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Home » Dessert » Cookie Dough Fudge

Cookie Dough Fudge

Nov 13, 2018 · 76 Comments

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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, 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.

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 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.

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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no bake cookie dough fudge

Cookie Dough Fudge

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! 
Follow me on YouTube!Find all of my videos and don't forget to subscribe!!!
4.71 from 55 votes
Print Pin Rate
Course: Dessert
Keyword: chocolate chip cookie dough fudge, chocolate chip fudge, cookie dough, cookie dough fudge, eggless chocolate chip cookie dough fudge, eggless cookie dough, fudge, no bake cookie dough
Prep Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 x8 pan
Calories: 175kcal
Author: Karli Bitner

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 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.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 84mg | Fiber: 1g | Sugar: 16g
Tried this recipe?Post on social media and tag @cookingwithkarli !!
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Karli Bitner
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Karli Bitner
This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Bars, Christmas, Dessert, Featured, Featured Dessert Recipes, Fudge, Holiday Foods dessert, fudge, no bake

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Comments

  1. hdancer25 says

    March 19, 2019 at 6:26 pm

    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
    • karlibitner says

      March 19, 2019 at 6:33 pm

      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
  2. Jacqueline Jones says

    June 20, 2019 at 12:25 pm

    Hi can this be frozen?

    Reply
    • Karli Bitner says

      June 21, 2019 at 7:46 pm

      Hi Jacqueline- Yes, this freezes great!

      Reply
  3. Kyle says

    July 30, 2019 at 7:17 am

    Karli, made this fudge last night. Its great I can’t wait to make again and share with other family memebers

    Reply
    • Karli Bitner says

      August 4, 2019 at 8:27 pm

      I am so glad you enjoyed it, Kyle!! Thanks for commenting!

      Reply
  4. Sophie says

    September 22, 2019 at 1:47 pm

    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!

    Reply
    • Karli Bitner says

      September 25, 2019 at 8:46 pm

      Hi Sophie- I usually put my chocolate chips into the freezer to make it so they don’t melt. 🙂 Hope you still enjoyed it!

      Reply
  5. Laura says

    November 4, 2019 at 4:43 pm

    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!

    Reply
    • Karli Bitner says

      November 7, 2019 at 9:20 pm

      Laura- Did you use all purpose flour? And the suggested brand of white chocolate chips? Hoping to help you troubleshoot a little bit! 🙂

      Reply
  6. Sarah says

    November 24, 2019 at 3:41 pm

    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!

    Reply
    • Karli Bitner says

      November 24, 2019 at 9:08 pm

      I’m so glad you enjoyed this recipe, Sarah!! Thanks for the comment.

      Reply
  7. Stefanie says

    January 21, 2020 at 6:57 pm

    Karli–

    Can you use salted butter or does it need to be unsalted?

    Thanks!
    Stefanie

    Reply
    • Karli Bitner says

      January 22, 2020 at 7:15 am

      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! 🙂

      Reply
  8. Charlie Kolsby says

    April 15, 2020 at 9:11 am

    Hi Karli! Is there any substitute for white chocolate chips, as in this time I can’t go out to the grocery store?

    Reply
    • Karli Bitner says

      April 18, 2020 at 8:26 pm

      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!!

      Reply
  9. Diana Chappell says

    April 15, 2020 at 10:51 am

    I tried this and it’s runny. What size can of condensed milk do you use. What would of went wrong

    Reply
    • Karli Bitner says

      April 18, 2020 at 8:25 pm

      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.

      Reply
  10. Brianna Smith says

    May 6, 2020 at 2:42 pm

    5 stars
    How many oz in the can of sweetened condensed milk was there?

    Reply
    • Dan Bitner says

      May 8, 2020 at 9:11 pm

      Thanks for the question Brianna it is a 15 oz can.

      Reply
  11. hannah says

    May 12, 2020 at 9:12 am

    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

    Reply
    • Karli Bitner says

      May 14, 2020 at 8:23 pm

      Hi Hannah, you’ll want to microwave until everything is melted.

      Reply
  12. Suzanne says

    June 19, 2020 at 6:57 am

    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.

    Reply
    • Karli Bitner says

      July 1, 2020 at 11:37 am

      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/

      Reply
  13. Allen says

    July 21, 2020 at 5:48 am

    Can you use cake flour or a cake mix instead of regular flour. Using the same measurements.

    Reply
    • Karli Bitner says

      August 7, 2020 at 8:37 am

      I haven’t ever tried, so I can’t say for sure. I don’t foresee any issues, though.

      Reply
  14. Amy says

    November 16, 2020 at 8:14 pm

    I am odd and do not typically like white chocolate. Does this taste like white chocolate or like cookie dough?

    Reply
    • Karli Bitner says

      November 25, 2020 at 8:34 am

      It tastes just like cookie dough! You can’t really taste the white chocolate.

      Reply
  15. Bre says

    December 7, 2020 at 9:12 am

    So it tastes great but I forgot the white chocolate so its not setting properly is there any way to fix this?

    Reply
    • Karli Bitner says

      December 17, 2020 at 7:36 pm

      Unfortunately, probably not. Sorry! The white chocolate chips are pretty important to helping the fudge set up.

      Reply
  16. Sherri says

    December 20, 2020 at 8:37 am

    4 stars
    First, I did not use the brand name white chocolate chips, maybe that is why mine didn’t set up properly? It is still super yummy and I just scooped out balls with a melon ball scoop and it really feels like a guilty pleasure. My advice is use the suggested chips. I also used a whole bag of mini chocolate chips vs just a cup. Next time I will use the right ingredients!

    Reply
  17. Morgan says

    December 20, 2020 at 3:18 pm

    5 stars
    I’m making these for Christmas gifts and the first batch turned out great! Is it safe to leave these out or must they be refrigerated until eaten? I figured it only says refrigerate otherwise they’ll get sticky but wanted to make sure it’s safe!

    Reply
    • Karli Bitner says

      December 22, 2020 at 10:17 am

      You should be good to leave them out!! 🙂

      Reply
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This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house.

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