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, simply microwave it for 1 1/2 minutes prior to adding to the recipe. Make sure to let it cool!
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 microwaving the flour for 1 1/2 minutes prior to using in the recipe. Don’t forget to let it cool!
*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.
Similar Desserts:
- Blonde Brownie Recipe
- Twix Cookies
- No Egg Cookie Dough
- Rice Krispies Recipe
- Easy No Bake Cheesecake Recipe
- Cookie Frosting
- Sprinkle Cookies
- How to Make Brownie Cookies
- Raspberry Cheesecake Cookies
- Peanut Clusters
- Perfect Sugar Cookies
- Oreo Pie
- Apple Pie Filling
- Fruit Dip
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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
Nutrition
- Artisan Bread Recipe - September 17, 2020
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hdancer25 says
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?
karlibitner says
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!
Jacqueline Jones says
Hi can this be frozen?
Karli Bitner says
Hi Jacqueline- Yes, this freezes great!
Kyle says
Karli, made this fudge last night. Its great I can’t wait to make again and share with other family memebers
Karli Bitner says
I am so glad you enjoyed it, Kyle!! Thanks for commenting!
Sophie says
I just finished making this fudge and I can’t wait to try it. My only concern is that some of the chocolate chips melted when I folded them in the batter. It has a swirl affect…. I’m sure it will taste great regardless! Thanks for the no bake recipe!
Karli Bitner says
Hi Sophie- I usually put my chocolate chips into the freezer to make it so they don’t melt. 🙂 Hope you still enjoyed it!
Laura says
Mine didn’t turn out so well, it’s sticking to the pan & didn’t get a “fudge” texture at all.
Hoping I can figure out what to fix!
Karli Bitner says
Laura- Did you use all purpose flour? And the suggested brand of white chocolate chips? Hoping to help you troubleshoot a little bit! 🙂
Sarah says
This recipe is so delicious!! For anyone who loves eating raw cookie dough out of the bowl, this is basically the same thing! It has less of a traditional fudge texture but still so so delicious, thank you!
Karli Bitner says
I’m so glad you enjoyed this recipe, Sarah!! Thanks for the comment.
Stefanie says
Karli–
Can you use salted butter or does it need to be unsalted?
Thanks!
Stefanie
Karli Bitner says
Hi Stefanie! I actually usually use salted butter, I never have unsalted on hand and don’t like to buy two different kinds of butters! 🙂
Charlie Kolsby says
Hi Karli! Is there any substitute for white chocolate chips, as in this time I can’t go out to the grocery store?
Karli Bitner says
Hi Charlie- unfortunately there isn’t a good substitute for the white chocolate chips. The white chocolate chips are a key ingredient in this recipe also, so I do not suggest making this recipe with out them. I’m sorry!!
Diana Chappell says
I tried this and it’s runny. What size can of condensed milk do you use. What would of went wrong
Karli Bitner says
Hi Diana- did you use the brand of white chocolate chips recommended in the recipe? Unlike most chocolate chips, white chocolate chips are not all made equally with the same ingredients. This brand name of white chocolate chips will come back together and harden. Other brands and store brand white chocolate chips tend to stay melted and runny.
Brianna Smith says
How many oz in the can of sweetened condensed milk was there?
Dan Bitner says
Thanks for the question Brianna it is a 15 oz can.
hannah says
I’m using the preferred white chips. Do they need to be all the way melted? I microwaved for 1 min and 30 sec and chips are still in tact
Karli Bitner says
Hi Hannah, you’ll want to microwave until everything is melted.
Suzanne says
Hi Karli!
Do you think this fudge would make a good cake pop? I’m planning on rolling it into a ball, putting it on a stick, and dipping in chocolate.
Karli Bitner says
Hi Suzanne- the final texture of this fudge isn’t one that will be very roll-able. You may want to check out this post instead. 🙂 https://cookingwithkarli.com/cookie-dough-bites/
Allen says
Can you use cake flour or a cake mix instead of regular flour. Using the same measurements.
Karli Bitner says
I haven’t ever tried, so I can’t say for sure. I don’t foresee any issues, though.