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Whipped cream folded with edible, eggless cookie dough.
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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

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.