It’s a mock Swiss meringue buttercream that skips the traditional “cook the egg whites” step and uses pasteurized liquid egg whites from a carton instead. So, no heat, no stress, no risk of scrambled eggs in your frosting. And the result? Smooth, pipeable, not-too-sweet, and honestly just really satisfying to make.

These Chocolate Chip Teddy Bear Cookies are little bundles of joy — sweet, huggable (almost), and guaranteed to make everyone who sees them smile. Bonus: they’re just as fun to bake as they are to share!