Easy Cookie Dough Fudge

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This quick and easy Cookie Dough Fudge comes together on the stave in barely 15 minutes. It ’ s practically foolproof, absolutely sweetened, and uses no eggs or raw flour so it ’ randomness safe to eat ! Recipe includes a how-to video.

square of cookie dough fudge missing one bite among other fudge squares We are formally in the final few days before Christmas. If you ’ re celebrate, are you quick ? Have you finished all of your shop ? Decorated your tree ? Baked all of your desserts ? I hope you said “ no ” to that concluding question, because I ’ ve got one final examination ( superintendent easy ! ) dessert for you that you don ’ triiodothyronine want to overlook. It ’ s the *perfect* mashup of my edible cookie boodle and easy fudge recipe : my cookie dough fudge !
Cookie boodle hedge has all the classic cookie dough flavors ( butter, brown carbohydrate, vanilla, strategic arms limitation talks, chocolate chips ) and the lusciously decadent texture of fudge. It ’ s the ideal recipe for a quick last-minute dessert, specially since there ’ s no actual baking required .
This recipe takes fair 15 minutes to prepare on the stave and only a few hours to set up, so you can have firm, flavorful hedge in no time, any meter of class .
Let ’ s get fudge !

What You Need

overhead view of ingredients for cookie dough fudge Most of these ingredients are reasonably basic, but there ’ s one you in truth need to pay attention to. hera ’ s what you need :

  • Flour. Any all-purpose flour will work well here. You will need to heat treat it (only takes a few seconds, I’ll show you how to do this quickly in the microwave!) and sift it before you use it to avoid the risk of any illness from raw flour.
  • White chocolate chips. Use a good quality white chocolate chip, I like Ghirardelli.
  • Sweetened condensed milk. One of the biggest mistakes people make with this fudge is using evaporated milk instead of sweetened condensed milk (a big problem I’ve seen people run into with my cake batter fudge). Evaporated milk is sold right beside sweetened condensed milk, and while they look similar, your fudge will not set up properly if this is used.
  • Butter. This adds to the creaminess of the fudge as well as to the classic cookie dough taste. Use unsalted butter, or your fudge will turn out too salty.
  • Brown sugar. You can use either light or dark brown sugar; I generally prefer dark brown sugar, which makes the fudge slightly sweeter, richer and darker in color (so closer in line with what cookie dough actually looks like!).
  • Vanilla extract. Like brown sugar, vanilla extract is a key cookie dough flavor. We’ll add a good amount here to make sure the flavor really shines.
  • Salt. To balance the sweetness of this fudge, we’ll add some salt. Table salt works fine here!
  • Semisweet chocolate chips. I like to use a blend of mini and regular semisweet chips. I like to use semisweet because not only is this what is most commonly used in chocolate chip cookies, but the semi-sweet part helps counter some of the sweetness of the fudge.

SAM’S TIP: Since some flours have been found to be contaminated with E.coli, I recommend you heat treat your flour. Heat treating the flour may seem like an unnecessary tone since we are cooking the fudge, but it doesn ’ thyroxine get quite blistering enough to kill bacteria while it ’ sulfur on the stovetop. To eradicate any risk, I like to first estrus treat my flour in the microwave, which takes seconds. You can besides heat it in the oven, which is what I do with my cookie dough bites and cookie dough buttercream. Flour can be prone to clumping after heat-treating, so I always sift it into the fudge to remove any lumps .
Remember, this is fair an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post !

collage of 6 images showing how to make cookie dough fudge (steps detailed below)

  1. Microwave your flour in 10 second increments until it exceeds 160F. Set aside.
  2. Combine your white chocolate chips, condensed milk, butter, sugar, and salt in a medium saucepan. Heat this over medium-low heat until everything is melted and smooth.
  3. Reduce your heat to low and sift the flour into the pan. Stir to combine.
  4. Quickly add ½ cup of your semisweet chocolate chips and stir briefly, but not too much. You don’t want to melt your chips!
  5. Pour the fudge into your prepared pan and smooth the top with a spatula.
  6. Top the fudge with more semisweet chocolate chips. Let it sit at room temperature until it is set, usually 2-4 hours, but it could take longer. Slice and enjoy!

SAM’S TIP: For beautiful chocolate swirls and fudge that actually looks like cookie dough, don ’ t over-mix the fudge after adding your chocolate chips ! The cocoa chips begin to melt instantaneously, and if you over-mix, you will have a hedge that just looks alike cocoa. While there ’ second nothing incorrectly with chocolate cookie dough, we want discrete pops of chocolate chips ! If you ’ re worried about doing this, you can always pour half of your fudge into the pan, add ½ cup of cocoa chips over the half, then add the remaining fudge and gently swirl the layers together, then top with remaining chocolate chips .
square piece of cookie dough fudge topped with mini chocolate chips among other fudge squares

Frequently Asked Questions

My fudge won’t set. What’s wrong with it? If you ’ ve waited more than a few hours and your fudge is still liquidy, there ’ s a good opportunity an ingredient was mis-measured or a substitute was made ( you didn ’ metric ton incidentally use evaporated milk rather of condensed, did you ? ). My fudge is all brown without discernable chips. Why did this happen? When you add your bittersweet cocoa chips, you need to be identical quick and deliberate so they don ’ t melt into your hedge. This will happen debauched, so you need to mix and get the fudge in the pan before everything blends together. Do I have to heat treat my flour? I mean, I ’ m not your mother, but I highly recommend you take the supernumerary few seconds for this important step. Raw flour can transmit foodborne illness, thus if you don ’ triiodothyronine want to risk getting vomit, take the few seconds to microwave your flour before using it ! overhead view of cookie dough fudge squares decorated with mini chocolate chips enjoy !

Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
square of cookie dough fudge missing one bite among other fudge squares

Cookie Dough Fudge

This flying and easy Cookie Dough Fudge comes together on the stave in fair 15 minutes. It ‘s practically goofproof, perfectly sweetened, and uses no eggs or raw flour so it ‘s safe to eat ! Recipe includes a how-to video!

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from

12

votes
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Prep Time:

10

minutes

Cook Time:

5

minutes

Servings:

32

1” pieces

Calories:

172

kcal

author :Sam Merritt

Ingredients

  • 1 cup all-purpose flour ( 125g )

  • 2 cups white cocoa chips ( 340g ) ( I like to use Ghirardelli brand )

  • 14 oz can sweetened condense milk ( 396g )

  • 6 Tablespoons unsalted butter cut into 6 pieces ( 85g )

  • ½ cup light or dark brown university carbohydrate hard packed ( 100g ) ( I like to use dark brown carbohydrate )

  • ¾ teaspoons table salt

  • 2 teaspoons vanilla extract

  • ¾ cup bittersweet chocolate chips divided ( I like to use a blend of mini and regular-sized chocolate chips ) ( 125g )

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Instructions

  • Line an 8×8 ” ( 20x20cm ) square pan with parchment composition or aluminum hydrofoil. If using aluminum thwart, lightly butter the coat to prevent sticking. Set away. measure out your cocoa chips at this detail, excessively, dividing them into ½ cup ( 85g ) and ¼ cup ( 40g ) measurements .
  • Heat-treat flour by placing in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F ( 71C ). Set apart .
  • In a medium-sized saucepan, combine white chocolate chips, condensed milk, butter, sugar, and salt. Turn stovetop heat to medium low and stir frequently until butter and chocolate chips are completely melted and mixture is smooth.

  • Reduce heat to low and sift flour into the pan, then stir until wholly combined .
  • Remove from heat, add vanilla extract, and stir good .
  • Working quickly, add ½ cup ( 85g ) chocolate chips and bustle until *just* combined ( wear ’ thymine overmix or your cookie dough fudge will become very chocolatey ! ). immediately pour into prepare bake pan and smooth with a spatula if needed. Sprinkle remaining chocolate chips evenly over the airfoil .
  • Allow hedge to set wholly at room temperature, this normally takes 2-4 hours, then slice and serve !

Notes

Storing

Cookie dough fudge will keep in an airtight container for at least one week. It will keep longer in the refrigerator (about 3 weeks) but will become very firm when chilled.

Nutrition

Serving:

1

1″ piece

|

Calories:

172

kcal

|

Carbohydrates:

22

g

|

Protein:

2

g

|

Fat:

8

g

|

Saturated Fat:

5

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

2

g

|

Trans Fat:

1

g

|

Cholesterol:

12

mg

|

Sodium:

82

mg

|

Potassium:

112

mg

|

Fiber:

1

g

|

Sugar:

18

g

|

Vitamin A:

104

IU

|

Vitamin C:

1

mg

|

Calcium:

64

mg

|

Iron:

1

mg

nutritional information is based on third-party calculations and should be considered an estimate only. actual nutritional content will vary based upon brands used, measuring methods, cooking method, fortune sizes, and more .
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