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 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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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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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
Yogesh says
Delicious ?
karlibitner says
❤️❤️
Meg says
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.
karlibitner says
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
Deborah says
Love this idea I’m going to try this for Christmas but I’m replacing with almond flour I’ll let you know thank you for sharing ??
Krista says
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?
karlibitner says
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!
La Quetta Ray says
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.
Mary-ann says
Thank you so much for this recipe Karli.
It was amazing and everyone loved it. I will definitely be making it again.
karlibitner says
Hi Mary-ann, So glad you loved it! Thanks for commenting!
Beth N. says
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.
karlibitner says
Yay! Thanks for taking the time to comment, Beth! So happy you will make this again! 🙂
Erin says
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!
karlibitner says
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! 🙂
Kelsey says
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.
karlibitner says
Hi Kelsey! Yes, if doubled, it would make a 9X13. I think that would be plenty for you! 🙂 Hope you love it!
Kelsey Dailey says
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. 🙂
karlibitner says
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!
Janet says
I was wondering what size can of condensed milk is used in this recipe?
karlibitner says
Hi Janet! It is a 14.5 oz can.
Erin says
Would regular size milk chocolate chips work in this recipe?
karlibitner says
Yes, they will work!
Maggie says
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?
karlibitner says
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. ?
Celeste says
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??
karlibitner says
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!
Kari says
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.
karlibitner says
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!
Tiffany says
Can I make this ahead of time? If so how long? Will it still taste as good?
karlibitner says
Yes! You can make it and store the fudge in the fridge for about 5 days. Still tastes great!
Darcy says
Can these be made up and then left in the freezer to be stored for a few days before Christmas?
karlibitner says
Hi Darcy! You would actually be fine to make them up today and store them in the fridge until Christmas! Hope you love it!
Trish says
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. ?
karlibitner says
I am so happy to hear you loved it! Thanks for commenting, Trish! ❤️
Barbara says
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.
karlibitner says
Thanks, Barbara! So glad you and your grand babies loved it! 🙂
Maggie says
Hi, I was just wondering how many oz was the can of sweetened condensed milk?
karlibitner says
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. ?
Carter says
would a 14 oz can of sweetened condensed milk work I can’t find a 14.5 oz can
karlibitner says
Yes, that will work great!