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Easy Cookie Dough Fudge Recipe

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4.1 from 59 reviews

  • Author: Chef
  • Total Time: 3 hours 27 minutes
  • Yield: 24 squares
  • Diet: Vegetarian

Description

This Easy Cookie Dough Fudge is a decadent no-bake dessert combining creamy white chocolate fudge with the nostalgic flavor of chocolate chip cookie dough. With simple ingredients and straightforward steps, it’s an ideal treat for holidays, parties, or whenever you crave a rich, sweet indulgence without complicated candy-making.

Ingredients

For the cookie dough:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

For the fudge:

  • 3 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips, for topping

Instructions

  1. Prepare the pan: Line an 8-inch square baking pan with parchment paper, ensuring some overhang to easily lift out the fudge later.
  2. Heat-treat the flour: Spread the all-purpose flour evenly on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before using.
  3. Make the cookie dough base: In a bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy. Then add the milk and vanilla extract, mixing well.
  4. Combine dry ingredients: Gradually add the cooled heat-treated flour and salt into the butter mixture and stir until well combined.
  5. Add chocolate chips: Fold the mini chocolate chips into the cookie dough mixture and set aside.
  6. Melt the fudge mixture: In a saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the mixture is smooth and fully melted, ensuring the heat is low to prevent scorching.
  7. Finish fudge base: Remove the saucepan from the heat. Stir in the vanilla extract and salt until evenly incorporated.
  8. Incorporate cookie dough: Fold about half of the prepared cookie dough into the white chocolate fudge mixture gently until combined.
  9. Layer the fudge: Pour and spread half of the fudge mixture evenly into the prepared pan. Then add small dollops or pieces of the remaining cookie dough over the fudge layer.
  10. Top and set: Spread the remaining fudge mixture over the cookie dough pieces. Press any remaining cookie dough pieces and the 1/2 cup mini chocolate chips gently over the top surface for texture and visual appeal.
  11. Chill to firm: Refrigerate the assembled fudge for at least 3 hours or until completely firm.
  12. Serve: Use the parchment paper overhang to lift the fudge out of the pan and cut into 24 squares. Let pieces warm slightly at room temperature for a softer texture before serving, if desired.

Notes

  • Heat-treating the flour is essential to eliminate harmful bacteria, ensuring the cookie dough is safe to eat raw.
  • Keep the heat low when melting the white chocolate to avoid burning and maintain a smooth texture.
  • For a deeper chocolate flavor, substitute some mini chocolate chips with finely chopped semisweet chocolate.
  • Store the fudge in an airtight container in the refrigerator for up to 1 week.
  • Allow the fudge to sit at room temperature for a few minutes before serving if you prefer a softer bite.
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Category: Dessert, Fudge, No-Bake Desserts
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenmartha.com/easy-cookie-dough-fudge-recipe/