Name: Cookie Dough Fudge
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1/3 cup brown sugar, packed; 1/2 teaspoon salt; 1/4 cup milk; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour (heat-treated); 1 1/2 cups mini chocolate chips, divided; 1 (14-ounce) can sweetened condensed milk; 3 cups white chocolate chips

Creamy, rich, and irresistibly sweet, this Cookie Dough Fudge blends the nostalgic flavor of cookie dough with the melt-in-your-mouth texture of classic fudge. It’s a no-bake treat I love to make when time is short but I still want something indulgent and impressive. Whether I’m prepping for a holiday gathering or just craving something sweet, this easy fudge recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter

1/3 cup brown sugar, packed

1/2 teaspoon salt

1/4 cup milk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour (heat-treated)

1 1/2 cups mini chocolate chips, divided

1 (14-ounce) can sweetened condensed milk

3 cups white chocolate chips

Directions

I start by lining an 8×8-inch square pan with parchment paper and setting it aside.

In a medium saucepan over medium heat, I melt the butter and stir in the brown sugar and salt. I cook this for about 1–2 minutes until the sugar dissolves.

Once off the heat, I stir in the milk and vanilla extract.

I mix in the heat-treated flour until the mixture is smooth and fully combined.

I fold in ¾ cup of the mini chocolate chips, then set the mixture aside.

In a separate microwave-safe bowl, I melt the white chocolate chips in 30-second intervals, stirring in between until smooth.

I stir the sweetened condensed milk into the melted white chocolate until fully blended.

Then I fold the cookie dough mixture into the fudge base, mixing until everything is well combined.

I pour the mixture into the prepared pan and smooth out the top.

To finish, I sprinkle the remaining mini chocolate chips over the surface, pressing them lightly into the fudge.

I refrigerate the fudge for at least 2 hours, or until it’s firm enough to cut into squares.

Note: To heat-treat flour, I spread it on a baking sheet and bake it at 350°F (175°C) for 5 minutes to ensure it’s safe to consume.

Servings and timing

This recipe yields about 36 bite-sized squares. It takes around 15 minutes of prep time, 5 minutes of cooking, and at least 2 hours to chill, bringing the total time to 2 hours and 20 minutes. Each piece contains roughly 230 kcal, making it a rich, satisfying treat.

Variations

I sometimes swap the white chocolate chips for semi-sweet or milk chocolate for a deeper flavor.

For a nutty twist, I add crushed walnuts or pecans into the dough mixture.

If I want a festive look, I mix in colorful sprinkles or holiday-themed toppings.

To make it gluten-free, I use a certified gluten-free flour and ensure all other ingredients are safe.

I’ve also added a swirl of peanut butter or Nutella to the fudge base before setting for an extra indulgent layer.

Storage/Reheating

I store my Cookie Dough Fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, I freeze the squares in a single layer, then transfer them to a freezer-safe bag or container. They’ll last up to 3 months this way. I let them thaw in the fridge before serving. There’s no need to reheat—this fudge is best enjoyed chilled or at room temperature.

FAQs

How do I heat-treat flour safely?

I spread the flour on a baking sheet and bake it at 350°F (175°C) for about 5 minutes. This step is essential to kill any bacteria and make the flour safe to eat in no-bake recipes.

Can I use dark chocolate instead of white chocolate?

Yes, I can substitute white chocolate with dark or milk chocolate, though it will change the flavor and color. White chocolate gives it a classic cookie dough look and sweetness.

Why did my fudge turn out too soft?

If the fudge is too soft, it may not have chilled long enough or the ratio of liquid to chocolate was off. I always double-check measurements and let it set for at least 2 hours (sometimes more) in the fridge.

Can I make this dairy-free?

Yes, I can use dairy-free butter, plant-based milk, and dairy-free chocolate chips and sweetened condensed milk alternatives. The texture might vary slightly, but it still works well.

Do I need a candy thermometer for this recipe?

No, that’s the beauty of this fudge. It’s completely no-bake and doesn’t require any special tools like a thermometer. Just a saucepan, microwave, and mixing bowls are all I need.

Conclusion

This Cookie Dough Fudge is my go-to when I want something quick, crowd-pleasing, and decadently delicious. It’s safe to eat, easy to make, and delivers all the comfort of cookie dough with the luxurious texture of fudge. Whether I’m making it for a holiday party, a dessert tray, or just for myself, it never disappoints.

📖 Recipe:

Cookie Dough Fudge

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Author: Sophia
Total Time: 2 hours 20 minutes
Yield: 36 squares
Diet: Vegetarian

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Description

Creamy, rich, and irresistibly sweet, this no-bake Cookie Dough Fudge combines the nostalgic taste of cookie dough with the smooth texture of fudge. Perfect for holidays, gifting, or an indulgent treat.