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Easy Cookie Dough Fudge combines rich chocolate and indulgent cookie dough in this irresistibly creamy and easy-to-make fudge that tastes just like chocolate chip cookie dough.
Cookie Dough Fudge Recipe (With Sweetened Condensed Milk)
If you love eating the cookie dough from the bowl when making chocolate chip cookies then you need to make this cookie dough fudge!
Complete with a homemade cookie dough + easy fudge made of sweetened condensed milk and white chocolate chips. It’s so creamy, so sweet, and loaded with cute miniature chocolate chips throughout.
Ingredients Needed
- Mini Semi-Sweet Chocolate Chips : The mini chips are preferred because they’re smaller which means there is chocolate goodness in every single bite.
- All-Purpose Flour
- Salted Butter
- Granulated Sugar
- Light Brown Sugar
- Salt : I prefer using kosher salt or sea salt but table salt can be used as well.
- Sweetened Condensed Milk
- White Chocolate Chips : I recommend using a good quality brand of white chocolate chips like Ghiradelli or Guittard brand. The store brand, Hershey brand, or Nestle brand tend to taste more like vanilla candy melts instead of white chocolate.
How To Make Cookie Dough Fudge (Printable Recipe Card)
Line a 9×9 inch square baking pan with parchment paper. Put the mini chocolate chips inside a bag and into the freezer until the recipe calls for them.
Using a mixing bowl with an electric hand mixer, or use a stand mixer, beat together the butter, granulated sugar, and light brown sugar until light and fluffy. About 2 minutes of beating on medium speed.
Place the flour into a microwave-safe bowl and heat in 20-second increments, stirring well between each heating and until it has been heated for 1 minute. Do not heat the flour all at once for the 1 minute, but rather make sure it’s heated in smaller increments with a good stir after each heating.
Whisk the salt into the heated flour.
Add the flour mixture into the bowl of wet ingredients (butter + sugar) and beat on low speed until combined.
Add the sweetened condensed milk and white chocolate chips into a small saucepan and heat over medium-low heat until fully melted and liquid. Do not overheat or heat longer. Remove the pan from the heat as soon as it’s fully melted and liquid.
Add the melted fudge mixture into the cookie dough mixture and stir it until combined with a rubber spatula or wooden mixing spoon.
Once combined, continue stirring for another 3-5 minutes until the fudge is closer to room temperature and no longer hot.
Gently stir in 1 cup of the frozen mini chocolate chips just until combined. Do not overmix or else the chocolate will melt.
Pour the fudge into the prepared pan and spread into an even layer. Sprinkle the remaining frozen chocolate chips over top of the fudge and pressing them gently into the fudge.
Cover the pan with plastic wrap and refrigerate for 2-3 hours or until set and firm. Cut into small squares and serve!
How Do I Store Cookie Dough Fudge?
This cookie dough fudge can be stored at room temperature for 1-2 days or in the fridge for 1-2 weeks. Put the fudge inside an airtight container. Remember that the fudge may become slightly gooey or melty when stored at room temperature. I prefer storing the fudge in the fridge and eating it straight from the fridge – the cold fudge tastes good and as it sits in the fridge it gets more flavorful and less sweet.
You can also store the fudge inside the freeze for 2-3 months. Let it thaw in the fridge before eating.
Do I Need To Heat Treat The Flour?
Heating the flour is an optional step known as heat treating or pasteurizing. It reduces the risk of potential bacteria, such as E. coli or Salmonella, that may be present in raw flour.
I always say it’s better to be safe and just heat treat the flour because you just never know.
Recipe Tips For Making Cookie Dough Fudge
- Use Mini Chocolate Chips : Although regular sized chocolate chips can be used in this fudge, I highly recommend only using the mini sized chocolate chips because they’re smaller in size and get more dispersed evenly throughout the fudge. The larger chocolate chips can sometimes be harder to eat with the creamy fudge texture. The fudge is much better using the mini chocolate chips.
- Freeze Chocolate Chips : Before you begin making the fudge make sure that you measure out the mini chocolate chips, place them inside a bag or container, and put them in the freezer until the recipe calls for them. This helps prevent the chocolate chips from melting into the fudge.
More Fudge Recipe To Try
- White Chocolate Peppermint Fudge
- Cookies & Cream Mint Chocolate Fudge
- Banana Cream Pie Fudge
- Milky Way Fudge
- Easy Eggnog Fudge
Cookie Dough Fudge
Ingredients
- 1⅓ cups mini chocolate chips (semi-sweet)
- 1 cup all-purpose flour
- 1/3 cup salted butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- ½ teaspoon kosher salt or sea salt
- 1 can (14 oz) sweetened condensed milk
- 2 cups white chocolate chips
Instructions
- Line a 9×9 inch square baking pan with parchment paper. Put the mini chocolate chips inside a bag and into the freezer until the recipe calls for them.1⅓ cups mini chocolate chips
- Heat Treat Flour : Place the flour into a microwave-safe bowl and heat in 20-second increments, stirring well between each heating and until it has been heated for 1 minute. Do not heat the flour all at once for the 1 minute, but rather make sure it's heated in smaller increments with a good stir after each heating.1 cup all-purpose flour
- Whisk the salt into the heat treated flour and set aside while you prepare the rest.½ teaspoon kosher salt or sea salt
- Make The Fudge : Using a mixing bowl with an electric hand mixer, or use a stand mixer, beat together the butter, granulated sugar, and light brown sugar until light and fluffy. About 2 minutes of beating on medium speed.1/3 cup salted butter, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Add the flour mixture into the bowl of wet ingredients (butter + sugar) and beat on low speed until combined. * It will look crumbly and that's ok
- Add the sweetened condensed milk and white chocolate chips into a small saucepan and heat over medium-low heat until fully melted and liquid.* Do not overheat or heat longer. Remove the pan from the heat as soon as it's fully melted and liquid.1 can (14 oz) sweetened condensed milk, 2 cups white chocolate chips
- Add the melted fudge mixture into the cookie dough mixture and stir, using a rubber spatula or wooden mixing spoon, until combined well.
- Once combined, continue stirring for another 3-5 minutes until the fudge is closer to room temperature and no longer hot.
- Gently stir in 1 cup of the frozen mini chocolate chips just until combined. Do not overmix or else the chocolate will melt. * The chocolate will melt some into the fudge and that's ok. The frozen chips will just prevent it from happening right away.
- Pour the fudge into the prepared pan and spread into an even layer. Sprinkle the remaining frozen chocolate chips over top of the fudge and press them gently into the fudge.
- Cover the pan with plastic wrap and refrigerate for 2-3 hours or until set and firm. Cut into small squares and serve!
Notes
Nutrition
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