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.

Prep Time20

Cook Time0

Chill Time3

Total Time3 20

Servings: pieces

Author: Miranda Couse

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 8x8 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 all-purpose 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 ½ cup salted butter and ¾ cup light brown sugar. Beat on medium speed until creamed.
Add the heat treated flour, ½ teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon 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 measuringng cup, add in the 1 cup white chocolate chips and 14 ounces 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

Storage: 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.

Freezing: Freeze the fudge in a freezer-safe container or freezer bag for up to 3 months. Thaw in the fridge overnight before serving.

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