Introduction

Cookie Dough Fudge is a decadent treat that combines the rich creaminess of fudge with the nostalgic flavor of cookie dough. Perfect for satisfying your sweet tooth, this no-bake dessert is easy to make and sure to impress at any gathering.

The image shows a close-up of a square piece of two-layer chocolate chip fudge sitting on a white marbled surface. The bottom layer is creamy light beige with a smooth texture and chocolate chips visible inside. The top layer is slightly darker beige swirled with chocolate, looking soft and creamy, sprinkled with scattered chocolate chips on top and around the fudge on the surface. The background is softly blurred with more similar fudge pieces and a hint of a blue cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 cups white chocolate chips (preferably Ghirardelli)

14 oz can sweetened condensed milk
6 tablespoons unsalted butter (cut into 6 pieces)

½ cup light or dark brown sugar (firmly packed, dark brown sugar preferred)
¾ teaspoons table salt

2 teaspoons vanilla extract
¾ cup semisweet chocolate chips (divided, a blend of mini and regular-sized works well)

Instructions

Step 1: Line an 8×8” (20×20 cm) square pan with parchment paper or aluminum foil. If using foil, lightly butter the surface to prevent sticking. Set aside. Divide the semisweet chocolate chips into ½ cup (85g) and ¼ cup (40g) portions.

Step 2: Heat-treat the flour by placing it in a microwave-safe dish and heating in 10-second increments until it reaches above 160°F (71°C). Set aside to cool.
Step 3: In a medium saucepan, combine white chocolate chips, sweetened condensed milk, butter pieces, brown sugar, and salt. Heat over medium-low, stirring frequently until the butter and chocolate chips melt completely and the mixture is smooth.
Step 4: Reduce heat to low, sift the heated flour into the pan, and stir until fully combined.

Step 5: Remove the pan from heat, add vanilla extract, and stir well to incorporate.
Step 6: Quickly fold in the ½ cup semisweet chocolate chips just until combined to avoid overmixing. Immediately pour the fudge mixture into the prepared baking pan and smooth the surface with a spatula if needed. Sprinkle the remaining ¼ cup chocolate chips evenly over the top.
Step 7: Let the fudge set completely at room temperature, which usually takes 2–4 hours. Once firm, slice into squares and serve.

Tips & Variations

To ensure food safety, heating the flour is essential to eliminate any harmful bacteria.
Try using a mix of white and dark chocolate chips for a richer flavor.
For a fun twist, add chopped nuts or a sprinkle of sea salt on top before setting.

If you prefer a firmer fudge, refrigerate for an additional hour before slicing.

Storage

Store cookie dough fudge in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Before serving chilled fudge, let it sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing, as it may affect texture.

How to Serve

Several light brown fudge squares speckled with small dark chocolate chips are arranged on a white marbled surface, with loose chocolate chips scattered around them. Each fudge piece is thick with a smooth texture, and the top layer is decorated with more chocolate chips, some larger and some smaller, giving a slightly uneven but inviting look. The background shows a blurred teal cloth and a glass container, adding soft colors to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat-treat the flour?

Raw flour can contain harmful bacteria such as E. coli. Heating the flour above 160°F (71°C) kills any bacteria, making it safe to consume in no-bake recipes like cookie dough fudge.

Can I use different types of chocolate chips?

Yes, you can experiment with various chocolate chips like milk, dark, or even white chocolate. Keep in mind the flavor and sweetness may change with different chocolates, so adjust according to your taste preferences.