Cookie Dough Fudge is a cross between chocolate chip cookie dough and delicious, creamy fudge! This no bake treat comes together quickly and will satisfy everyone’s sweet tooth!
No Bake Cookie Dough + Fudge = Match Made in HEAVEN!!
There are some food combinations that are so obvious and natural. Peanut butter & Jelly. Chocolate & Peanut Butter. Sweet & Salty Then there are those we’d never think of and even some we’d refuse to try!
I asked the question ‘what food combination do you love that seems to repulse other people?’ on my facebook page a few weeks back and was ASTOUNDED with some of the comments! Hotdogs & peanut butter, peanut butter & dill pickles on toast, ranch on eggs. Now, I would have never thought of these things (I haven’t tried them, maybe I should?) but apparently some people really like it!!
Another combination I wouldn’t generally think of, cookie dough & fudge. But it’s everything good, friends. I PROMISE!
No bake & scrumptious. You really can’t ask for much more than that! ?
Call me weird, but I kind of like the grainy texture you get with cookie dough. You know what I’m talking about, all that sugar! No need to fret, the fudge is silky smooth, with the slightest bit of grit from the raw sugars. HEART EYES FOR DAYS!
This combination is going to be just as famous as Amanda and Graham from The Holiday. ? (side note: is it too early to watch this movie on repeat?)
How to make Cookie Dough Fudge
First things first, toss your mini chocolate chips into the FREEZER! This will help prevent the chocolate melting later on when the chips are folded into the fudge.
Now, to the good stuff. ? No Bake Chocolate Chip Cookie Dough. This is made just like regular ol’ cookie dough, minus the eggs.
Cream butter, sugars, milk and vanilla together in a bowl. Add in flour and salt.
Please note: If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
Once the flour is incorporated, set the bowl aside.
In a small microwave safe bowl, add white chocolate chips and sweetened condensed milk. A small note about the white chocolate. Quality matters here. I recommend Ghirardelli White Chocolate Chips. Splurge and get the quality white chocolate chips. (And I am the cheapest… THRIFTIEST.. person out there!)
Melt the white chocolate and sweetened condensed milk together, stirring every 30 seconds until smooth. Pour the hot mixture into the cookie dough bowl.
Using an electric hand mixer, mix the contents of the bowl until nice and smooth.
Pull the mini chocolate chips out of the freezer and fold them into the fudge.
Line a 8×8 square pan with parchment paper. Pour the fudge into the pan and spread evenly. Refrigerate for 2 hours before cutting. Store in refrigerator until ready to serve.
YIELD: 8X8 PAN
Cookie Dough Fudge
(Printable Recipe Below)
Cookie Dough Fudge is a cross between chocolate chip cookie dough and delicious, creamy fudge! This no bake treat comes together quickly and will satisfy everyone’s sweet tooth!
Ingredients
- 1 cup mini chocolate chips
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 cup Ghirardelli white chocolate chips
- 1 can sweetened condensed milk
Instructions
- Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
- In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
- Mix in the flour and salt until completely incorporated. Set aside.
- In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
- Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
- Fold in the mini chocolate chips.
- Pour the fudge into the prepared pan, spread evenly.
- Refrigerate for 2 hours before cutting.
- Store in the refrigerator until ready to serve.
Notes
*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in its place.
*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.
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Cookie Dough Fudge
Ingredients
- 1 cup mini chocolate chips
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 cup Ghirardelli white chocolate chips
- 1 can sweetened condensed milk
Instructions
- Put the mini chocolate chips in the freezer until needed in step 6. Line an 8x8 pan with parchment paper, set aside.
- In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
- Mix in the flour and salt until completely incorporated. Set aside.
- In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
- Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
- Fold in the mini chocolate chips.
- Pour the fudge into the prepared pan, spread evenly.
- Refrigerate for 2 hours before cutting.
- Store in the refrigerator until ready to serve.
Notes
*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.
Recommended Products
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver -
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup -
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver -
Pyrex Basics 8.1" Square (2 quart) -
Reynolds Kitchens Parchment Paper (SmartGrid, Non-Stick, 50 Square Foot Roll, 3 Count) -
OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps -
Ghirardelli Chocolate Baking Mini Chips, Semi-Sweet Chocolate, 10 oz., 6 Count
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Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving:Calories: 175 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 11mg Sodium: 84mg Carbohydrates: 22g Fiber: 1g Sugar: 16g Protein: 2g
Karli Bitner
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hdancer25 says
March 19, 2019 at 6:26 pmI just made this recipe and it looks great so far! After I had already put it in the fridge, I read that I probably should have baked the flour before adding it to the mixture. Is it still safe to consume with the raw flour in it?
karlibitner says
March 19, 2019 at 6:33 pmThis is something some people like to do as a precautionary measure. I don’t usually bake the flour beforehand because I don’t see any issue with consuming raw flour. People have varying opinions on this, which is why I added that note. Hope this helps explain!