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Home » Dessert » Whipped Cream Cookie Dough

Whipped Cream Cookie Dough

Apr 15, 2018 · 13 Comments

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Whipped Cream Cookie Dough is packed with cookie dough flavor, chocolate chips and has the texture of whipped cream. This is great as a filling inside of cupcakes, used as a frosting or eaten with a spoon.

Whipped cream folded with edible, eggless cookie dough.

Edible, Egg Free Cookie Dough

This recipe has two bases. The cookie dough and the whipped cream. Let’s talk about the cookie dough first.

Cookie dough. Aka, basically what heaven tastes like. The best part about this dough (besides the fact that it is gloriously egg-free!) is how fast and easy the dough comes together.

The method is exactly the same as regular cookie dough. First the butter and sugars are creamed together. Milk and vanilla go in next, followed by flour and salt. Top it off with a lot of mini chocolate chips.

Chocolate chip cookie dough whipped cream to use as a frosting.

Homemade Whipped Cream

Believe it or not, there are a lot of people who are extremely intimidated by making whipped cream. Well, I’m here to tell you that it should not scare you one bit!

This is nothing to be intimidated by. Promise, promise, promise!

It is as simple as pouring heavy whipping cream into a bowl and using a hand mixer or stand mixer and beating the whipping cream until you have whipped cream!

If you haven’t ever done it, do it! You will be surprised at how easy it is!

To create the whipped cream cookie dough, the whipped cream and eggless cookie dough are folded together. Done and done.

Whipped Cream Cookie Dough

Whipped Cream Cookie Dough is packed with cookie dough flavor, chocolate chips and has the texture of whipped cream. This is great as a filling inside of cupcakes, used as a frosting or eaten with a spoon.

Ingredients

  • 1/4 cup butter room temperature
  • 1/8 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

  1. Cream together the butter and sugars.
  2. Scrape sides and add in vanilla and milk.
  3. Mix in the flour and salt until thoroughly combined. Stir in the chocolate chips. Set aside.
  4. Using beaters or the whisk attachment on a stand mixer, whip the whipping cream until stiff peaks form.
  5. Gently and throughly fold the whipped cream and cookie dough together.
  6. Store in the refrigerator for up to 3 days.

Recipe Notes

*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.

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Whipped Cream Cookie Dough is packed with cookie dough flavor, chocolate chips and has the texture of whipped cream. This is great as a filling inside of cupcakes, used as a frosting or eaten with a spoon. |Cooking with Karli| #cookiedough #whippedcream #frosting #filling #dip #recipe #dessert

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Whipped cream folded with edible, eggless cookie dough.

Whipped Cream Cookie Dough

Whipped Cream Cookie Dough is packed with cookie dough flavor, chocolate chips and has the texture of whipped cream. This is great as a filling inside of cupcakes, used as a frosting or eaten with a spoon.
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4.73 from 11 votes
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 23 hours 50 minutes
Author: Karli Bitner

Ingredients

  • 1/4 cup butter room temperature
  • 1/8 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

  • Cream together the butter and sugars.
  • Scrape sides and add in vanilla and milk.
  • Mix in the flour and salt until thoroughly combined. Stir in the chocolate chips. Set aside.
  • Using beaters or the whisk attachment on a stand mixer, whip the whipping cream until stiff peaks form.
  • Gently and throughly fold the whipped cream and cookie dough together.
  • Store in the refrigerator for up to 3 days.

Notes

*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
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Karli Bitner
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Karli Bitner
This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Comments

  1. Sharlie Hunt says

    April 19, 2018 at 12:45 pm

    5 stars
    We tried your whipped cream cookie dough today, and it was as good as I hoped it would be!

    I was thinking of frosting some brownies with it but that might have to wait for another day since we’ve eaten most of it already with spoons.

    Reply
    • karlibitner says

      April 19, 2018 at 12:52 pm

      Yes, I tend to eat most of it with spoons as well!

      Frosting for brownies would definitely be a winner!

      Reply
  2. LB says

    November 18, 2018 at 11:17 am

    5 stars
    Can this be left out on the counter overnight? Is there enough sugar in it to make it shelf stable?

    Reply
    • karlibitner says

      November 18, 2018 at 11:22 pm

      Hey There! This needs to be kept in the fridge. There isn’t enough sugar to keep it safe on the counter overnight. Hope you still love it!

      Reply
  3. Ami says

    April 28, 2019 at 10:35 pm

    So GOOD! Just like eating the real thing. One of my fav

    Reply
  4. George and Diana Proulx says

    December 14, 2019 at 10:58 am

    Can it be made into a cookie?

    Reply
    • Karli Bitner says

      December 18, 2019 at 9:53 pm

      This recipe can not be baked and made into a cookie. Sorry!

      Reply
  5. Cynthia says

    May 17, 2020 at 10:57 am

    Can you use coconut flour?

    Reply
    • Karli Bitner says

      May 29, 2020 at 8:17 pm

      Thanks for the comment Cynthia. The coconut flour may not work for this recipe. That being said I haven’t tried it yet. Let me know if you try it and how it works out.

      Reply
      • Cynthia says

        May 30, 2020 at 4:04 am

        I tried it with coconut flour and don’t recommend it. We didn’t like the texture….

      • Karli Bitner says

        June 16, 2020 at 7:26 pm

        Thanks for the feedback!!

  6. Jackie says

    September 12, 2020 at 7:56 pm

    Hello!

    Can it be froze?

    Reply
    • Karli Bitner says

      September 17, 2020 at 7:32 pm

      It can be- although the texture will not be the same once it is thawed again.

      Reply

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