Cookie Dough Fudgern

close up shot of bars of cookie dough placed on a serving tray

Cookie dough lovers will rejoice when they discover this cookie dough fudge to satisfy their cravings for a sweet treat.

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Table of Contents

Cookie Dough Fudge Ingredients
Substitutions And Additions
How To Make This Cookie Dough Fudge Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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This cookie dough fudge is just the answer if you are one of those people whose guilty pleasure is eating cookie dough by the spoonful. The fudge is creamy, chocolatey, and bursting with a delicious cookie dough flavor.

Cookie Dough Fudge raw ingredients that is labeled

This cookie dough fudge recipe is a delectable blend of rich, semi-sweet chocolate, butter, and sugars.

The addition of white chocolate chips and vanilla extract adds depth and contrast to the flavor profile, while sweetened condensed milk gives it a satisfying sweetness.

You’ll need:

1 cup of all-purpose flour
2 cups of semi-sweet chocolate chips, divided in half
½ cup of salted sweet cream butter, softened
¼ cup of granulated sugar
⅓ cup of light brown sugar, packed
2 tablespoons of milk
1 teaspoon of vanilla extract
¼ teaspoon of salt
1½ cups of white chocolate chips
1 (14-ounce) can of sweetened condensed milk

Substitutions And Additions

WHITE CHOCOLATE: It is important to use good quality white chocolate in this simple recipe as it makes a big difference in how the chocolate melts and mixes with the condensed milk.

We prefer Ghirardelli white baking chips.

SEMI-SWEET CHOCOLATE CHIPS: If you’re looking to change up the chocolate flavor in this cookie dough fudge, consider using dark chocolate chips for a richer, slightly bitter twist.

For a more intense sweetness, milk chocolate chips will work beautifully.

Additionally, flavored chocolate chips like mint, raspberry, or caramel can add a unique dimension to your fudge.

VANILLA EXTRACT: Experiment with different extracts to vary the flavor profile.

Almond extract can provide a nutty undertone, while coconut extract adds a tropical flair.

SWEETENED CONDENSED MILK: If you’re seeking a dairy-free option, you can find sweetened condensed coconut milk or almond milk in stores.

These substitutes maintain the sweetness and creaminess of the fudge while catering to dietary restrictions.

Let’s dive into making both the irresistible edible cookie dough and the fudge itself.

STEP ONE: Line an 8×8-inch square pan with parchment paper and lightly spray with nonstick cooking spray. Set it aside.

OUR RECIPE DEVELOPER SAYS

The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.

STEP TWO: In a small heat-safe bowl, add the all-purpose flour. Microwave for one minute, set it aside, and allow the flour to cool completely.

Once the flour is completely cooled, sift the flour to remove any small clumps.

PRO TIP:

Since this is an edible cookie dough recipe, the raw flour needs to be microwaved to make certain to kill any pathogens. After the flour completely cools, it may need to be sifted because sometimes, when heating the flour in the microwave or the oven, small clumps form due to the moisture.

STEP THREE: Add one cup of semi-sweet chocolate chips to a Ziploc bag. Place the chocolate chips in the freezer while making the rest of the recipe.

PRO TIP:

Freezing the chocolate chips before adding them to the cookie dough mixture and then the melted white chocolate mixture keeps the chocolate from melting and coloring the fudge a streaky brown.

STEP FOUR: Using a medium bowl and a hand mixer at medium speed, cream the butter, granulated sugar, brown sugar, milk, vanilla extract, and salt for 1½ to 2 minutes.

STEP FIVE: Reduce the mixer speed to low, add the flour, and mix just until the ingredients are well incorporated. Set it aside.

flour added to the butter mixture in a bowl

STEP SIX: In a medium-sized microwave-safe bowl, heat the white chocolate chips and sweetened condensed milk in the microwave for 30 seconds at a time.

Stir well after every 30 seconds until the chips are completely melted and smooth.

white chocolate chips and condensed milk in a bowl

STEP SEVEN: Remove the Ziploc bag containing one cup of chocolate chips from the freezer.

Using a wooden spoon, stir the frozen chips into the butter and flour mixture.

chocolate chips folded into the butter mixture in a bowl

STEP EIGHT: Spoon the melted white chocolate mixture into the cookie dough. Stir just until all ingredients are combined.

white chocolate mixture folded into the cookie dough

STEP NINE: Spoon the cookie dough fudge mixture into the prepared baking dish.

STEP TEN: Evenly sprinkle the remaining one cup of chocolate chips on top of the cookie dough fudge.

Very gently press the chips into the top of the fudge. Cover tightly with plastic wrap and refrigerate for at least two hours to overnight.

PRO TIP:

To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.

chocolate chips sprinkled over the fudge in a baking dish

STEP ELEVEN: Remove the fudge from the refrigerator and cut it into squares, five pieces across and five pieces down.

How To Serve

Satisfy your sweet tooth with a little bit of our favorite chocolate chip cookie fudge.

Enjoy your chocolate chip cookie fudge as is for a decadent dessert experience. Pair it with a glass of cold milk for that classic cookies-and-milk combination.

If you feel like sharing, this fudge makes a great homemade gift for friends and neighbors.

Create a variety of fudge flavors, including our creamsicle fudge and pistachio and cranberry fudge, and pack them in a pretty container for gifting.

Try out more easy fudge recipes with our strawberry shortcake fudge and Oreo fudge.

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Storage

Here’s a handy guide on storing your cookie dough fudge:

MAKE AHEAD: Once you’ve prepared and chilled it in the refrigerator, wrap it tightly with plastic wrap or aluminum foil to prevent any moisture or odors from being absorbed.

Store it in an airtight container for added protection. Your cookie dough fudge can be stored in the fridge for up to three to four days before serving.

IN THE FRIDGE: Store any leftovers of this sweet treat in an airtight container in the refrigerator for up to seven days.

IN THE FREEZER: This no-bake treat can also be frozen in an airtight container for up to three months.

overhead shot of bars of fudge on a wooden board

Why We Love This Recipe

IRRESISTIBLE FLAVOR FUSION: This recipe combines the classic appeal of cookie dough with the creamy richness of fudge.

SIMPLE TO MAKE: With step-by-step instructions and simple ingredients, it’s a hassle-free way to satisfy your sweet tooth and impress your friends and family.

Chocolate chip cookie dough fudge is a delicious way to enjoy two favorite treats. This fudge has all the classic sweet goodness that you love sinking your teeth into and tastes like delicious edible cookie dough.

Frequently Asked Questions

How do I store this fudge?

The best way to store this great recipe is in the fridge for up to a week or in the freezer for up to three months.

Can I store this chocolate chip dough fudge at room temperature?

This easy cookie dough fudge should be kept in the fridge and not at room temperature to keep it fresh.

Why do I have to microwave the flour?

Uncooked flour can have pathogens in it that make it not safe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake recipe.

How do I slice chilled fudge easily?

To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut in one long slice (the heat will help the blade to glide through).

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5 from 2 votes

Cookie dough lovers will rejoice when they discover this cookie dough fudge to satisfy their cravings for a sweet treat.

Prep Time 15

Total Time 2 15

Servings pieces

Print Recipe Pin Recipe Review Recipe

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

Line an 8×8-inch baking dish with parchment paper and lightly spray with nonstick spray. Set it aside.
In a small heat-safe bowl, add the all-purpose flour. Microwave for 1 minute, set it aside, and allow the flour to cool completely. Once the flour is completely cooled, sift the flour to remove any small clumps.
Add 1 cup of semi-sweet chocolate chips to a Ziploc bag. Place the chocolate chips in the freezer while making the rest of the recipe.
Using a medium-sized mixing bowl and a handheld mixer, cream the butter, granulated sugar, light brown sugar, milk, vanilla extract, and salt for 1½ to 2 minutes.
Reduce the mixer speed to low, add in the flour and mix just until the ingredients are well incorporated. Set it aside.
In a heat-safe medium-sized bowl, heat the white chocolate chips and sweetened condensed milk in the microwave for 30 seconds at a time, stirring well after each 30 seconds, until the chips are completely melted and smooth.
Remove the Ziploc bag containing the 1 cup of chocolate chips from the freezer. Using a wooden spoon, stir the frozen chips into the butter and flour mixture.
Spoon the white chocolate mixture into the cookie dough. Stir just until all ingredients are combined.
Spoon the cookie dough fudge into the prepared baking dish.
Evenly sprinkle the remaining 1 cup of chocolate chips on top of the cookie dough fudge. Very gently press the chips into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
Remove the fudge from the refrigerator and cut into squares, 5 pieces across and 5 pieces down.

Notes

The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.
Since this is an edible cookie dough recipe, the raw flour needs to be microwaved to make certain to kill any pathogens. After the flour completely cools, the flour may need to be sifted because sometimes when either heating the flour in the microwave or the oven, small clumps form due to the moisture.
Freezing the chocolate chips before adding them to the cookie dough mixture and then the melted white chocolate mixture keeps the chocolate from melting and coloring the fudge a streaky brown.
To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Cookie Dough Fudge

Substitutions And Additions

How To Serve