Best Cookie Dough Fudge Recipe - Cooking With Karli (2024)

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Cookie Dough Fudge is a cross between chocolate chip cookie dough and delicious, creamy fudge! This no bake treat comes together quickly and will satisfy everyone’s sweet tooth!

Best Cookie Dough Fudge Recipe - Cooking With Karli (1)

No Bake Cookie Dough + Fudge = Match Made in HEAVEN!!

Generally I don’t think cookie dough & fudge is a combination we naturally think of, but it’s everything good, friends. I PROMISE! it tastes JUST LIKE cookie dough but has that soft texture of fudge.

No bake & scrumptious. You really can’t ask for much more than that!

Call me weird, but I kind of like the grainy texture you get with cookie dough. You know what I’m talking about, all that sugar! No need to fret, the fudge is silky smooth, with the slightest bit of grit from the raw sugars. HEART EYES FOR DAYS!

This combination is going to be just as famous as Amanda and Graham from The Holiday. (side note: is it too early to watch this movie on repeat?)

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Ingredients in Cookie Dough Fudge

mini chocolate chips– We will actually put these in the freezer to begin with, because the fudge is warm, we need the chocolate chips frozen so they don’t immediately melt when we fold them into the fudge.
salted butter– This is the base of the edible cookie dough. If you only have unsalted, add an extra pinch of salt to the dough.
granulated sugar
brown sugar
milk– this replaces the egg in our cookie dough. Just enough liquid to bring the dough together!
vanilla extract
all-purpose flour– no need to worry, we will heat treat the flour so it is safe to eat!
salt
Ghirardelli white chocolate chips– YES, this brand is a must. Other brands tend to not set up.
sweetened condensed milk– the sweetened condensed milk melted together with the white chocolate chips will make our fudge base.

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How to make Cookie Dough Fudge

First things first, toss your mini chocolate chips into the FREEZER! This will help prevent the chocolate melting later on when the chips are folded into the fudge.
Now, to the good stuff. We will make No Bake Chocolate Chip Cookie Dough. This is made just like regular ol’ cookie dough, minus the eggs.
Cream butter, sugars, milk and vanilla together in a bowl.
Heat treat your flour by microwaving it for 30 seconds to 1 minute- until it is 165°.
Add the flour and salt to the mixture and mix until a cookie dough forms. Set aside.
In a small microwave safe bowl, add white chocolate chips and sweetened condensed milk. A small note about the white chocolate. Quality matters here. I recommend Ghirardelli White Chocolate Chips. Splurge and get the quality white chocolate chips. (And I am the cheapest… THRIFTIEST.. person out there!)
Melt the white chocolate and sweetened condensed milk together, stirring every 30 seconds until smooth. Pour the hot mixture into the cookie dough bowl.
Using an electric hand mixer, mix the contents of the bowl until nice and smooth.
Pull the mini chocolate chips out of the freezer and fold the chocolate chips into the fudge.
Line a 8×8 square pan with parchment paper. Pour the fudge into the pan and spread evenly. Refrigerate for 2 hours or until firm before cutting. Store in refrigerator until ready to serve.

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Why did my fudge not set up?

If your fudge didn’t set up there are a few possibilities of what went wrong. First, did you use the recommended brand of white chocolate chips? Second, did you make sure to microwave the fudge mixture for a full 2 minutes? This will make sure that the mixture gets hot enough to set correctly.

Can I freeze my Cookie Dough Fudge?

Absolutely! Freeze in an air tight container for up to 3 months. You can pull the fudge from the freezer and thaw it slowly in the fridge overnight or at room temperature for about 30 minutes.

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No Egg Cookie Dough
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Easy No Bake Cheesecake Recipe
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How to Make Brownie Cookies
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Cookie Dough Fudge

By: Karli Bitner

Cookie Dough Fudge is a cross between chocolate chip cookie dough and delicious, creamy fudge! This no bake treat comes together quickly and will satisfy everyone’s sweet tooth!

Prep Time: 15 minutes minutes

Resting Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 25 squares

Ingredients

▢ 1 cup (200g) mini chocolate chips
▢ 1/2 cup (111g) salted butter, softened
▢ 1/4 cup (58g) granulated sugar
▢ 1/2 cup (123g) brown sugar
▢ 2 tbsp milk
▢ 1 tsp vanilla
▢ 1 1/2 cup (228g) all-purpose flour, heat-treated
▢ 1/2 tsp salt
▢ 1 cup (200g) Ghirardelli white chocolate chips
▢ 1 14 oz can (193ml) sweetened condensed milk

Instructions

Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
In a medium sized bowl, measure out the all-purpose flour and then microwave for 30 seconds – 1 minute or until it reaches 165°f (74°c). Stir and then set aside.
In either the bowl of a stand mixer or with an electric hand mixer cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
Mix in the heat treated flour and salt until completely incorporated. Set aside.
In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 2 mintues, stirring every 30 seconds.
Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
Quickly fold in the frozen mini chocolate chips.
Pour the fudge into the prepared pan, spread evenly.
Refrigerate for 2 hours or until firm before cutting.
Store in the refrigerator until ready to serve.

Video

Notes

*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.

Nutrition

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Best Cookie Dough Fudge Recipe - Cooking With Karli (2024)

FAQs

How do you make premade cookie dough better? ›

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

How do you make fudge smooth on top? ›

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

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Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

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How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

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Should you refrigerate cookie dough before cooking? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

What makes cookie dough taste better? ›

You can upgrade your cookie dough by adding spices to it, said Tracy Wilk, lead chef at the Institute of Culinary Education. This can lead to a warm, spicy cookie. To do so, combine ground cinnamon, ginger, and sugar, and then roll your balls of cookie dough in the mix before baking.

Should you always chill cookie dough before baking? ›

Cool down your dough for a tastier, chewier cookie.

As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.

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What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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Who makes the world's best fudge? ›

Mackinac Island Fudge – The Best Fudge on Earth

Original Murdick's Fudge.
Joann's Fudge.
Ryba's Fudge Shops.

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What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

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How to spruce up store bought sugar cookie dough? ›

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

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Can you add butter to already made cookie dough? ›

One way to boost your store-bought cookie dough requires two simple ingredients: Brown sugar and butter. All you have to do is melt a little bit of butter and add a few teaspoons of brown sugar to it. Then, thoroughly mix the brown sugar butter into the premade cookie dough.

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Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

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What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

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