Cookie Dough Fudge

Cookie Dough Fudge is a hybrid of delicious edible chocolate chip cookie dough and the creamiest fudge ever. No thermometer required or marshmallows.

Chocolate Fudge is a fan favorite on the site and this Cookie Dough Fudge takes our favorite Edible Cookie Dough up a notch!

Chocolate Chip Cookie Dough Fudge in a stack

COOKIE DOUGH FUDGE

This time of year, the kitchen is being taken over by baking cookies and cupcakes, I figured you needed an easy recipe to enjoy. Chocolate Chip Cookie Dough Fudge is just that. It’s so simple to make, you don’t even need to use the stovetop or turn on the oven. Like our Chocolate Walnut Fudge, it’s made with sweetened condensed milk which gives it it’s creaminess. You’ll love it so much that you won’t reserve this just for Christmas, you’ll want to eat it all year long.

We’ve all tried to get a taste from the bowl of raw cookie dough, haven’t we? It’s just not fair that due to the raw egg it’s considered forbidden, but did you know that raw flour is also a big no-no? Luckily, there’s an easy fix to making uncooked flour safe to eat. Simply place it into a microwave-safe bowl and microwave it for about a minute until it gets hot. Problem solved!

EASY CHRISTMAS CANDY RECIPES

You can also treat flour in your oven if you’re going to be making large quantities or prefer not to use the microwave. To heat flour safely in the oven:

How to heat treat flour:

Heat treating (pasteurizing) flour is the process of baking your flour to 160 degrees to kill bacteria that may be present in the flour by baking it on a baking sheet in a 250 degree oven for 6-8 minutes.

Cookie Dough Fudge on board with bite taken out of it

VARIATIONS ON COOKIE DOUGH FUDGE

  • Toppings: Customize your Cookie Dough 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 CANDY RECIPES

HOW LONG IS COOKIE DOUGH FUDGE GOOD?

  • Store: Place the Cookie Dough 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.

cookie dough fudge in foil lined pan

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Cookie Dough Fudge

Cookie Dough Fudge is a hybrid of delicious edible chocolate chip cookie dough and the creamiest fudge ever. No thermometer required or marshmallows.
Yield 24 Pieces
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Instructions

  • Line an 8x8 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┬áchocolate 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
Keyword: Cookie Dough Fudge

Cookie Dough Fudge collage

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 upcoming cookbook: Dinner, then Dessert ÔÇô Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. 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!