White Chocolate Frosting Cookies (Cookies made with frosting)

Do you have foods that if you keep them in the house, you can’t stop eating them?

I do.

Mine are peanut butter, white chocolate, ice cream, and frosting.  And if they’re in my house, they’ll most likely be gone in a week.

Which is why I made these cookies.  Jessica’s white chocolate frosting was obviously a hazard and I had to get rid of it quickly.  And not by eating it.

Which is why I made these.

…and after all that work of getting rid of the addictive frosting, I created an even more addicting cookie.

What foods do you find addictive if left in your house?


White Chocolate Frosting Cookies
adapted from: The Caramel Cookie


1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vanilla frosting (or white chocolate frosting)
1 egg
1/2 teaspoon vanilla
1/4 cup sugar
1/2 cup white chocolate, melted
*Optional: 1/2 cup sprinkles


  1. Heat oven to 350. Grease a cookie sheet or line with a silpat.
  2. In a medium bowl, mix the flour, salt, and baking soda.
  3. In a seperate bowl, mix the frosting, egg, vanilla, and sugar on medium speed for 2 minutes.
  4. Add the wet mixture to the dry and stir until well combined. Once combined, slowly drizzle in melted chocolate while mixing.  
  5. Then, add your sprinkles and incorporate, but don’t over-mix. **Also, it’s optional to roll in powdered sugar like shown above, but I don’t recommend it.  I did it to a few and I didn’t like the final result.
  6. Drop cookies by large tablespoon fulls onto prepared cookie sheet. Bake for 10-12 minutes, or until edges of cookies are lightly browned.

21 thoughts on “White Chocolate Frosting Cookies (Cookies made with frosting)

  1. Interesting. I have made cookies that used cake mix, but never frosting. I might have to try this. Thanks for sharing.


  2. Your cookies turned out great! If I had white chocolate frosting laying around I would eat it all too!


  3. I
    have to be careful about keeping Twizzlers or Pringles in the house,
    because I'll eat the whole lot. And they're sort of hard to use up by
    incorporating them into other foods!


  4. Im addicded to dark chocolate and cashewnut butter. But I refuse to not have them around. They are my friends, and i need them ! 🙂


  5. Those look awesome! Peanut butter is DEFINITELY on my list, especially if there's an open jar of Fluff around. I find myself having to restock on fruit constantly, too. Oooh! And chocolate ice cream bars. There always seems to be an empty box in the garbage…


  6. Im addicded to dark chocolate and cashewnut butter. But I refuse to not have them around. They are my friends, and i need them ! 🙂


  7. I love this recipe! I am so excited to try it, I know my family will absolutely go crazy over them. I do have a question though: How could I adapt it to make it a roll out dough that I can cut with a cookie cutter? I'm trying to make Mickey Mouse cookies that we can take to Disneyland next week. I'm guessing that the dough needs to be firmer, right? I just don't know how to do that.


  8. I am not a huge white chocolate fan (don't dislike it, but would prefer not to use it). Do you think I can substitute more frosting for the melted white chocolate? Or would that be detrimental to the consistency. 


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