Cookie Dough Fudge is the ultimate indulgent treat that combines two beloved dessert favorites into one irresistible bite. If you’re a fan of cookie dough and rich, creamy fudge, then this recipe is your dream come true. With the perfect balance of sweet, buttery dough and melty chocolate, it delivers a smooth, melt-in-your-mouth texture and a satisfying crunch from chilled chocolate chips. Whether you’re preparing this for a holiday party, a bake sale, or just a cozy night in, this fudge is a guaranteed crowd-pleaser. Let’s dive into this sweet and simple recipe that’s sure to become a household favorite.
Why You’ll Love This Cookie Dough Fudge
There’s so much to adore about this Cookie Dough Fudge. It’s a no-bake dessert, making it incredibly easy and quick to prepare. Plus, it captures the nostalgic flavor of cookie dough while being completely safe to eat thanks to a simple heat treatment of the flour. The layers of texture and chocolatey goodness make every bite a little celebration. Whether you’re gifting it or keeping it all to yourself (we won’t judge!), this fudge is sure to spark joy.
Ingredients
- 1 cup all-purpose flour
- 2 cups semi-sweet chocolate chips, divided
- ½ cup salted sweet cream butter, softened
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups white chocolate chips
- 14 ounces sweetened condensed milk
Step-by-Step: How to Make Cookie Dough Fudge
- Prepare Your Pan: Line an 8×8-inch baking dish with parchment paper and lightly coat with nonstick spray. Set aside.
- Heat Treat the Flour: Place flour in a small heat-safe bowl and microwave for 1 minute to eliminate any harmful bacteria. Let it cool completely, then sift to remove clumps.
- Freeze the Chocolate Chips: Place 1 cup of semi-sweet chocolate chips in a Ziploc bag and freeze while preparing the rest of the ingredients.
- Make the Cookie Dough Base: In a mixing bowl, beat butter, granulated sugar, brown sugar, milk, vanilla, and salt with a hand mixer for about 2 minutes until creamy. Lower the speed and mix in the flour until well combined.
- Melt the White Chocolate Mixture: In a separate bowl, microwave the white chocolate chips and sweetened condensed milk in 30-second intervals, stirring between each, until smooth and fully melted.
- Combine Mixtures: Stir the frozen chocolate chips into the cookie dough base. Then, fold in the melted white chocolate mixture until fully incorporated.
- Assemble the Fudge: Transfer the fudge mixture to the prepared pan. Smooth the top and sprinkle with the remaining 1 cup of chocolate chips, gently pressing them into the surface.
- Chill: Cover the pan tightly and refrigerate for at least 2 hours or overnight for best results.
- Serve: Once set, remove from the fridge and cut into 25 squares (5×5 grid).
Helpful Tips
- Always sift the flour after microwaving to ensure a smooth texture.
- Freezing the chocolate chips helps prevent them from melting into the fudge and creating unwanted streaks.
- Lightly score the top of the fudge before chilling to make slicing cleaner and easier.
- For a firmer fudge, chill overnight.
- Use a hot knife (dipped in warm water) to cut cleaner squares.
Substitutions And Variations
- Dairy-Free: Use plant-based butter, non-dairy condensed milk, and vegan chocolate chips.
- Add-ins: Try mixing in chopped nuts, toffee bits, or mini marshmallows for texture.
- Flavor Swaps: Add a pinch of cinnamon or espresso powder for a flavor twist.
- Chocolate Types: Substitute dark or milk chocolate chips depending on your preference.
Storage Instructions
Store your Cookie Dough Fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze the fudge for up to three months. To freeze, wrap the fudge tightly in plastic wrap and place it in a freezer-safe container or zip-top bag. Thaw in the refrigerator before serving.
Nutritional Information
- Calories: 263
- Carbohydrates: 31g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 18mg
- Sodium: 88mg
- Potassium: 184mg
- Fiber: 1g
- Sugar: 25g
- Vitamin A: 168IU
- Vitamin C: 1mg
- Calcium: 81mg
- Iron: 1mg
Serving Suggestions
Serve Cookie Dough Fudge as a sweet bite-sized dessert at parties, holiday gatherings, or casual get-togethers. It goes perfectly with a cup of coffee, a glass of milk, or a cozy mug of hot chocolate. Add it to a dessert platter, wrap in decorative bags for gifting, or crumble over ice cream for an extra indulgent treat.
Frequently Asked Questions About Cookie Dough Fudge
Is it safe to eat cookie dough fudge? Yes! This recipe uses heat-treated flour and no raw eggs, making it safe to eat.
Can I use store-bought cookie dough instead? It’s not recommended. Homemade ensures better texture and safety since store-bought dough may not be suitable for fudge consistency.
Do I have to use parchment paper? Parchment makes removal and slicing much easier, so it’s highly recommended.
How long does it take to set? At least 2 hours in the fridge, but overnight is ideal for firmer results.
Can I use dark chocolate chips? Absolutely. Dark chocolate adds a richer flavor if you prefer it over semi-sweet.
Conclusion
Thank you for trying out this Cookie Dough Fudge recipe! It’s a personal favorite because of its creamy, chocolatey richness and how simple it is to whip up. Perfect for beginners and experienced bakers alike, this fudge brings the comforting taste of cookie dough into a shareable, giftable treat. I hope you enjoy every bite as much as I do. Happy baking and thank you for being part of this delicious journey!
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Cookie Dough Fudge
- Total Time: 2 hours 15 minutes (including chilling)
- Yield: 25 squares 1x
Description
Cookie Dough Fudge is a no-bake treat that combines classic cookie dough flavor with creamy fudge texture. It’s sweet, safe to eat, and perfect for sharing.
Ingredients
1 cup all-purpose flour
2 cups semi-sweet chocolate chips, divided
½ cup salted sweet cream butter, softened
¼ cup granulated sugar
⅓ cup light brown sugar, packed
2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups white chocolate chips
14 ounces sweetened condensed milk
Instructions
-
Prepare Your Pan: Line an 8×8-inch baking dish with parchment paper and lightly coat with nonstick spray. Set aside.
-
Heat Treat the Flour: Place flour in a small heat-safe bowl and microwave for 1 minute to eliminate any harmful bacteria. Let it cool completely, then sift to remove clumps.
-
Freeze the Chocolate Chips: Place 1 cup of semi-sweet chocolate chips in a Ziploc bag and freeze while preparing the rest of the ingredients.
-
Make the Cookie Dough Base: In a mixing bowl, beat butter, granulated sugar, brown sugar, milk, vanilla, and salt with a hand mixer for about 2 minutes until creamy. Lower the speed and mix in the flour until well combined.
-
Melt the White Chocolate Mixture: In a separate bowl, microwave the white chocolate chips and sweetened condensed milk in 30-second intervals, stirring between each, until smooth and fully melted.
-
Combine Mixtures: Stir the frozen chocolate chips into the cookie dough base. Then, fold in the melted white chocolate mixture until fully incorporated.
-
Assemble the Fudge: Transfer the fudge mixture to the prepared pan. Smooth the top and sprinkle with the remaining 1 cup of chocolate chips, gently pressing them into the surface.
-
Chill: Cover the pan tightly and refrigerate for at least 2 hours or overnight for best results.
-
Serve: Once set, remove from the fridge and cut into 25 squares (5×5 grid).
Notes
Microwaving flour ensures safety. Freezing the chips prevents streaks. Score the top before chilling for easier cutting.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square
- Calories: 263
- Sugar: 25g
- Carbohydrates: 31g
- Protein: 3g