Cookie Dough Fudge
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This Cookie Dough Fudge is decadent, creamy with the signature cookie dough crunch of sugar, and loaded with milk chocolate chips. This tastes just like cookie dough with a hint of sweetened condensed milk.
The best part? No eggs and the flour is heat treated! It’s totally safe to eat piece after piece, and you will. Trust me.
Why You’ll Love This Fudge
- Takes like Cookie Dough! I know you cookie dough lovers want to know if it actually tastes like the cookie dough you whip up to make cookies with and it does!
- Great for gifting. Pop some of this fudge in a cookie box or in a small decorative box on its own. People will go crazy for this.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Salted Butter – You can use unsalted butter if that’s what you have. Room temperature is highly recommended to cream the edible cookie dough.
Brown Sugar – I used light brown sugar, but dark brown sugar will work as well. This is the cookie dough flavor that we look for, so it’s a must!
All-purpose flour – I used King Arthur brand all-purpose flour, but you can use whatever brand you prefer. It needs to be heat treated to safely eat since it won’t be baked.
Sweetened condensed milk – This is part of the fudge base that we use. Your sweetened condensed milk can vary in color, from pale white to a caramel color. Don’t stress about the color of it.
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Substitutions and Variations
- You can swap the milk chocolate chips that we stirred into the cookie dough with dark chocolate chips, mini chocolate chips, peanut butter chips, etc. Make sure to freeze them first.
- The light brown sugar can be switched out with dark brown sugar for a deeper color and a more intense molasses flavor.
- You can include add-ins such as sprinkles, toffee bits, crushed cookies,etc, if you would like.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Cookie Dough Fudge
Prep Work: Line an 8×8 square pan with parchment paper and lightly grease.
Step 1: Microwave the flour in 30-second intervals, whisking well each time to prevent the flour from clumping or sticking to the bowl, until it reaches 160 degrees F. Let cool.
Step 2: Beat butter and brown sugar until creamed. Mix in the vanilla extract and milk.
Step 3: Beat in the cooled flour. It may not come together into a cookie dough but instead stay crumbly. That’s okay.
Step 4: Melt the chocolate chocolate chips and sweetened condensed milk in the microwave. Start with microwaving for 1 minute and stir well. Then 30-second intervals, whisking after each one, until the white chocolate chips are fully melted. If the mixture is hot, let it cool for 5 to 10 minutes.
Step 5: Combine the white chocolate chip and sweetened condensed milk with the cookie dough and beat with the hand mixer until combined.
Step 6: Reserve a couple of tablespoons of chocolate chips for the top and fold in the remaining chips into the fudge. Don’t overmix, the chips will start to melt quickly. Spread the fudge into the prepared pan and sprinkle the remaining chips on top. Pop in the fridge to chill for 2 to 3 hours before slicing.
Tips for Success
- Whisk the flour after each 30-seconds in the microwave. Use the whisk to scrape any flour off the sides or bottom of the bowl and to prevent clumping.
- Freeze the chocolate chips to keep the melting to a minimum when folding them into the fudge.
- Tap the pan on the counter to help even out the fudges edges.
- Store chilled if you prefer your fudge firm.
How to Store and Freeze
Store the fudge in an airtight container or storage bag at room temperature for a week or in the refrigerator for up to 3 weeks.
Freeze the fudge in a freezer-safe container or freezer bag for up to 3 months. Thaw in the fridge overnight before serving.
Recipe FAQs
Yes! You’ll need to use a 9×13-inch pan when doubling the recipe.
It could be a couple of things.
The first is that your white chocolate chips weren’t melted fully which is what’s used to firm up the fudge. You’ll probably see little chunks of white chocolate chips throughout the fudge.
The second reason is that you didn’t chill the fudge long enough before cutting it. You can always pop the fudge back in the fridge for an hour or two if this is the cake.
Yes, you can! Use a gluten-free 1:1 flour blend. Be sure to heat treat it the same way that I did my flour.
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Cookie Dough Fudge
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Ingredients
- ½ cup salted butter room temperature
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1 ½ cups all-purpose flour heat treated
- ½ teaspoon salt
- 1 cup white chocolate chips
- 14 ounces sweetened condensed milk
- 1 cup milk chocolate chips frozen and divided
Instructions
- Line an 8×8 square pan with parchment paper. Use binder clips to hold the sides of the parchment paper down once you’ve pressed it down into the bottom of the pan. Lightly grease the parchment paper.
- Place the 1 ½ cups of flour in a microwave-safe bowl. Microwave in 30 second intervals and whisk after each interval until the flour reaches 160 degrees F. The whisking helps prevents clumping and sticking to the bowl. It took me 4 30-second intervals.
- Set the flour aside to cool.
- In a large mixing bowl, add in the butter and brown sugar. Beat on medium speed until creamed.
- Add the vanilla extract and whole milk. Beat until the mixture is combined. It may still be crumbly and that’s okay. Set aside.
- In a microwave-safe bowl or pyrex glass cup, add in the white chocolate chips and sweetened condensed milk. Microwave the mixture for 1 minute and whisk vigorously to help melt the chocolate chips with the residual heat.
- Heat in 30-second intervals and whisk until the white chocolate chips are completely melted. Be patient, this will take some time.
- Once the white chocolate chips are melted, let the mixture cool for 5 minutes. It may need to cool longer if it’s still piping hot.
- Pour the cooled white chocolate mixture in with the cookie dough and beat with the hand mixer on medium speed just until combined.
- Scrape down the sides of the bowl with a silicone spatula and fold in all but 2 tablespoons of the frozen chocolate chips. Less folding is better to avoid the chips from melting.
- Pour the chocolate chip cookie dough fudge into the prepared square pan. Give the fudge a few gentle taps on the counter to help the fudge spread out and smooth out. Sprinkle the remaining chocolate chips on top and gently press into the fudge.
- Place the fudge in the fridge for 2 to 3 hours to firm up.
- Slice and cut the fudge. Store in an airtight container at room temperature.
Notes
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
