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cookie dough fudge recipe
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Cookie Dough Fudge

Course Dessert, Snack
Cuisine American
Servings 36 pieces
Author Coco and Ash

Equipment

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

Ingredients

  • 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.