Chocolate Chip Cookie Dough Fudge
Why not mix cookie dough with creamy fudge if you love both? This Chocolate Chip Cookie Dough Fudge tastes just like your favorite cookie dough, but it’s safe to eat! It’s smooth, buttery, and full of micro chocolate chips.
No baking, no raw eggs—just melt, mix, and chill.
Let’s do this!
Ingredients
- 2 cups of white chocolate chips
- One can (14 oz) of sweetened condensed milk
- 2 tablespoons of melted unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour that has been heated (see below)
- ½ cup of micro chocolate chips (plus more for the top)
- ¼ teaspoon of salt
Equipment
A medium-sized pot
A spatula
Baking dish that is 8 by 8 inches
Paper for parchment
Cutting knife
Instructions
- Heat the flour.
Put flour on a baking sheet and bake it at 350°F (175°C) for 5 minutes. Then, let it cool all the way down. - Get the chocolate to melt.
Put white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat. Stir regularly until the mixture is smooth. - Add the things you need to make the cookie dough.
Take off the heat and mix in the brown sugar, vanilla extract, salt, and flour that has been heated until everything is well incorporated.
- Mix in the small chocolate chips.
Let the mixture cool down a bit, then stir in the mini chocolate chips, saving some for the top. - Put it in the pan.
Put parchment paper on the bottom of an 8×8-inch baking dish and then spread the fudge out evenly. - Add some toppings.
Add some extra small chocolate chips on top and gently press them in. - Set and chill.
Put it in the fridge for at least two hours or until it is solid. - Cut and serve.
When the fudge is ready, use the parchment paper to pull it out, cut it into squares, and enjoy!
Tips, Variations, and Storage
- Give your flour a heat treatment! You can eliminate bacteria by microwaving it for one minute and stirring it every 20 seconds, or by baking it on a baking sheet at 350°F (175°C) for five minutes.
- Before adding the chocolate chips, let the fudge cool a little. They’ll dissolve instead of staying whole if it’s too hot.
- Relax totally. For the best fudgy texture, chill for at least two hours before cutting.
- Use little chocolate chips. They spread out better and won’t make the fudge too sweet.
- Make it even more special! For a fancy touch, drizzle melted chocolate over the top and let it cool.
Variations
- If you don’t want to use dairy, use coconut condensed milk and dairy-free white chocolate.
- For a bakery-style taste, stir add 1/2 teaspoon of almond essence.
- For a crunchy alternative, add crumbled graham crackers or chopped pecans.
- For a sweeter variation, add a swirl of caramel before putting it in the fridge.
Storage
You may keep it in the fridge for up to a week in an airtight container.
Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
The End
That’s all there is to it! Your Chocolate Chip Cookie Dough Fudge is ready to eat. It tastes like cookie dough in every bite and is sweet and creamy. Give it a shot, snap a picture, and tell me how it went. Enjoy your snack! 🍪✨