Cookie Dough Fudge

by Sabrina Snyder

Last Update:

4 Comments

5 from 2 votes
24 Pieces
Prep Time 10 minutes
Cook Time 5 minutes
Refrigerate 3 hours
Total Time 3 hours 15 minutes
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Easy Cookie Dough Fudge is the creamiest fudge ever! It comes together so quickly and you don’t need a thermometer or marshmallows to make it!

If you’re craving a yummy Candy, and are a fan of my Chocolate Walnut Fudge or my Edible Cookie Dough, you will love this Cookie Dough Fudge! It’s rich, flavorful, and so easy to make and after you have had it you will have to try out my Oreo Fudge too!

piece of fudge with a bite taken out of it
collage of the fudge precut and cut pieces stacked on each other
close up of precut fudge

This Cookie Dough Fudge is an easy, no-bake treat that’s perfect when you’re craving something yummy and indulgent without a lot of effort. Creamy, rich, and packed with cookie dough flavor, it’s a dessert you’ll want to make long after the holidays are over.

Recipe Card

Dinner, then Dessert

Cookie Dough Fudge Recipe

Easy Cookie Dough Fudge is the creamiest fudge ever! It comes together so quickly and you don't need a thermometer or marshmallows to make it!
Yield 24 Pieces
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
piece of fudge with a bite taken out of it
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Ingredients
 

  • 1/2 cup unsalted butter , softened
  • 1/4 cup sugar
  • 1/2 cup brown sugar , packed
  • 2 teaspoons vanilla extract
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 14 ounces sweetened condensed milk
  • 1 1/2 cup white chocolate melting disks
  • 1 1/2 cup mini chocolate chips , divided

Instructions

  • Line an 8×8 baking pan with heavy duty foil and spray it with vegetable oil spray.
  • In a stand mixer, cream together butter, sugar, brown sugar and vanilla until light and fluffy.
  • Microwave flour in a large bowl for 1 minute until hot.
  • Let flour cool for 2 minutes (stir to speed this step).
  • Add flour and salt to stand mixer on low speed until combined.
  • In a large bowl, add sweetened condensed milk and white chocolate disks, then microwave in 30 second increments until melted and smooth, stirring between each time in the microwave.
  • Add melted chocolate to stand mixture in a thin stream on medium speed and beat for 2 minutes until mixture is cool (if it is not cool let it sit for five minutes or the chocolate chips will melt).
  • Stir in 1 cup of the chocolate chips.
  • Spread fudge into prepared pan and top with remaining chips, pressing them in gently.
  • Refrigerate until fudge is firm, about 3 hours.

Nutrition

Calories: 222kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 166mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

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Note from Sabrina

Did you know that along with raw egg, raw flour is also not safe to eat? Luckily, I have a solution to this! Simply place your flour into a microwave-safe bowl and microwave it for about a minute until it gets hot. Problem solved! This is called heat treating (pasteurizing). You can also treat flour in your oven if you’re going to be making large quantities. Bake flour on a baking sheet in a 250 degree oven for 6-8 minutes until the flour reaches 160 degrees. This will kill any bacteria that may be present in the flour!

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About this Recipe

This time of year, the kitchen is being taken over by baking cookies and cupcakes so I figured you needed an easy recipe to enjoy. This recipe is just that. It’s so simple to make, you don’t even need to use the stovetop or turn on the oven. You’ll love the creaminess from the sweetened condensed milk so much, you’ll want to make it all year long instead of just at Christmas!

How to Store

  • Store: Place the fudge in an airtight container with parchment paper between each layer to keep them from sticking together. They can be kept either at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
  • Freeze: Fudge is easily freezable. Wrap them in wax paper first, then double wrap them in plastic wrap before placing them into a freezer-safe storage bag. Make sure as much of the air is out of the bag before placing it in the freezer. They’ll be good for up to 3 months.

Variations

  • Toppings: Customize your fudge by topping them with sprinkles, drizzle the top of the fudge with melted peanut butter or add crushed nuts.
  • Gluten-Free: Make sure to use a Gluten-Free All-Purpose flour and check the labels on the chocolate packages. Though it’s naturally Gluten-Free, some brands might have cross-contamination and it’s better to be safe.
  • Vegan: To make this recipe vegan, swap out the sweetened condensed milk for coconut condensed milk and make sure to use organic sugar, vegan butter and vegan chocolate.

More Creamy Fudge Recipes

Fudge collage pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Yum! This looks so delicious and scrumptious! My kids are going to love this recipe! So excited to make this!

    Reply