Cookie Dough Cake Filling

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

4.90 from 28 ratings

Cookie Dough Cake Filling

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 Time15

Total Time15

Course: Frosting & Fillings

Cuisine: American

Servings: 4

Calories: 1467kcal

Author: Chelsey White

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, cold 30g
1 tsp vanilla extract or vanilla bean paste 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:

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.
Add in 2 Tbsp heavy cream, 1 tsp vanilla extract, and 1 tsp salt. Mix on a low speed until combined.
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.
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.

Video

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