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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.
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Makes 36 squares. Fudge will keep for 1 week stored in the refrigerator.
Ingredients
- 1/3 cup unsalted butter, soften to room temperature
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 Tbsp half-and-half (or milk or cream)
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup unsalted butter
- pinch of salt
- 1/3 cup half-and-half (or milk or cream)
- 4-5 cups confectioners' sugar
- 1 tsp vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- 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!
Notes
© 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
Chocolate Covered Peanut Butter Pretzel Bites
Loaded Caramel Dipped Pretzel Rods
Cake Batter Rice Krispie Treats
Cake Batter White Chocolate Fudge
{ 70 comments… read them below or add one }
These need to make an appearance at my house ASAP!
Jessica@AKitchenAddiction recently posted..Peanut Butter Frosted Chocolate Chip Banana Cake
yes they do, you would LOVE this fudge!
Hmmm fudge that tastes like cookie dough? Let me think about that…YES! Looks so good I can taste it! Can’t wait to dive into a pan myself
Back For Seconds recently posted..Fluffernutter Blondies
ummm yeah Stephanie, this recipe has your name written all over it! Hope you make it.
Oh man. This is SO awesome. Maybe we need to start one of those cookbook themed hops. I love her book SO freakin’ much!
Dorothy @ Crazy for Crust recently posted..Patriotic Nutella Cookie Dough Dipped Pretzels
Dorothy! I love that idea!! I think I might send out an email about it sometime soon. I love Landis’ cookbook!
Um, I seriously love you. No, REALLY. This is insanity on a bright orange cake-stand (!!), Sally! I love it! I have always dreamed of cookie dough fudge but never got around to making it. And then you come along and whip up some beautiful, gorgeous fudge and I’m like, drooling over here, way across the country, and NEED this fudge like I’ve never needed cookie dough fudge before. OMG.
And also, thank you so much for the super sweet shout-out! <3
Hayley @ The Domestic Rebel recently posted..Olympic Torch Snack Mix
Ahh so glad you noticed the cake stand Hayley! It was a bday present from my best friend. You, of all peeps, has got to make this fudge Hayley! You would die over it. It seriously tastes like straight up cookie dough.
Ooh, I’m not sure which sounds better…cookie dough or cake batter fudge. I should totally just make both, right?
Karly, you gotta make both. I don’t think I could choose between the two – both are my vices!!
I am so totally in love with that book! This fudge looks aMAzing. There is no such thing as too sweet of a dessert for me!
I need to make this, stat!
Ashley @ Kitchen Meets Girl recently posted..All-American Barbeque Chicken
Ashley, I love her cookbook too!! You have to try this fudge for your next recipe from it… it’s too good to be true.
gorgeous fudge & glad you’re putting Lindsay’s book to use! Great pics on a hard to photograph item. I made white fudge over the holidays (two kinds – relinking in tomorrow’s post ironically) but it can be hard to shoot because it’s so white and shiny and flat. All the fun stuff
Averie @ Averie Cooks recently posted..Thursday Things
the fudge was def hard to shoot… not much going on and kind of dull. I worked with what I had though! Thanks Averie. I love your pretzel white chocolate fudge from back then by the way! Gotta try that next.
I run for fudge too:-) And I think I am in love with fudge that tastes like raw cookie dough!!!
Jocelyn @BruCrew Life recently posted..Banana Reeses Cookies
Cake batter fudge…..cookie dough fudge…..why is it the mixes always taste better than the finished, fully baked thing?
Thanks for sharing! xx
Bronya Seifert recently posted..The Cake Walk – Isle of Wight Part 4
hahaha Bronya, you are SO right. Why does the batter always taste better than the baked good?!?!
fudge and cookie dough are not really (delicious) things we are familiar with here in Europe but this looks like something i ‘ll adore, need to try !
Mo recently posted..chocolate topped cereals marshmallows treats!
Mo, you have to try it! you’re missing out!
Thanks for linking up. Great eye candy! *swoon*
Sarah Carletti recently posted..Thursday Food Fest June 28
Thanks Sarah, I’m happy to link up on the easeoffreeze!
i never make fudge except at christmas… now i might have to!
Sarah K. @ The Pajama Chef recently posted..BBQ Ranch Pasta Salad
i think cookie dough fudge is an excuse to start making fudge a little earlier this year Sarah
I just found your blog and, I must say, your photos are gorgeous. Who knew chocolate chip cookie dough fudge could be so attractive! As if I needed another reason to make it
Looks spendid
Emilia recently posted..Expat Ideas: Paris I Love you but you’re Bringing me Down by Rosencrans Baldwin
Emilia, thank you SO very much! It is always very nice to have my photography complimented because I oftentimes worry that it isn’t good enough! Thank you SO much!
You could’ve just written “chocolate chip cookie dough fudge.” and posted the pictures and called it a day, the photos are amazing! It’s hot tonight and I would love to snack on a few cold bites of this fudge. Yum!
Liz (Little Bitty Bakes) recently posted..CHOrific Flag Cake
Thank you Liz!! Loved your flag cake photos too.. so festive
What a fantastic collection of sweet things! I am loving that fudge.
Spencer recently posted..Twizzlers Strawberry
I have made fudge a few times lately and it is my new favorite thing. Adding cookie dough sounds so good! I have a fudge recipe I’ll be sharing on my blog soon.
Laura Dembowski recently posted..The Continuation of My Adventure in Writing
yay! I can’t wait to see your fudge, Laura!
Just posted my fudge. Love for you to come take a look and let me know what you think
Laura Dembowski recently posted..Microwave Biscoff Fudge
you’re so right — there is NO excuse for me to not make this and there is no excuse for me to NOT eat this entire pan because I love that it’s EGGLESS! hahaha I’m going to gain so much weight
I LOVE lindsay’s book! she’s so super talented!!
Julie @ Table for Two recently posted..Table for Two, LLC
Landis’ book blows me away!! the photos, writing, colors, recipes… EVERYTHING is genius. You are right, she is SO talented
Ummmm, yes. I will totally be making these. NOW. Pinning
Ashton recently posted..Sweet Treats Thursday & Swanky Stuff Link Party {Sponsored by Baldosa Dolls}
Haha thanks for the pin, Ashton!!
I SO need this cookbook! I’m a cookie dough freak!
Ashley @ Wishes and Dishes recently posted..Caprese Burgers & Balsamic Glaze on English Muffins
any cookie dough freak must add it to their cookbook collection… it is FULL of unique and creative recipes
I hate running & have yet to find a workout that I really enjoy doing… why must everything you post look better than what you made before!?!
Keep up the good work, love what you do
Rachel (teacher-chef) recently posted..[Crock Pot] Mexican Stuffed Peppers
Thanks Rachel! Even though I love it, at times I get bored with running, so I switch up my workouts often. Listen to some good tunes and running won’t be so bad. It’s the first 10 minutes that are the worst, I promise!
I’m not a big fudge lover, but this looks to die for!
Heather@French Press recently posted..Brownie Shake
I’m not a HUGE fudge lover either, Heather. I think it’s boring! But not this fudge… tastes like straight up cookie dough!!
On Fridays, I share my favorite food finds in a series called Food Fetish Friday. This fudge was recommended to me by Daniel from Boy and the Rabbit blog – and I’m so glad he pointed me in your direction. I’m featuring this post as part of today’s roundup (with a link-back and attribution) and I hope you have no objections. It’s a pleasure to be following along with your creations…
Javelin Warrior recently posted..Food Fetish Friday 7/6/2012
Wow! Thank you so much Javelin. I’m glad you are a nw follower!
Not sure how I missed this post, but I am glad you linked it. Great recipe!
Donna @ The Slow Roasted Italian recently posted..Green Tickles: Kiwi Pineapple Popsicles
This is SPOT ON. And now you have me craving it. You would think that 8 test batches and I’d never want to touch the stuff again. Wrong.
Thanks for the mention and so glad you’re enjoying the book.
Lindsay recently posted..Watermelon Blueberry Salsa
Lindsay! I can tell ya one thing… reading this comment MADE MY DAY. So glad you stumbled on my blog post. This fudge rocks. Your entire cookbook has me never wanting to leave the kitchen.
Ok I want to make the cookie dough fudge but one question… Why use half and half? is condense milk ok or Half and Half better?
I am probably the only guy posting on here but I love making fudge but am also new at it too. I have used sweeten condense milk and evaporated milk in two different recipes.
By the way your pics are wonderful of your fudge thought they where done professionally
thanks
alan
Hey Alan – I would stick to the half and half. Condensed milk is much, much thicker than half and half and contains sugar. It would make the fudge overly sweet and it would not set up properly. Sweetened condensed milk and evaporated milk are used in most fudge recipes, but half and half was the winner in this particular one. Thank you for the compliment on my pictures!
I just made them,and they are setting hopefully they will set fine!
However,I did them in the microwave kinda like you did on the cake batter ones. Because I don’t have any pans at the moment. I also put the powdered sugar in before I warmed up the batter. Since I only put 4 cups in before I added another after. Hopefully it still sets great! Either way it’s yum I had to try it!!
Let me know how it turns out, Samantha! It’s a bit different han my cake batter fudge because there are no preservatives – so let meeknow how it turns out!
Sally, hi! Its Gretchen…I once danced with Sarah back in Ambler, PA days
Anyway, she once posted a link on FB for your blog and I’m so glad she did. Your recipes, pics, enthusiasm and creative writing are all very entertaining and delicious! So thanks! I live in Israel now and they somehow don’t have cookie dough ice cream here so after sharing a few bites of the fudge with our friends…i cut some up and swirled it into our ice cream…not bad! Keep up the great blogging and baking…all the best!
Hi Gretchen!!! So nice to hear from you! I’m glad you visited my site.. Sare likes to promote it on her fb hehe!! Your comments means the world to me.. I try to be creative in my writing, recipes, and photos! I’m so glad you made this fudge and EVEN BETTER that you swirled it into ice cream!! holy smokes. that sounds incredible Gretchen!! I hope you’ve been doing well and wow… Israel… so cool! take care! xoxo
Can I use splenda and non-fat milk in this recipe?
Hi Alissa, unfortunately, you must use regular sugar in this recipe due to it’s stablizing properties. Using Splenda Granular in cookies and brownies where the item is baked is a different story because the granular is made to act like regular sugar in baked recipe. This no bake fudge, however, is quite particular and must set up with regular sugar. you may use non-fat milk, but the fudge may not come out as solid and be much softer.
Hello Sally,
I was wondering if you had a cookbook out yet? I would love to purchase one if you do.. Thanks -Angie
Hi Angie! At this time, I do not have a cookbook out. Hopefully in the next few years.
Thank you for the encouragement though. It means A LOT!
Hi, Sally! Your recipes are awesome. I’m intrigued by the cookie dough fudge but even that is too much “cooking” for me. LOL. What do you think about using the fudge base from your peppermint chocolate fudge and swirling in the cookie dough? Have no idea if that would work… Thanks for the recipes!
Hi Susan! Thanks so much. I am going to assume that would work. Since I have never tried it myself, I cannot make promises but I cannot see why it would not come out properly. Let me know how it turns out Susan!
Can this stay out of the frig? Like, would it melt if I were to ship it?
It must be refrigerated unfortunately Melissa! I do not suggest shipping it.
Hate to say this, if ALTON BROWN stores his microwave fudge at room temp, in an air tight container (keeping good for a week), yours will, too. You clearly hasn’t tested to see if it stays good or not, or just don’t know how to store it.
Great! Store how you’d like. I don’t like my fudge very soft and falling apart, so I store it in the refrigerator.
Wow! This looks great! I love cookie dough. I should definitely check out that cookbook!
Hey Jerri! Yes, you should – that cookbook is incredible! So many ideas.
great recipe! awesome n simple! but i’s hard to find half-and-half in my country. can i just use milk instead? just milk, no whipped cream or else? because it’s hard to find whipped cream too here.
Unfortunately, you need some sort of cream for this fudge – I fear it will not set up properly with anything less thick.
These were lethal! Oh but in such a good way. They only issue I had was my bits melted a tad when added but I think the humidity here in florida made them a bit soft before mixing in. Next time I would keep them cool before adding. It did add a slight marble effect though that looked nice. Once again, thanks for the awesome recipe.
Glad you enjoyed it, Darryl! Thanks for reporting back
you know…. you haven’t created a fudge recipe containing peanut butter yet :O
thanks for keeping track! Two recipes I have are in the PB fudge realm:
http://sallysbakingaddiction.com/2012/11/27/cookies-n-cream-peanut-butter-bark-2/
http://sallysbakingaddiction.com/2012/10/17/reeses-peanut-butter-white-chocolate-bark/
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