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This cookie dough fudge is for cookie dough lovers only! Rich, creamy, and loaded with that brown sugar, butter, and vanilla flavor we all love in cookie dough!
Cookie dough heaven for all the cookie dough lovers out there!
Cookie Dough Fudge Is The Best of Both Worlds.
One thing about me is that I’m going to eat the fudge. Sure, I’m going to say “oh, this is too rich” and “oh, gosh, I’ll just take a small piece,” but I’m going to eat it, I’m going to enjoy it, and I’m going to have at least 5 of the small pieces, maybe more.
We make our peanut butter fudge in the microwave for the easiest treat on the planet, and our white chocolate fudge starts with white chocolate chips and sweetened condensed milk. I love an easy fudge recipe…but this one right here?
It’s an easy fudge recipe, for sure, but it does have two parts to it – the fudge and the eggless cookie dough that gets swirled all throughout it.
We got this recipe from The Cookie Dough Lover’s Cookbook and it’s honestly perfect for cookie dough lovers!
What We Love About This Recipe:
- No Bake Dough: I love cookie dough and I can’t resist eating the dough, even when there are eggs in it. This is a worry free way to enjoy that cookie dough!
- Holiday Favorite: Nothing says rich decadence like fudge and this cookie dough fudge is perfect for the holidays.
- Rich: I love a rich treat like this, because a little goes a long way. Cut these into tiny squares to share!
Ingredient Notes:
For the cookie dough:
Flour – This recipe does call for flour. If you’re concerned about the safety of eating raw flour, you can heat treat the flour by baking it on a cookie sheet at 350 for about 10 minutes, until it reaches 160 degrees. Sift and cool after baking.
Sugar – You’ll need both brown sugar and granulated sugar. We prefer dark brown sugar here for the most intense cookie dough flavor.
Half & Half – Just like in our edible sugar cookie dough, we skip the eggs. We’re using half and half to add moisture instead!
Vanilla – This is key in any cookie dough!
For the fudge:
Butter – We’re using salted butter here, but unsalted also works well.
Brown Sugar – This helps contribute to that rich cookie dough vibe.
Half and Half – This will add richness to the fudge and keep it from being dry and crumbly.
Chocolate Chips – We’re swirling chocolate chips into the base of the fudge, along with the cookie dough.
Powdered Sugar – You’ll notice this recipe says to use 4 to 5 cups of powdered sugar. The texture of the fudge will change depending on how much sugar you use. If you’d like a firmer fudge that you can serve at room temperature, use the full 5 cups. If you’d like a softer fudge that isn’t quite as sweet, use 4 cups and serve it straight from the fridge.
Step by Step Photos:
Make the cookie dough by beating together the butter and sugar until light and fluffy. Beat in the rest of the ingredients and set the dough aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the fudge into a parchment lined 8×8 baking dish. Refrigerate for at least 3 hours before cutting into 1 inch pieces to serve.
Recipe FAQs:
You will want to keep this cookie dough fudge stored covered in the refrigerator! It will last longer and retain it’s shape nicer in the fridge than at room temperature.
This chocolate chip cookie dough fudge should be good to freeze for up to a few months!
More Recipes with Chocolate Chips!
- Chocolate Chip Scones
- Chocolate Chip Banana Muffins
- Chocolate Chip Pudding Cookies
- Air Fryer Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Chip Pumpkin Bread
wprm-recipe-video
Chocolate Chip Cookie Dough Fudge
Ingredients
For the cookie dough:
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons half and half
- 1/2 cup all-purpose flour see notes
For the fudge:
- 1/3 cup packed brown sugar
- 1/3 cup butter
- Pinch salt
- 1/3 cup half and half
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Instructions
- Line an 8×8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
- To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the vanilla, salt, and half and half.
- Stir in the flour until incorporated. Set aside.
- To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
- Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
- Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
- Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.
Elena says
We LOVE this fudge ??
I would rather have this fudge than have a chocolate chip cookie!
We have successfully made it with gluten free flour too.
Thank you, Karly, for all of the awesome recipes.
Karly Campbell says
Thank you, Elena! I need to add a note to the recipe about using gluten free flour! 🙂
Melinda Colegrove says
How long do you typically let the fudge cool for before adding chocolate chips? I guess I didn’t wait long enough and ended up with chocolate cookie dough fudge instead of chocolate chip. 🙂 I think it will still taste good though!
Karly says
It really cools enough for me when I’m adding in the powdered sugar and mixing it a cup at a time. You must have just moved a lot faster than I do. I do transfer it out of the hot pan and into a mixing bowl as well. 🙂
Faisal Ali says
What a great recipe! Easy to make & delicious. Everyone that tries said, “The best fudge I’ve ever had!” I will definitely make again & again.
Jenna says
I used heavy cream rather than half and half after reading so many comments saying the fudge wouldn’t set up. It set up just fine but was way too sweet (I used 4 cups powdered sugar). I won’t be making this again. Heavy cream has less sugar than half and half, so it would’ve been even sweeter had I used half and half.
Karly says
Sorry it wasn’t a hit for you. It is definitely a very sweet fudge. 🙂
Laura Smith says
I just made this and it is in the fridge. I was also concerned about the brown sugar in both parts of the recipe. I used 4 cups of powdered sugar but it was too hard to stir so I didn’t add more. I am hoping to serve it at Bunco tomorrow night.
Karly says
Hope you enjoy!
Beki says
Does this fudge have to be refrigerated after it is made? I was hoping to mail some to my family.
Alli says
What a great recipe! Easy to make & delicious. Everyone that tries said, “The best fudge I’ve ever had!” I will definitely make again & again.
Colt says
It lists brown sugar twice im assuming for each recipe but it doesnt say which measurement to use for each and it also doesnt say to add in the powdered sugar, im confused, could you please clarify for me?
Samed raheel says
What is half and half?
Karly says
It’s half milk and half heavy cream. In America, it’s sold near the heavy cream in the same small containers.
Iv says
Hell, there isnt half and half sold in my country, or at least not in regular stores. What would be best to use instead? Milk or cream? Thanks.
Karly says
I would use half milk and half cream, as that is going to give you the closest thing to half and half.
Carey says
I used 4 cups of powdered sugar….it didnt set up solid after it had been in the fridge in for over 5 hours it was soft enough that it needed a spoon to be eaten and too sweet to think about adding more powdered sugar
Sharon says
Please tell me what half an half is .. Thanku
Felicia says
Ok thanks so are you telling me to go with the five cups of sugar I will let you know how they came out on my second try again thanks and also your picture looks like it came out make them look like there white I will try to take a picture of mine and post it to let you see how they ve turned out
Felicia says
Hello how are you thank you for responding so how much powder suger do you need to use the recipe calls for 4-5 cups I used 4 and if you don’t have half and half can you use whole milk I would like to go ahead and try them again sometime next month
Karly says
The recipe will be firmer if you use more sugar, but it will also get sweeter. I definitely recommend half and half as it’s thicker and should help the fudge set better.
Felicia says
Hello how are you
I saw this recipe and decided to pin it because the picture looked great and I just love chocolate chip cookies and so the thought of having it in a fudge would be cool how ever I made these last night and let them sit in the fridge overnight because they weren’t quite set in the time frame you suggested and they still didn’t set so I was a little disappointed but how ever the dough was really sweet so I’m thinking. About trying to create something else with cookie dough instead of wasting it.
Karly says
Hi Felicia! Sorry to hear that you had problems with this one. As I mentioned, the fudge is very sweet. You do have to use quite a bit of powered sugar to get it to set properly. Sorry it didn’t work out for you!