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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
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.
lisam5305 says
I just made this last night after finding on Pinterest. I mean, look at the picture! How could I not? Who doesn’t love cookie dough? Ok with all of that gushing aside, I taste tested this morning and whoa momma this stuff is jaw-locking sweet! Way way too sweet for me to make again unless I can cut the sugar in half, at least. Has anyone tried making it with less sugar?
Karly says
It is definitely a sweet recipe! I don’t think you’ll be able to reduce the sugar as that’s what helps keep it shape. If you do try it, please let me know how it works!
Rachael says
My fudge didn’t turn out as firm as I thought it would, I have to eat it with a spoon 🙁
Do you think I could just use this as dough and bake it to make cookies?
Karly says
Sorry it didn’t turn out for you!
Definitely don’t bake it. It has no eggs or leavening and is nowhere near close to being a cookie dough. I don’t think the results would be good at all. 🙁
Krystal says
I tried making this today. I used the full five cups of powdered sugar and refrigerated for over four hours, but my fudge is still terribly soft. My nephews ate it right out of the serving dish with a spoon. The flavor is delightful, but this turn out was not just successful today.
Karly says
I’m sorry to hear that! The recipe is straight from the cookbook and worked perfectly for me and others (it’s all over the net!). I’m not sure what could have been the issue.
So sorry it didn’t work for you!
Jamie says
No one at my house liked it. Including me. Maybe I did not cook it long enough. Did not like the powdered sugar taste. A waste of good chocolate chips. Looks beautiful, though.
Kylie says
Okay so I was really excited to make this and so I did last night. Followed the instructions perfectly and put it in the fridge to chill over night. I put it in at about 8:30 and now I’m up at 7:30 to check it but it hasn’t set to fudge.. Its still the same consistency it was when I made it last night. 🙁
Dee says
I just showed my partner this and I’ve been to told “I have to make it!”
I have a question tho what is half n half ?
Karly says
Half and half is a mixture of light cream and whole milk. You can find it in dairy section. 🙂
Michael Ann says
This recipe is wonderful! Made it first for the fam, and then for Easter. The second time I made it, I cooked the fudge too long and when I added the chips, they melted. Got a nice marbled look though! Anyhow, I posted a photo of my own fudge and a link to this page, on my FB page!
https://www.facebook.com/pages/The-Big-Green-Bowl
Jessie says
Just made this for a homeschool meeting tomorrow, and WOW, it is FABULOUS! So much so, that I am now going to make a second batch for the fam. I will have to use “regular sized” chocolate chips though. I used up all the mini’s I had on the first batch. I used 5 cups, but it still isn’t very firm. I put it in the freezer to set up better before cutting, and while cutting it it still got pretty soft. So I think I am gonna add a touch more and see how it goes, I don’t want everyone leaving with a cavity. Great recipe and THANK YOU for sharing.
Linda had a little lamb says
I totally agree with you that fudge is an any time of the year kind of treat. And wow! What a treat this recipe looks like. Thanks!
Lisa @ Wine & Glue says
Oh dear. I have everything needed to make this. I’m having the most intense internal struggle right now. Fat pants and fudge? Restraint and broccoli? Ahhhh!
Michael Ann says
Oh wow, this looks amazing!
Julie @ Julie's Eats & Treats says
I can taste this melting in my mouth! Your pic is gorgeous and it’s a must make!
Liz Fourez says
Looks amazing, Karly! Thanks so much for sharing!
Liz
Kara says
OMG! This sounds AMAZING!! Can’t wait to make it. Thanks for sharing!!
Elizabeth - SugarHero! says
Fudge and cookie dough are two great tastes that definitely taste great together. From the photo it looks like this has an amazing soft, smooth texture. Can’t wait to try it!