This cookie dough fudge is rich, creamy, and loaded with chocolate chips!
It’s a fun, no-bake treat that’s the perfect blend of nostalgia and indulgence.
And thanks to the real cookie dough and a dreamy white chocolate base, it’s pretty irresistible.
Each bite is a perfect balance of textures, and believe it or not, it’s surprisingly simple to whip up in your own kitchen.
Why You’ll Love This Cookie Dough Fudge
Soft & Velvety Texture: Each square is perfectly smooth and soft, capturing that rich, doughy feel in a decadent fudge form.
No-Bake Simplicity: Just melt the condensed milk and chocolate, beat the other ingredients, then combine. Easy peasy.
Safe Indulgence: Plenty of people eat raw cookie dough (guilty!). But if you’re worried about it, this recipe is the one to try. You’ll heat-treat the flour, and there are no eggs, making it safe for everyone to consume.
Ingredients
- All-Purpose Flour: Microwave until it reaches 165°F (74°C), then let it cool fully.
- Salted Butter: The creamy case of the cookie dough. Feel free to use unsalted, then add 1/2 teaspoon of salt to the mix.
- Sugars: Packed brown sugar provides a rich, molasses-like flavor. Granulated sugar adds a delightful sweetness.
- Vanilla Extract: To dial up the flavor in both the cookie dough and the fudge.
- Milk: As needed, if the cookie dough seems dry.
- Salt: Like the vanilla, it enhances the flavors in the the fudge.
- Mini Chocolate Chips: Cookie dough fudge won’t be the same without them! Freeze them first so they don’t melt and streak the fudge—unless you want that!
- Sweetened Condensed Milk: The creamy, sweet base of the fudge.
- White Chocolate Chips: Another essential component in the fudge. It melts with the condensed milk to form a super dreamy base.
How to Make Cookie Dough Fudge
This is the ultimate comfort food that satisfies both your fudge and cookie dough cravings simultaneously.
Perfect for sharing (if you can resist keeping it all to yourself), it’s sure to be a crowd-pleaser at any gathering.
Here’s how to make it:
1. FREEZE the mini chocolate chips until needed. Line an 8×8-inch pan with parchment paper.
2. MICROWAVE the flour in 30-second intervals until it reaches 165°F (74°C). Set aside to cool completely.
3. BEAT the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and mix until smooth.
4. STIR in the heat-treated flour. Add the milk if needed—the dough should be soft but not sticky. Set aside.
5. MELT the condensed milk, white chocolate chips, and salt in a saucepan over medium-low heat, stirring until smooth. Remove from heat and stir in the vanilla extract. Cool for 2-3 minutes.
6. COMBINE the fudge mixture with the cookie dough and stir in 3/4 cup mini chocolate chips.
7. POUR into the prepared pan and sprinkle the remaining chocolate chips on top.
8. COOL at room temperature for 1 hour, then refrigerate until set. Enjoy!
Tips for the Best Cookie Dough Fudge
To ensure your cookie dough fudge is as tasty as possible, incorporate these tips:
- Why heat-treat the flour? Raw flour isn’t exactly safe to eat. It can be contaminated with harmful bacteria, which can cause foodborne illnesses. So, just to be sure, don’t skip this step!
- Avoid evaporated milk. You cannot substitute evaporated milk for the condensed milk in this recipe! It has a totally different consistency, and the fudge won’t set.
- Use high-quality chocolate. You guys know I’m a sucker for Ghirardelli. But Guittard or Callebaut would also work well. Also, make sure they’re fresh!
- Use room-temperature butter. Set it out early so that it’s easier to cream with the sugars. The easier it is to mix, the softer and fluffier the butter-sugar mixture will be.
- Stir the fudge base. To help it cool, stir the base for a few minutes. Then add it to the cookie dough.
- Tweak it with add-ins. Try chopped nuts, dried fruit, M&Ms, etc. These add-ins will change the taste and add a bit of extra texture.
How to Store
This fudge does best when stored in the fridge, but you can also freeze it for a longer shelf life.
Here’s how:
To Store: Place the pieces in an airtight container, separating the layers with parchment paper. Refrigerate the fudge for up to 1 week.
To Freeze: Wrap individual pieces of fudge tightly in plastic wrap. Then, place them all in a freezer-safe container or bag. Freeze for up to 3 months.
More Dreamy Fudge Recipes You’ll Love
Pumpkin Fudge
Eggnog Fudge
Oreo Fudge
Salted Caramel Fudge
Cookie Dough Fudge
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25
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kcalThis cookie dough fudge is rich, creamy, and loaded with chocolate chips! It’s a fun, no-bake treat that’s the perfect blend of nostalgia and indulgence.
Ingredients
- For the Cookie Dough
1 cup mini chocolate chips, divided
1 1/2 cups all-purpose flour
1/2 cup salted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
- For the Fudge Base
1 (14 ounce) can sweetened condensed milk
2 cups white chocolate chips
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
- Place the mini chocolate chips into the freezer until needed. Line an 8×8-inch baking pan with parchment paper.
- In a large, heatproof bowl, microwave the flour in 30-second intervals. Stir well between each spin until it reaches 165°F (74°C). Let it cool completely before continuing.
- In a medium bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and beat until smooth.
- Gently stir in the heat-treated flour until just combined. If needed, add the milk – the dough should be soft but not sticky. Set aside.
- In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, and salt. Warm over medium-low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
- Remove the pot from heat and stir in the vanilla extract. Let the fudge cool for about 2-3 minutes – it should still be warm but not hot.
- Pour the fudge base into the bowl with the cookie dough and mix until well combined. Stir in 3/4 cups of mini chocolate chips, then immediately pour the mixture into the baking dish, spreading it out evenly. Sprinkle the remaining mini chocolate chips on top for decoration.
- Cool the fudge at room temperature for about an hour, and then refrigerate until set.
- Lift the fudge out using the parchment paper. Cut into squares, and enjoy!
Notes
- Heat treating the flour ensures it’s safe to consume. Don’t skip this step, and be sure to let it cool fully before use.
- Use high-quality chocolate chips for the best taste and texture.
- Freezing the chocolate chips ensures they don’t melt when mixed into the fudge, which will cause streaks. You can skip this step if you don’t mind.
WHY heat the flour?????
Hi, Martha!
Heating the flour makes it safe to eat. Raw flour can contain dangerous bacteria like E. coli and Salmonella. Heating it kills those potential dangers.
Additionally, it helps get rid of the strong “raw flour” taste, which can be off-putting.