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Cookie Dough Fudge

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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

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?)

no bake cookie dough fudge

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.

cookie dough in process

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.

cookie dough fudge in the making

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.

cookie dough 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.

cookie dough fudge

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

  1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
  2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
  3. Mix in the flour and salt until completely incorporated. Set aside.
  4. 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.
  5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
  6. Fold in the mini chocolate chips.
  7. Pour the fudge into the prepared pan, spread evenly.
  8. Refrigerate for 2 hours before cutting.
  9. 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.

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! |Cooking with Karli| #cookiedough #fudge #christmastreat #dessert #nobake #easy

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Cookie Dough Fudge

Cookie Dough Fudge

Yield: 8x8 pan
Prep Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 15 minutes
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

  1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8x8 pan with parchment paper, set aside.
  2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
  3. Mix in the flour and salt until completely incorporated. Set aside.
  4. 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.
  5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
  6. Fold in the mini chocolate chips.
  7. Pour the fudge into the prepared pan, spread evenly.
  8. Refrigerate for 2 hours before cutting.
  9. 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.

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Nutrition Information:
Yield: 25 Serving Size: 1
Amount 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
Category: Dessert
122

Reader Interactions

Comments

    • This is the literal best fudge ever!! I made it with a sister and a friend and we all loved it and I enjoyed it with my family. I’m glad for seeing in the comments however that you need a 14.5 oz can of sweet condensed milk… would be helpful if in the ingredients? I’m pretty sure that 14 oz cans are what are out there mostly, but I read that many people had the same problem with their fudge. I also didn’t worry about the flour, I think it was fine raw, but some people may be a little more sensitive to raw flour? Anyways it was delicious and can’t wait to do it again!! Thanks!!!

      Reply

  2. Omg this fudge is horrible. It does not set at all. I really wish I would of made a batch to test it out befor thanksgivings dinner but instead I trusted this recipe. Uggggghhhhh so disappointing.

    Reply

    • Hi Meg- Sorry to hear that you had problems with my recipe. I have emailed you directly to help troubleshoot. I have tested this recipe multiple times to make sure the measurements are correct to create a well set fudge. Either comment back here or reply to my email and we can troubleshoot. 🙂 -Karli

      Reply

  4. Hi there I tried making this for thanksgiving and I had the same issue. Didn’t set up like fudge. Don’t know if I used too big of a can of sweetened condensed milk or what. We ended up eating it with Graham crackers. It did taste really good though. Anybsuggeations on what would cause it not to set up right?

    Reply

    • Hi Krista- sorry it’s been so long, I’ve been in bed sick the past couple of days! ?? I have been racking my brain trying to figure out why yours wouldn’t set up right. I’ve made and tested the recipe countless times and then threw it together again after I received your comment the other day to quadrupole check and it worked great. The mixture would be to thick to dip graham crackers in before it goes into the fridge. Did you use butter or margarine? Are you sure you used sweetened condensed milk and not evaporated milk? Refrigerated for 2 hours before cutting and then stored in the fridge, right? Thanks for helping me troubleshoot this!

      Reply

      • Humidity above 32% causes p when making several different candy recipes. I could make Divinity any time and it turned out perfect every time. In Amarillo Texas and other towns or cities in Texas I have to check the Humidity % before making candy. High Altitudes like in Col affects almost everything you might want to bake. Like cakes, bread and so much other food recipes.

        Reply

  5. Thank you so much for this recipe Karli.
    It was amazing and everyone loved it. I will definitely be making it again.

    Reply

  6. I just finished slicing my first batch of this fudge. It turned out PERFECT!! Thank you so much for this recipe. Can’t wait to serve it to guests. I think I’ll make more and give as gifts. ???
    Thanks!
    Beth N.

    Reply

  7. Tried this out today as a Christmas bake test. The flavor was delicious and the chocolate chips melted in it (which created a super tasty swirled effect we quite liked… we sprinkled extra chips on top). It set up pretty well but it was super sticky to the parchment paper. We tried popping it into the freezer for a bit too, but it would not release. We eventually scraped some off and brought it on a paper plate to a friends house and the same issue happened. I’d love for this to be a success because it tastes so good, but I’m wondering if anyone has any suggestions to combat the stickiness!

    Reply

    • Hi Erin! Might be the parchment paper..? I haven’t had that problem. You could try sprinkling a little flour onto the parchment paper before pouring the fudge in and see if that helps. I’m so glad that the fudge was a success besides it sticking to the parchment paper! 🙂

      Reply

  8. I am thinking about making this for a “bake off” at my work, of about 75 people. The recipie makes an 8×8 batch, if I double it, would that be equivalent to a 9×13? Not looking for a giant amount of fudge, but enough for the majority to get a nibble.

    Reply

      • Update: I did make this for my work bake off, and it was a total HIT! People LOVED IT. I have never made a fudge before so I was really nervous, but this was perfect. I did only make the 8×8 pan, and we still have some left over for my husband to enjoy.

        Thank you so much, will definitely make again. 🙂

        Reply

        • I am so glad it was a total hit!! 🙂 Thanks for taking the time to come back and update. Hope you have a wonderful Christmas!

          Reply

  11. We are cooking for a bake sale at our school and we were wanting to know approximately how much cookie dough fudge this recipe makes?

    Reply

    • This recipe makes enough for an 8×8 pan. Depending on how small you cut the fudge, you’ll probably get 16-25 pieces per batch. ?

      Reply

  12. Made this tonight and followed the directions perfectly and it’s so sticky. Not a fudge consistency at all. It’s super soft even after hours in the freezer. Any idea why??

    Reply

    • Hi Celeste- did you use Ghirardelli white chocolate chips as stated in the recipe? See the note, Some white chocolate chips (the cheaper ones usually) have different oils in them that make it so the white chocolate doesn’t set back up after melting. This could have been the issue!

      Reply

  13. I have NEVER commented on a recipe before. Ever. But this tastes amazing. I made it as a special treat for my girls when they get home from school, but something tells me this might become a regular around here.

    Reply

    • Kari, I am so thankful you commented! Your comment made my day. ❤️ your girls are lucky to have you! Happy to hear you love the recipe. Hope you have a great Christmas!

      Reply

    • Hi Darcy! You would actually be fine to make them up today and store them in the fridge until Christmas! Hope you love it!

      Reply

  16. I just made this and it’s so delicious. I live in Canada and couldn’t find the specified white chocolate chips so I used Hershey’s Chipits. I had to let it harden over night but the still worked. I was a little worried.
    From now on this will be my go to Holliday dish. ?

    Reply

  17. Great recipe!!!! My gbabies love it. Thank you for such an easy recipe. I read all the comments so I did a couple things differently. First. I let the melted chips n milk set for 10 mins to cool off, stirring at the same time. Second I put the dough in the frig to cool the butter. Then I combined the mixtures n then added chips. Then pressed chips into the top. Covered n refrigerated. Turned out perfect!!! Ppeople who had problems with it might be because Butter broke down n was too soft because hot mixture was too warm. Hopefully this will help.

    Reply

    • The recipe should state it, I’ll go double check that actually does! You’ll want to use a 14 oz can of sweetened condensed milk. ?

      Reply

  20. HI KARLI, MY HUBBY IS NOT A FAN OF WHITE CHOCOLATE . DO YOU THINK I COULD SUBSTITUTE TOLL HOUSE SEMI SWEET CHOCOLATE CHIPS INSTEAD OF THE GHIRARDELLI WHITE CHOCOLATE CHIPS? THANK YOU KINDLY –NIKI💋

    Reply

    • Hi Niki- using semisweet chocolate chips will alter the taste of this recipe greatly. It would work just fine, but I’m not sure what the final taste would be. I do have an eggless cookie dough recipe you may be interested in trying out instead. 👍🏻

      Reply

  21. I 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?

    Reply

    • This 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!

      Reply

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