Go Back
Whipped cream folded with edible, eggless cookie dough.
Print Pin
4.73 from 11 votes

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.
Course Dessert
Prep Time 10 minutes
Cook Time 23 hours 50 minutes
Author Karli Bitner


  • 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


  • 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.


*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.