Chocolate Chip Cookie Dough Fudge.

Chocolate Chip Cookie Dough Fudge by

Last month, I made Cake Batter Fudge and everyone who tasted it went nuts.  I obviously went nuts too because it was fudge.  That tasted like straight-up cake batter.

Sweet, silky, NO-BAKE, and overflowing with sprinkles.  It’s like, the best thing ever.

After my cake batter binge, I ordered Lindsay Landis’  newest masterpiece.  The Cookie Dough Lover’s Cookbook.  Was this book made for me?  The cake batter, cookie dough loving fool that I am?  Yes.  Yes, it was.  In fact, Lindsay dedicates it to anyone who’s ever been caught with their finger in the mixing bowl.  I’m def raising my hand here.

Lindsay’s cookbook is FULL of recipes devoted to chocolate chip cookie dough.  But unlike the forbidden batter bowls you are used to, her cookie dough recipes are entirely egg free and safe to eat right out of the bowl!! I can hardly contain myself.

I had NO IDEA fudge was so easy to make.  Has anyone been to a Fudge Kitchen before?  The huge copper kettles, candy thermometers, endless stiring… ummm, no thanks.  That won’t be happening in my tiny kitchen anytime soon.

This fudge comes together so easily, that you will honestly wonder what you did wrong.   The hardest part of making this is waiting for it to set up.

The fudge doesn’t have cookie dough chunks in it.  Rather, the cookie dough is swirled throughout the whole batch..  With each bite, I honestly felt like I was eating a huge spoonful of raw cookie dough.

With how EASY this recipe is, there is no excuse not to make it!  I kept mine in the refrigerator and enjoyed a cold, creamy, and smooth square after my workouts one week. I run for cookie dough.  And margaritas.


Chocolate Chip Cookie Dough Fudge

Print Recipe

Makes 36 squares. Fudge will keep for 1 week stored in the refrigerator.


Cookie Dough

  • 1/3 cup (75g) unsalted butter, soften to room temperature
  • 1/4 cup (50g) sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 Tbsp (30ml) half-and-half (or milk or cream)
  • 1/2 cup (62g) all-purpose flour


  • 1/3 cup (67g) packed light brown sugar
  • 1/3 cup (75g) unsalted butter
  • pinch of salt
  • 1/3 cup (80ml) half-and-half (or milk or cream)
  • 4-5 cups (480-600g) confectioners' sugar
  • 1 tsp vanilla extract
  • 1/2 cup (90g) mini semi-sweet chocolate chips


Line 8x8 square baking pan with aluminom foil or parchment paper. Set aside.

For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer. Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half. Add flour and mix until just combined. Do NOT overmix.

To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners' sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.

Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

ps: here are some more no-bake treats from my kitchen


Skinny Snickerdoodle Cookie Dough Dip


No Bake Golden Oreo Truffles


Chocolate Covered Peanut Butter Pretzel Bites


Loaded Caramel Dipped Pretzel Rods


Cake Batter Rice Krispie Treats


Cake Batter White Chocolate Fudge



See even more no-bake treats!



112 Responses to “Chocolate Chip Cookie Dough Fudge.”

  1. #
    Erinposted October 9, 2013 at 3:49 pm

    Hey Sally! These look delicious and your pictures are beautiful! I noticed that you’ve been using coconut oil in some of your recipes lately, and was wondering if you think substituting coconut oil for the butter would work for this one? I picked some up from the store, but I haven’t tried baking (or no-baking) with it yet. I adore butter… probably a little too much… so any tips on how to cut back on it are very much appreciated. 😉
    Thanks! <3


    • Sallyreplied on October 9th, 2013 at 4:48 pm

      Hey Erin! I know what you mean about wanting to cut back on butter. When you bake often, it’s nice to have alternatives and coconut oil is great, but only sometimes. And unfortunately, you cannot leave out the butter in this fudge recipe. It’s required to have the fudge set up properly. I know there are fudge recipes swirling around the internet that use coconut oil. Maybe you could check those out? I do have a recipe for chocolate bars that use coconut oil if you’d like to check out that recipe:


  2. #
    Jessicaposted October 17, 2013 at 1:35 pm

    I apologize in advance if this question is already answered on here but what type of milk would be acceptable to use for this recipe? I tried using almond milk so that my brother (who has a sensitivity to milk) could eat it and it just would not set properly. It never really got hard like normal fudge and every time I took it out of the freezer for any length of time it turned into a big bowl of cookie dough soup. While it was still good in liquid form, it wasn’t quite what I was going for to serve at a party lol.


    • Sallyreplied on October 17th, 2013 at 4:41 pm

      Hi Jessica! I never make fudge with almond milk. Its chemical properties are much different than dairy milk. I always prefer half-and-half or heavy cream. I should have been more clear saying “cow’s milk” as an option. Anyway, I hope you try it again. For the best results, go with cream or half-and-half. Unfortunately this fudge cannot be made without dairy milk.


      • Jessicareplied on October 18th, 2013 at 11:12 am

        Okay great thanks! I had a feeling that’s what it was…no fudge for my brother then I guess lol. I will have to experiment to come up with a dairy free version of this…a lot of vegan fudge recipes I’ve seen use coconut oil I think.

  3. #
    Connieposted October 21, 2013 at 9:07 pm

    This is fabulous and got the greatest reviews!!!! thank you so much


    • Sallyreplied on October 21st, 2013 at 9:25 pm

      I’m glad! Thanks Connie.


  4. #
    Ashleyposted December 3, 2013 at 9:03 am

    will this keep in the freezer?


    • Sallyreplied on December 3rd, 2013 at 9:44 am

      Yes, for about 1-2 months. Then thaw overnight int he refrigerator.


  5. #
    Wendyposted December 9, 2013 at 1:52 pm

    I just finished making this, I did use evaporated milk in it because I didn’t have any half and half. I also used a candy thermometer to make sure it reached 220 degrees so it would turn out firm. The one big mistake I made was to not let it cool long enough. The chocolate chips melted and it looks like a huge pan of marble cake ha ha It actually set up quite nicely in the pan and was firm to the touch when I covered it with plastic wrap to refrigerate it. Thanks for the new recipe 🙂


    • Sallyreplied on December 9th, 2013 at 2:03 pm

      Well, I’m sure it’s still so good! I bet the marble swirls are pretty. Enjoy, Wendy!


  6. #
    Marimilposted December 13, 2013 at 2:12 am

    what if there is no electric mixer available? would it be okay to use just the whisk?


  7. #
    Ashleyposted December 19, 2013 at 7:51 pm

    I made this fudge for a school project. I decided to make two batches. The first batch I used a little over four cups of powdered sugar and it turned out to taste more like eating powdered sugar than actual cookie dough. The second batch I used only four cups of powdered sugar and a little bit more flour. Though it was harder to stir the cookie dough in, the final result tasted a lot more like cookie dough. So, I would recommend using a little extra flour and only four cups of powdered sugar. Also, a little more chocolate chips were added and tasted great!


    • Sallyreplied on December 20th, 2013 at 9:19 am

      Perfect. So glad you could adjust the recipe to your tastes – Ashley. I appreciate you reporting back!


  8. #
    Torreposted December 22, 2013 at 2:35 pm

    Amazing, as usual. 😀


  9. #
    Janeposted January 16, 2014 at 11:55 am

    I really want to make this tomorrow but with my busy schedule, I’m not sure I’ll have enough time. Can you make the cookie dough the day before and freeze it?


  10. #
    Rebecaposted May 26, 2014 at 3:37 pm

    Hi sally!!
    Just wondering, by chill do you mean chill in the freezer, fridge or just leave it until it hardens??
    Thanks so much!!


    • Sallyreplied on May 26th, 2014 at 6:42 pm



    • Marina Mistyreplied on June 3rd, 2016 at 12:49 pm

      Wow, I had the EXACT same question! So glad I scrolled down!! ^_^


  11. #
    Izzieposted August 17, 2014 at 2:51 pm

    Hi! I was wondering whether I can use evaporated milk for the fudge part? Thanks


    • Sallyreplied on August 17th, 2014 at 5:38 pm

      evaporated milk would be just fine


  12. #
    Izzieposted August 19, 2014 at 4:50 pm

    I made this today and it was amazing! Thank you so much for sharing!


  13. #
    Katyposted October 11, 2014 at 10:55 am

    Dear Sally!!! I LOVE your recipes SO MUCH!!!! You literally teached me how to bake the most delicious things on planet..
    I dream to make this fudge!! Could you tell me please the measurements for this recipe in grams (g)?
    I would really appreciate it!
    Thank you in advance!:)


    • Sallyreplied on October 12th, 2014 at 6:48 pm

      Hi Katy! I just added the gram measurements for you.


  14. #
    Katy Pastaposted October 29, 2014 at 2:40 pm

    Dear Sally!! I’ve just made these and they taste like a DREAM!!! I’m in love with this fudge!! Thank you so much for this recipe!!
    And hello from Russia!!!:)


  15. #
    Gilposted December 1, 2014 at 10:07 am

    I’ve been poking around your blog for a few days now, and salivating all the while. :__; Your recipes are gorgeous and outhwatering, and I can’t wait to try them! I’ve got a question, though. Right now I have a 450g box of powdered sugar. Will that be enough for the fudge? I’m a bit reluctant to buy another box bc my mother wants me to use up all the ingredients in our house before buying more. If not, how can I adapt the recipe? Thank you so very much! Your blog is a treasure! 🙂


    • Sallyreplied on December 1st, 2014 at 4:18 pm

      That *should* be fine, but I do suggest having a little more just in case. I add closer to 600g of powdered sugar because it makes the fudge a little more sturdy and thick.


  16. #
    Sarahposted December 10, 2014 at 2:15 am

    I’ve just made a batch of this fudge and am waiting for it to chill – waiting is definitely the hardest part of this recipe!

    Is there a way to make this recipe with less confectioner’s sugar? I licked the spoon and got a huge sugar hit. It could have something to do with confectioner’s sugar vs icing sugar (Australian equivalent of confectioner’s sugar, as far as I know)? The white and brown sugar wasn’t too sweet, but icing sugar is just so strong, and I used only 4 cups.


  17. #
    samanthaposted December 21, 2014 at 4:40 pm

    Would I be able to substitute the butter for margarine?


  18. #
    Sunshineposted August 24, 2015 at 9:16 pm

    Can you also use a 9×13 pan? Want to make these for a large group!


  19. #
    Jillianposted August 29, 2015 at 4:18 pm

    Hi!  What an indulgent wonderful fudge recipe!  I have to admit I was skeptical that this would truly taste like chocolate chip cookie dough…but boy was I wrong!  My husband and daughter were impressed too!  We are a gluten free family and we also are careful of our dairy consumption.  We tolerate butter but not too many other dairy products.  I wanted to let you know that I successfully made this fudge recipe using sweet brown rice flour in place of all purpose flour and cashew milk in place of the half and half.  Thank you very much for a great recipe that I was able to make safe for our family to enjoy on our vacation! 


  20. #
    Bethposted September 24, 2015 at 8:55 pm

    I made this chocolate chip cookie dough fudge for the first time today. OMG! I’m in love! This stuff is amazing! It is super sweet so I recommend cutting it into small pieces. This recipe is a keeper!


  21. #
    Graceposted November 6, 2015 at 4:03 pm

    Is this gluten free?


  22. #
    Rebeccaposted December 23, 2015 at 1:27 pm

    Hi Sally
    I made this recipe yesterday. It is a bit on the sticky side. I put aluminum foil on the pan before I put the fudge in the pan and it is sticking to the foil. Delicious but any other suggestions for how to put it the pan so it comes out easy. 


  23. #
    Ysaposted February 24, 2016 at 7:44 am

    Hi Sally! I was wondering if its okay if I didn’t make the fudge part… Like just the cookie dough because I’ve been looking for a really good edible cookie dough recipe


    • Sallyreplied on February 24th, 2016 at 8:20 am

      Of course! It’s soooo good alone!


  24. #
    Mayaposted June 29, 2016 at 4:02 pm

    Hi Sally!  I made this yesterday, and it stuck to the pan. Do you know how to make the fudge less sticky? Thanks!


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