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!!
Generally I don’t think cookie dough & fudge is a combination we naturally think of, but it’s everything good, friends. I PROMISE! it tastes JUST LIKE cookie dough but has that soft texture of fudge.
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?)
Ingredients in Cookie Dough Fudge
- mini chocolate chips– We will actually put these in the freezer to begin with, because the fudge is warm, we need the chocolate chips frozen so they don’t immediately melt when we fold them into the fudge.
- salted butter– This is the base of the edible cookie dough. If you only have unsalted, add an extra pinch of salt to the dough.
- granulated sugar
- brown sugar
- milk– this replaces the egg in our cookie dough. Just enough liquid to bring the dough together!
- vanilla extract
- all-purpose flour– no need to worry, we will heat treat the flour so it is safe to eat!
- salt
- Ghirardelli white chocolate chips– YES, this brand is a must. Other brands tend to not set up.
- sweetened condensed milk– the sweetened condensed milk melted together with the white chocolate chips will make our fudge base.
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. We will make 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.
- Heat treat your flour by microwaving it for 30 seconds to 1 minute- until it is 165°.
- Add the flour and salt to the mixture and mix until a cookie dough forms. Set 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 the chocolate chips 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 or until firm before cutting. Store in refrigerator until ready to serve.
Why did my fudge not set up?
If your fudge didn’t set up there are a few possibilities of what went wrong. First, did you use the recommended brand of white chocolate chips? Second, did you make sure to microwave the fudge mixture for a full 2 minutes? This will make sure that the mixture gets hot enough to set correctly.
Can I freeze my Cookie Dough Fudge?
Absolutely! Freeze in an air tight container for up to 3 months. You can pull the fudge from the freezer and thaw it slowly in the fridge overnight or at room temperature for about 30 minutes.
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 14 oz 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, measure out the all purpose flour and then microwave for 30 seconds – 1 minute or until it reaches 165°. Stir and then set aside.
- In either the bowl of a stand mixer or with an electric hand mixer cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
- Mix in the heat treated 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 2 mintues, stirring every 30 seconds.
- Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
- Quickly fold in the frozen mini chocolate chips.
- Pour the fudge into the prepared pan, spread evenly.
- Refrigerate for 2 hours or until firm before cutting.
- Store in the refrigerator until ready to serve.
fearless freegan says
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💋
karlibitner says
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. 👍🏻
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!
Addison says
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!!!
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?
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.