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Cookie Dough Fudge

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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
  1. Cookie Dough Fudge Ingredients
  2. How to Make This Cookie Dough Fudge Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

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

close up shot of bars of cookie dough placed on a serving tray
Cookie Dough Fudge raw ingredients that is labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

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

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 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. 

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, 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.

STEP THREE: 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.

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, light brown sugar, milk, vanilla extract, and salt for 1½ to 2 minutes. 

ingredients added to a bowl

STEP FIVE: Reduce the mixer speed to low, add in 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, stirring well after each 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 the 1 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.

cookie dough placed into a baking sheet

STEP TEN: 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 with plastic wrap and refrigerate for at least 2 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 into squares, 5 pieces across and 5 pieces down. 

How To Serve

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

Storage

IN THE FRIDGE: Store any leftovers of this sweet treat in an airtight container in the refrigerator for up to 7 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

Chocolate chip cookie dough fudge is a delicious way to enjoy two favorite treats. This creamy 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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close up shot of bars of cookie dough placed on a serving tray
5 from 1 vote
Cookie dough lovers will rejoice when they discover this cookie dough fudge to satisfy their cravings for a sweet treat.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 25 pieces

Ingredients
  

  • 1 cup all-purpose flour
  • 2 cups semi-sweet chocolate chips, divided
  • ½ cup salted sweet cream butter, softened
  • cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 14 ounces sweetened condensed milk
  • cups white chocolate chips

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

Sodium: 88mg | Calcium: 81mg | Vitamin C: 1mg | Vitamin A: 168IU | Sugar: 25g | Fiber: 1g | Potassium: 184mg | Cholesterol: 18mg | Calories: 263kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 9g | Fat: 14g | Protein: 3g | Carbohydrates: 31g | Iron: 1mg
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