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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.
ash says
I made this once I love the taste it set up well but once it hit room temp it didn’t hold up
Karly says
I’m sorry you had troubles with it! It might have needed a bit more powdered sugar.
Claudia says
Just made this, and it was great! I did add about 5 cups of powdered sugar and it came out just right, not too firm or too soft. I’m obsessed!
Karly says
Glad to hear that! 🙂
Kaitlin says
I tried making this but I’m not sure where I went wrong. It ended up not firming like fudge is suppose to, but we used spoons and it tasted wonderful haha.
Karly says
Uh oh! It may have needed a little more powdered sugar to make it more firm. Sorry it didn’t set up, but there’s nothing wrong with eating it with a spoon. 😉
Emily says
Has anyone tried milk instead of half and half?
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Helen says
What is ‘half and half’ on the ingredients list?
Karly says
@Helen,
It’s a cream that has a lower percentage of fat than heavy whipping cream. I purchase it near the heavy cream in the dairy aisle at my store.
Camille says
I just found this and it looks delicious! Did you use salted or unsalted butter?
Brandy says
@Camille,
I have not made this Cookie dough fudge.
The recipe uses salt in the dough and the fudge.
I always use unsalted butter unless other wise stated.
Hope this helps.
Rebekka says
How long do I have to wait until I can serve it to guests?
Karly says
@Rebekka,
It takes about 4 hours to set.
Jane says
Could you make the cookie dough before and freeze it and then use that?
Krystal says
What should the texture be besides smooth when making the fudge mixture?
Karly says
@Krystal,
It will be somewhat thick. You can make it thicker and firmer by adding more powdered sugar.
Krystal says
So what should the texture be besides smooth when making the fudge. How thick should it be Should it be creamy?
Krystal says
I just made this and as I finished adding the powder sugar it got thick so much so I used my hands to mix it. Is it supposed to do that. My mix was smooth and creamy at a cup and a half of sugar. I followsed the directions exactly. Only the 4 cups because of how hard it was to mix. So can you you tell me was the sugar to much. I got a 32 oz bag which is 4 cups. What did I do wrong?
Karly says
@Krystal,
Hi Krystal!
There is actually quite a bit more than 4 cups of sugar in a 32 oz bag…closer to 7 cups. You need to use a dry measure to measure dry ingredients in cups. They don’t always translate over to 1 cup = 8 ounces.
Stephanie says
This looks so incredibly delicious!
Autumn says
This didn’t turn out very well for me. It’s way too sweet to eat, and it has the consistency of cookie dough. I refrigerated it for a whole day hoping it would set up but it never did. I wish I knew why it didn’t turn out for me, because a lot of other people seem to have had a good experience with it…
Karly says
@Autumn,
I’m sorry to hear it didn’t turn out! Honestly, this one seems to be a bit hit or miss for people. I’m not sure what the problem. It sounds like you needed more powdered sugar, but that would add to the sweetness. 🙁
Stacy says
Hey can u use a lil milk , I don’t have any half and half right now. I can’t wait to make this! U know how to put recipes together! 🙂
Karly says
Hmm, I’m not sure if the consistency will be right with milk. The half n half is thicker, so if you do use milk, maybe use a little less. 🙂