Cookie Dough Fudge
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.
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 9x9 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
Butter : 1/3 cup butter is marked on the butter wrapper and it equals 5 tablespoons + 1/3 tablespoons of butter.
Nutrition
Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 0.3mg
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