsalted butter and 2 1/4 cups light brown sugar in a large bowl with a hand mixer or stand mixer and paddle attachment. Mix on a medium-high speed for 1 minute. The mixture should become a bit lighter in color as air is incorporated into the mixture.
  2. Add in 2 Tbsp heavy cream, 1 tsp vanilla extract, and 1 tsp salt. Mix on a low speed until combined.
  3. Mix in 2 1/4 cups of heat treated flour on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  4. Pour in 1 cup mini chocolate chips, 1/2 cup mini white chocolate chips, and 1/2 cup rainbow sprinkles. Mix on a low speed until the mix-ins are evenly distributed throughout the dough.

Notes

Ingredient Swaps & Substitutions

For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.

Yield

This makes about 4 cups of edible cookie dough, which is enough 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.

Making This Edible Cookie Dough in Advance

This cookie dough filling can be made in advance and frozen! It keeps for up to 2 weeks in the fridge or 1 month in the freezer if stored in an airtight container.

I like to form the cookie dough into whatever shape I need before freezing it.

Making Sure This Edible Cookie Dough is Safe to Eat Raw

To make sure this edible cookie dough is safe to consume raw, I highly recommend pasteurizing or heat treating the flour in this recipe by microwaving it or heating it in the oven.

MICROWAVE INSTRUCTIONS: Pour the flour in a large, heat-proof bowl. Heat it in 30-second intervals until the temperature of the flour reaches 160 F / 71 C.

Mix the flour around with a spoon between intervals to make sure it heats evenly. The time it takes to reach this temperature can vary a lot based on the size and age of your microwave. Mine takes 4 intervals (total of 2 minutes). Let the flour cool to room temperature (takes about 30 minutes) then use however you like!

OVEN INSTRUCTIONS: Preheat your oven at 300 F / 150 C. Line a large, rimmed baking sheet with parchment paper. Spread the flour out evenly on the prepared pan. Bake the flour in 2-minute intervals and pull the pan out of the oven to check its temperature between each interval.

Mix the flour around with a spoon or rubber spatula each time you check the temperature to help it heat evenly. Check the temperature of the flour in a few different spots to make sure the entire batch is properly heated. Some ovens have hot spots, and this can cause the flour to heat unevenly.

Repeat this process until the temperature of the flour reaches 160 F / 71 C. When it reaches this stage, carefully lift the sheet of parchment paper, and funnel the flour into a separate bowl to let it cool to room temperature. This usually takes about 30 minutes.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1467Total Fat 98gSaturated Fat 57gTrans Fat 0gUnsaturated Fat 36gCholesterol 196mgSodium 646mgCarbohydrates 157gFiber 3gSugar 148gProtein 4g

Kathy

Wednesday 1st of February 2023

I don’t think you even need the flour to the cookie dough. It tastes great without it. Why do you need flour and so much?

Carmen

Wednesday 18th of January 2023

This is so incredibly delicious! I used it in a red velvet cake with cookies and cream frosting for my daughter's birthday (her request) and it turned out amazing. Thanks for the great recipe!

Chelsweets

Sunday 22nd of January 2023

Omg that sound INCREDIBLE Carmen!! What a delicious combo!!!! :) Tell her happy belated birthday for me!

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