Best 3 Chocolate Cookie Frosting Recipes

CHOCOLATE COOKIE BUTTERCREAM FROSTING

Steps:

• Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Enjoy!

CHOCOLATE COOKIE FROSTING

Steps:

• In a medium bowl combine 1 cup powdered sugar and cocoa powder. Using an electric mixer add butter and mix well. Add additional 2 cups of powdered sugar slowly until combined as well as vanilla. Mixture will be thick, set aside. In a small pot, heat milk and 1 Tablespoon sugar on stove until warm but not hot and sugar is dissolved. While mixer is on, slowly add milk to powdered sugar mixture and blend until smooth and creamy and desired consistency. Use immediately or store in an airtight container. If storing, you'll need to whisk it up again before spreading over cookies.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE FROSTING

Steps:

• To make the cupcakes, preheat the oven to 350. In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved. Set aside. In another bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix. Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes. . When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using. To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Add in the confectioners' sugar until fully incorporated. Mix until smooth, about 2 minutes. Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the "cookie". Repeat with the remaining peanut butter mixture. Use an offset spatula to spread a layer of ganache over the top of each cupcake. Place a peanut butter "cookie" on top of each cupcake.