Print

Chocolate Chip Cookie Dough Fudge Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thefoodrecipe.com/chocolate-chip-cookie-dough-fudge-recipe/