Chocolate Chip Cookie Dough Fudge Recipe
Introduction
This Chocolate Chip Cookie Dough Fudge combines the nostalgic flavors of raw cookie dough with rich, creamy fudge. It’s a delightful no-bake treat that’s perfect for sharing or indulging on your own.
Ingredients
- 1/2 cup butter (room temperature)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons half and half
- 1/2 cup all-purpose flour (see notes)
- 1/3 cup packed brown sugar
- 1/3 cup butter
- Pinch salt
- 1/3 cup half and half
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Instructions
- Step 1: Line an 8×8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
- Step 2: To prepare the cookie dough, beat together the 1/2 cup butter and 1/4 cup granulated sugar with 1/4 cup packed brown sugar until light and fluffy, about 3 minutes.
- Step 3: Beat in 1/2 teaspoon vanilla, 1/8 teaspoon salt, and 2 tablespoons half and half.
- Step 4: Stir in 1/2 cup all-purpose flour until incorporated, then set the cookie dough mixture aside.
- Step 5: To make the fudge base, combine 1/3 cup packed brown sugar, 1/3 cup butter, a pinch of salt, and 1/3 cup half and half in a saucepan. Stir over medium-low heat until the butter melts and the brown sugar dissolves.
- Step 6: Remove the pan from heat and slowly stir in 4 to 5 cups powdered sugar, adding 1 cup at a time, until the mixture is smooth and well combined. Stir in 1 teaspoon vanilla.
- Step 7: Add the prepared cookie dough to the fudge base and stir gently to combine. Mix in 1/2 cup mini chocolate chips evenly.
- Step 8: Spread the mixture evenly into the prepared baking dish. Chill until set, at least 3 hours before cutting and serving.
Tips & Variations
- Use heat-treated flour if you’re concerned about raw flour safety in the cookie dough.
- For extra texture, fold in chopped nuts like walnuts or pecans along with the chocolate chips.
- Substitute half and half with whole milk for a lighter option, but the fudge may be slightly less creamy.
- Line the pan with parchment paper instead of foil for easier removal.
Storage
Store the fudge in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for 10 minutes before serving to soften slightly. This fudge does not freeze well due to the dairy content in the cookie dough layer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, regular chocolate chips work fine but mini chocolate chips distribute more evenly and create a better texture throughout the fudge.
Is the raw flour safe to eat in this recipe?
All-purpose flour can contain bacteria and is not typically safe to eat raw unless it has been heat treated. You can purchase heat-treated flour or heat your own by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to eliminate potential bacteria.
PrintChocolate Chip Cookie Dough Fudge Recipe
This Chocolate Chip Cookie Dough Fudge is a delightful treat combining the rich, creamy texture of classic fudge with the sweet, nostalgic flavor of edible cookie dough and mini chocolate chips. Perfect for chocolate lovers and cookie dough fans alike, this no-bake dessert requires simple ingredients and a quick stovetop preparation, then chilling until set for a fudgy, irresistible indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup butter (room temperature)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons half and half
- 1/2 cup all-purpose flour (heat-treated for safety)
Fudge Base
- 1/3 cup packed brown sugar
- 1/3 cup butter
- Pinch salt
- 1/3 cup half and half
- 4–5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Prepare Baking Dish: Line an 8×8 inch baking dish with foil, leaving a 1-inch overhang on the sides. Spray the foil lightly with non-stick cooking spray to ensure easy removal of the fudge later.
- Make Cookie Dough: Using a mixer, beat together the room temperature butter, granulated sugar, and 1/4 cup brown sugar until the mixture becomes light and fluffy, about 3 minutes. This creates the base texture of the edible cookie dough.
- Add Wet Ingredients to Dough: Beat in the vanilla extract, salt, and half and half until fully combined to add moisture and flavor to the dough.
- Incorporate Flour: Carefully stir in the heat-treated all-purpose flour until just incorporated to complete the edible cookie dough texture. Set this dough aside while you prepare the fudge base.
- Prepare Fudge Base: In a medium saucepan over medium-low heat, combine 1/3 cup brown sugar, 1/3 cup butter, a pinch of salt, and 1/3 cup half and half. Stir continuously until the butter is melted and the brown sugar is completely dissolved, creating a smooth syrup.
- Add Powdered Sugar: Remove the saucepan from heat. Gradually stir in the powdered sugar, about 1 cup at a time, ensuring each addition is fully mixed in until the fudge base is smooth and thickened. Stir in the vanilla extract for flavor enhancement.
- Combine Dough and Fudge: Fold the prepared cookie dough into the fudge base until thoroughly combined. Then gently mix in the mini chocolate chips evenly throughout the fudge mixture.
- Chill to Set: Spread the combined fudge and dough mixture evenly in the prepared baking dish. Refrigerate for at least 3 hours or until the fudge is firm. For best results, keep refrigerated and consume within 1 week.
Notes
- To ensure safety, heat-treat the all-purpose flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to kill any bacteria.
- The amount of powdered sugar can be adjusted slightly to reach desired fudge consistency.
- Use full-fat half and half for best texture and flavor.
- Store the fudge tightly covered in the refrigerator to maintain freshness.
- For easier cutting, lift fudge out of the pan using foil overhang and cut on a cutting board.
Keywords: Chocolate Chip Cookie Dough Fudge, Cookie Dough Fudge, Homemade Fudge, No-Bake Fudge, Chocolate Treats, Easy Dessert
