Monster Cookie Dough Fudge

Name: Monster Cookie Dough Fudge
Prep time: 15 min
Cook time: 2 min
Total time: 137 min
Ingredients: 1 cup all-purpose flour, (spooned and leveled); 1½ cups plain M&M’s, (divided into 1 cup and ½ cup); 1 cup plain mini M&M’s, (divided into ½ cup and ½ cup); ½ cup salted sweet cream butter, (softened); ¼ cup granulated sugar; ⅓ cup light brown sugar, (packed); 2 tablespoons half and half; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 1½ cups good quality white baking chips, (I used Ghirardelli brand); 14 ounces sweetened condensed milk

Monster cookie dough fudge is a no-bake, sweet treat that has a gooey texture and is perfect for any occasion.

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Table of Contents

Let’s Dish: About This Fudge
Monster Cookie Dough Fudge Ingredients
Substitutions And Additions
How To Make This Monster Cookie Dough Fudge Recipe
How To Serve
Storage
Frequently Asked Questions
More Fudge Recipes
JUMP TO RECIPE
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This Monster Cookie Dough Fudge is like taking your favorite monster cookie and transforming it into a luxurious, melt-in-your-mouth fudge. It’s not just fudge with a hint of cookie flavor; it’s a full-on monster cookie experience in every bite. You get the chewy, buttery texture of cookie dough, the crunch of colorful M&Ms, and the smooth, creamy richness of fudge all working together.

close up shot of a Monster Cookie Dough Fudge bar

Let’s Dish: About This Fudge

Main Ingredients: Flour, M&Ms, white baking chips, sweetened condensed milk, butter, sugars, vanilla, and salt.
Quick Steps: Heat-treat flour, cream butter and sugars, melt white chocolate, combine with M&Ms, refrigerate.
Total Time & Yield: 2 hours 17 minutes, makes 25 pieces.

Why This Recipe

This Monster Cookie Dough Fudge recipe stands out with its focus on combining the creamy richness of white chocolate and sweetened condensed milk with a chewy, cookie-like texture.

Unlike some recipes that use shortcuts like premade cookie dough or fewer mix-ins, our recipe ensures you get that authentic monster cookie flavor with a balanced amount of M&Ms throughout.

In contrast to other recipes that might rely heavily on peanut butter flavors, our version focuses on balancing sweetness with texture, giving you that rich, indulgent experience without overwhelming any single ingredient.

The result? A creamy, chewy fudge that’s packed with flavor and the perfect mix of crunch and softness in every bite.

Monster Cookie Dough Fudge raw ingredients that are labeled

You’ll need:

1 cup of all-purpose flour, spooned and leveled
1½ cups of plain M&M’s (divided into 1 cup and ½ cup)
1 cup of plain mini M&M’s (divided into ½ cup and ½ cup)
½ cup of salted sweet cream butter, softened to room temperature
¼ cup of granulated sugar
⅓ cup of light brown sugar, packed
2 tablespoons of half and half
1 teaspoon of pure vanilla extract
¼ teaspoon of salt
1½ cups of good quality white baking chips (I used the Ghirardelli brand)
1 (14-ounce) can of sweetened condensed milk

Substitutions And Additions

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

M&M’s: Explore different M&M’s flavors to create unique combinations—peanut butter M&M’s, caramel M&M’s, or even mint chocolate M&M’s.

VANILLA EXTRACT: Experiment with different extracts to add a twist to your fudge—almond extract, coconut extract, or even a hint of espresso extract can elevate the overall flavor. Just remember that a little goes a long way.

Notes on making this recipe:

The first task to make this monster cookie fudge is to heat treat the flour since you won’t be baking it in this recipe.
Next, our step-by-step instructions will walk you through combining the ingredients to make this creamy fudge.
This fudge needs plenty of time to chill in the fridge, so making it the day before is a good idea.

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

STEP TWO: Add the all-purpose flour to a small microwave-safe bowl. Microwave for one minute. Allow the flour to cool completely.

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

Since this is an edible cookie dough recipe, the flour needs to be microwaved to make sure to kill any pathogens.

STEP THREE: Add one cup of the plain M&M’s and ½ cup of the mini M&M’s to quart-size Ziploc bags. Place both in the freezer while making the rest of the recipe.

Freezing the M&M’s and mini M&M’s before adding them to the cookie dough and then the melted white chocolate mixture keeps the M&M’s from coloring the fudge with the candy coating.

STEP FOUR: Using a medium-sized mixing bowl and a handheld mixer, cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1½ to 2 minutes.

cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt combined in a bowl

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

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

Stir well after each of the 30-second intervals until the chips are completely melted and smooth.

STEP SEVEN: Remove the Ziploc bags from the freezer. Using a wooden spoon, stir the frozen M&M’s into the butter and flour mixture.

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

STEP NINE: Spoon the cookie dough fudge mixture in an even layer into the prepared pan.

STEP TEN: Evenly sprinkle the remaining M&M’s and mini M&M’s on top of the cookie dough fudge.

Very gently press the M&M’s into the top of the fudge. Cover tightly and refrigerate for at least two hours to overnight.

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

STEP ELEVEN: Remove the fudge from the refrigerator and slice the fudge into 25 squares, five pieces across and five pieces down.

How To Serve

Monster cookie fudge is best served cold and can be enjoyed as is, or you can pair it with a scoop of vanilla ice cream for an even more decadent treat.

It also pairs well with a hot cup of coffee, tea, or hot chocolate.

For an extra special treat, you could also serve the fudge topped with freshly whipped cream and some hot fudge sauce!

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Storage

Here are a few tips to storing the fudge to enjoy later.

IN THE FRIDGE: Store any leftover fudge 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.

Monster Cookie Dough Fudge stacked on top of each other on a plate

Monster cookie dough fudge is the perfect treat for any occasion – from family dinners to summer picnics. With its sweet flavor and gooey texture, this no-bake masterpiece will be a hit among your family and friends!

Frequently Asked Questions

How do I store this fudge?

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

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).

Can I store this cookie 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.

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5 from 1 vote

Monster cookie dough fudge is a no-bake, sweet treat that has a gooey texture and is perfect for any occasion.

Prep Time 15

Cook Time 2

Total Time 2 17

Servings pieces

Print Recipe Pin Recipe Review Recipe

Ingredients

1 cup all-purpose flour, spooned and leveled
1½ cups plain M&M’s, divided into 1 cup and ½ cup
1 cup plain mini M&M’s, divided into ½ cup and ½ cup
½ cup salted sweet cream butter, softened
¼ cup granulated sugar
⅓ cup light brown sugar, packed
2 tablespoons half and half
1 teaspoon pure vanilla extract
¼ teaspoon salt
1½ cups good quality white baking chips, I used Ghirardelli brand
14 ounces sweetened condensed milk

Instructions

Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute. Allow the flour to cool completely. Once the flour is completely cooled, sift the flour to remove any small clumps.
Add 1 cup of the plain M&M’s and ½ cup of the mini M&M’s to quart-size Ziploc bags. Place both 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, half and half, vanilla extract, and salt for 1½-2 minutes.
Reduce the mixer speed to low, add 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 bags from the freezer. Using a wooden spoon, stir the frozen M&M’s 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 M&M’s and mini M&M’s on top of the cookie dough fudge. Very gently press the M&M’s into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
Remove the fudge from the refrigerator and slice the fudge into 25 squares, 5 pieces across and 5 pieces down.

Notes

Since this is an edible cookie dough recipe, the flour needs to be microwaved to make sure to kill any pathogens.
Freezing the M&M’s and mini M&M’s before adding them to the cookie dough and then the melted white chocolate mixture keeps the M&M’s from coloring the fudge with the candy coating.
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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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!

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Monster Cookie Dough Fudge