Cookie Dough Fudge Recipe

Introduction

Cookie Dough Fudge is a rich and creamy treat that combines the best of cookie dough and fudge in one decadent bite. It’s easy to make and perfect for satisfying your sweet tooth with a nostalgic twist.

Ingredients

• 1 cup (200g) mini chocolate chips
• 1/2 cup (111g) salted butter, softened
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cup (228g) all-purpose flour, heat-treated
• 1/2 tsp salt
• 1 cup (200g) Ghirardelli white chocolate chips
• 1 14 oz can (193ml) sweetened condensed milk

Instructions

1. Step 1: Place the mini chocolate chips in the freezer until needed later. Line an 8×8 inch pan with parchment paper and set aside.
2. Step 2: Measure the all-purpose flour into a medium bowl. Microwave it for 30 seconds to 1 minute until it reaches 165°F (74°C) to heat treat. Stir well and set aside to cool.
3. Step 3: Using a stand mixer or handheld electric mixer, cream together the softened butter, granulated sugar, brown sugar, milk, and vanilla until fully combined and smooth.
4. Step 4: Add the heat-treated flour and salt to the butter mixture. Mix until fully incorporated and a cookie dough-like consistency forms. Set aside.
5. Step 5: In a small glass bowl, microwave the white chocolate chips and sweetened condensed milk together. Heat in 30-second intervals, stirring well each time, until the mixture is smooth and melted.
6. Step 6: Pour the melted white chocolate mixture into the cookie dough bowl and combine until smooth and even. Quickly fold in the frozen mini chocolate chips.
7. Step 7: Transfer the fudge mixture into the prepared pan and spread evenly with a spatula.
8. Step 8: Refrigerate the fudge for at least 2 hours or until firm. Once set, cut into squares and serve.

Tips & Variations

• Heat treating the flour is essential to make the fudge safe to eat while keeping the authentic cookie dough texture.
• For extra flavor, try stirring in chopped nuts or a pinch of cinnamon to the dough mixture.
• You can substitute milk chocolate chips for the mini chocolate chips if you prefer a sweeter bite.
• Use high-quality white chocolate for the smoothest, creamiest fudge.

Storage

Store the cookie dough fudge in an airtight container in the refrigerator for up to one week. To serve, let it sit at room temperature for a few minutes to soften slightly before enjoying. The fudge can also be frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat treat the flour?

Raw flour can contain harmful bacteria, so heating it to 165°F (74°C) ensures it is safe to eat without compromising the cookie dough texture.

Can I make this fudge without a microwave?

Yes, you can melt the white chocolate and sweetened condensed milk using a double boiler on the stove, stirring frequently until smooth.

Cookie Dough Fudge Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This no-bake Cookie Dough Fudge combines the nostalgic flavor of classic cookie dough with the creamy richness of white chocolate fudge. Made with heat-treated flour for safety and loaded with mini chocolate chips, this treat is smooth, sweet, and delightfully chewy. It’s perfect for chocolate lovers looking for a quick and easy dessert that requires no baking.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 5 minutes (microwaving flour and chocolate mixture)
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 16 squares 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough Base

• 1 1/2 cup (228g) all-purpose flour, heat-treated
• 1/2 cup (111g) salted butter, softened
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) brown sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup (200g) mini chocolate chips (divided: some frozen for folding)

White Chocolate Fudge Mixture

• 1 cup (200g) Ghirardelli white chocolate chips
• 1 14 oz can (193ml) sweetened condensed milk

Instructions

1. Freeze Mini Chocolate Chips: Place 1 cup of mini chocolate chips in the freezer to chill until they are needed later in the mixing process. This helps maintain their texture when folded into the fudge.
2. Heat-treat Flour: Measure out 1 1/2 cups of all-purpose flour into a microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through, until the flour reaches 165°F (74°C) to ensure it is safe to consume raw. Set aside to cool slightly.
3. Cream Butter and Sugars: In a stand mixer bowl or using a hand mixer, beat together the softened butter, granulated sugar, brown sugar, milk, and vanilla extract until the mixture is smooth and combined thoroughly.
4. Add Flour and Salt: To the creamed mixture, add the heat-treated flour and salt. Mix until completely incorporated, forming the cookie dough base.
5. Prepare White Chocolate Mixture: In a small microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring each time, until the mixture is completely melted and smooth, about 2 minutes total.
6. Combine Fudge Mixtures: Pour the melted white chocolate mixture into the bowl with the cookie dough. Mix together until smooth and evenly combined.
7. Fold in Frozen Chocolate Chips: Quickly fold in the frozen mini chocolate chips from the freezer, so they stay firm and provide a delightful texture contrast.
8. Transfer to Pan: Line an 8×8 inch baking pan with parchment paper. Pour the fudge mixture into the pan and spread it evenly.
9. Chill to Set: Refrigerate the fudge for at least 2 hours or until firm enough to cut into squares.
10. Storage: Keep the fudge refrigerated until ready to serve to maintain its texture and freshness.

Notes

• Heat-treating the flour is essential to ensure that any harmful bacteria are eliminated since this recipe uses raw flour.
• Freezing the mini chocolate chips before folding them in prevents them from melting into the fudge mixture, preserving texture.
• Use parchment paper to line the pan for easy removal of fudge slices.
• Store fudge in an airtight container in the refrigerator for up to one week.
• For a nut-free version, ensure chocolate chips and ingredients used are processed in a nut-free facility.

Keywords: cookie dough fudge, no bake fudge, white chocolate fudge, easy dessert, chocolate chip fudge, sweetened condensed milk fudge