Cookie Dough Fudge

If you are someone who loves all things cookie dough, this cookie dough fudge is going to knock your socks off! Its rich and creamy and taste like the best chocolate chip cookie dough (without the raw eggs of course) and it makes a perfect gift too!

Ingredients for cookie dough fudge:

• butter
• White sugar
• Brown sugar
• Vanilla extract
• All purpose flour
• Salt
• Sweetened condensed milk
• White chocolate
• Mini chocolate chips

If you scroll to the recipe card below you can see all of the exact amounts for each ingredient but if you're grocery shopping, the list above is what you'll need to make this cookie dough fudge. It's a simple recipe, doesn't involve using the stove or oven and it's a great make-ahead treat or gift for loved ones!

How to make cookie dough fudge:

This recipe actually starts out almost like a recipe for chocolate chip cookies that ends up as a fudge. And it taste JUST like chocolate chip cookie dough...which is what we're going for!

The first step is to cream together the sugar, butter, and vanilla. You want to do this for at least 90 seconds to make sure it's nice and smooth.

The next part is a little funky but it's important.

Can you eat raw flour?

Technically and sadly, you're not supposed to. This recipe does have flour in it which will give you that real cookie dough feel. But it's apparently not good to eat raw flour - did you know that? I've been living life on the edge! So all you need to do is heat the all purpose flour in the microwave for about 1 minute to let it warm up and kill any bacteria or germs that might be lurking. Better safe than sorry! Then you're able to add it in the mixture with no worries and beat it together again. It will look somewhat grainy but fear not!

The salt is also very important in this recipe. It seems like a lot but this cookie dough fudge is very sweet and the salt is a a perfect balance.

Now to turn this mixture into a fudge...since that what we're here for! You're going to mix together your white chocolate chips or wafers with 1 can of sweetened condensed milk. You can melt this in the microwave for 30 seconds at a time, stirring in between each interval. I think mine took 90 seconds total to get it melted. Then that all goes into your cookie dough fudge mixture and gets beaten one more time.

Once you've mixed your white chocolate mixture into the rest of the fudge mixture, you can let it cool for about 5 minutes (this is optional) but it helps prevent all your chocolate chips from melting.

Once everything is mixed together, you can add it into the prepared dish. I cut my parchment paper so it laid perfectly in the square dish. Here is a great tutorial on how to do that from Natasha's Kitchen.

Let this firm up in the fridge for about 2 hours then you're ready to slice and serve! You can cut these into any size you like. I just do small 1 inch squares.

How to store cookie dough fudge:

You should store this in the fridge in an air-tight container and it will keep for about 2 weeks...if it lasts that long!

Other recipes you'll love:

• S'more Cookie Dough Truffles
• Salted Chocolate Brownie Cookies
• Dark Chocolate Peppermint Fudge
• Chocolate Chip Oatmeal Cookies  (A blog favorite!)

Cookie Dough Fudge

Coco and Ash

Print Recipe

Servings 36 pieces

Equipment

• Parchment Paper
• Non-stick spray
• 8x8 or 9x9 square dish

Ingredients

  

1x2x3x

• ½ cup butter, softened (1 stick)
• ¼ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 14-oz. can sweetened condensed milk
• 1 and ½ cups white chocolate chips or melting wafers (about 10 ounces)
• 1 cup mini chocolate chips divided

Instructions

 

• Line an 8x8 or 9x9 square baking dish with parchment paper then spray a light coating of non-stick spray over the parchment. 
• Add the butter, both sugars, and vanilla extract to a large bowl and beat with a hand mixer until smooth. At least 90 seconds.
• Place the flour in a separate, microwave-safe bowl or plate and microwave for about 60 seconds. This will ensure there is no unsafe germs in the raw flour. 
• Add the flour and the salt to butter mixture and beat again until combined.  
• Add the white chocolate and condensed milk to a microwave safe bowl and heat in 30 second intervals (stirring in between each interval) until fully melted.  Once melted, pour into the fudge mixture.
• Allow the mixture to cool for about 5 minutes (so all the chips don't melt) then fold in ¾ cup mini chocolate chips. 
• Pour into prepared baking dish and top with another ¼ cup of mini chocolate chips. 
• Place in the Refrigerator until the fudge is firm. (Usually about 2 hours).  
• Remove the fudge from the dish by lifting the edges of parchment paper. Cut into small squares and serve. Store in an airtight container in the fridge for up to 2 weeks.

Tried this recipe?Leave a comment!