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!

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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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Similar Desserts:

Blonde Brownie Recipe
Twix Cookies
No Egg Cookie Dough
Rice Krispies Recipe
Easy No Bake Cheesecake Recipe
Cookie Frosting
Sprinkle Cookies
How to Make Brownie Cookies
Raspberry Cheesecake Cookies
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Cookie Dough Fudge

By: Karli Bitner

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

Like this recipe? Rate and comment below!

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

FAQs

What is the secret to perfect fudge? ›

Valuable tips for successful fudge

Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
Beat the mixture.

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What happens if you boil fudge too long? ›

Too cooked

The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).

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Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

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How to know when fudge is done without a thermometer? ›

To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.

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Should you stir fudge while it's cooking? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

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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.

Can you reboil fudge that hasn't set? ›

If it doesn't set, or if it sets very hard, you can add more milk and boil it again. However, even if it doesn't set, it'll usually be a nice frosting-like consistency, so I sometimes just make a cake to put under it.

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Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

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How to make fudge more solid? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Why hasn't my fudge set properly? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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