Chocolate Chip Cookie Dough Fudge.

Chocolate Chip Cookie Dough Fudge by sallysbakingaddiction.com

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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Chocolate Chip Cookie Dough Fudge

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

Ingredients:

Cookie Dough

  • 1/3 cup (75g) unsalted butter, soften to room temperature
  • 1/4 cup (50g) sugar
  • 1/4 cup (50g) 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

Fudge

  • 1/3 cup (67g) 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

Directions:

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!

 

   

102 Responses to “Chocolate Chip Cookie Dough Fudge.”

  1. #
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    Jessica@AKitchenAddictionposted June 28, 2012 at 12:40 pm

    These need to make an appearance at my house ASAP!

    Reply

    • Sallyreplied on June 28th, 2012 at 2:50 pm

      yes they do, you would LOVE this fudge!

      Reply

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    Back For Secondsposted June 28, 2012 at 12:44 pm

    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 ;)

    Reply

    • Sallyreplied on June 28th, 2012 at 2:50 pm

      ummm yeah Stephanie, this recipe has your name written all over it! Hope you make it. :)

      Reply

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    Dorothy @ Crazy for Crustposted June 28, 2012 at 12:57 pm

    Oh man. This is SO awesome. Maybe we need to start one of those cookbook themed hops. I love her book SO freakin’ much!

    Reply

    • Sallyreplied on June 28th, 2012 at 2:52 pm

      Dorothy! I love that idea!! I think I might send out an email about it sometime soon. I love Landis’ cookbook!

      Reply

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    Hayley @ The Domestic Rebelposted June 28, 2012 at 1:07 pm

    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

    Reply

    • Sallyreplied on June 28th, 2012 at 2:54 pm

      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.

      Reply

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    Karlyposted June 28, 2012 at 1:10 pm

    Ooh, I’m not sure which sounds better…cookie dough or cake batter fudge. I should totally just make both, right?

    Reply

    • Sallyreplied on June 28th, 2012 at 2:55 pm

      Karly, you gotta make both. I don’t think I could choose between the two – both are my vices!!

      Reply

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    Ashley @ Kitchen Meets Girlposted June 28, 2012 at 1:13 pm

    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!

    Reply

    • Sallyreplied on June 28th, 2012 at 2:56 pm

      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.

      Reply

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    Averie @ Averie Cooksposted June 28, 2012 at 1:13 pm

    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 :)

    Reply

    • Sallyreplied on June 28th, 2012 at 2:58 pm

      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.

      Reply

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    Jocelyn @BruCrew Lifeposted June 28, 2012 at 1:17 pm

    I run for fudge too:-) And I think I am in love with fudge that tastes like raw cookie dough!!!

    Reply

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    Bronya Seifertposted June 28, 2012 at 1:21 pm

    Cake batter fudge…..cookie dough fudge…..why is it the mixes always taste better than the finished, fully baked thing?
    Thanks for sharing! xx

    Reply

    • Sallyreplied on June 28th, 2012 at 2:59 pm

      hahaha Bronya, you are SO right. Why does the batter always taste better than the baked good?!?!

      Reply

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    Moposted June 28, 2012 at 2:10 pm

    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 !

    Reply

    • Sallyreplied on June 28th, 2012 at 3:01 pm

      Mo, you have to try it! you’re missing out!

      Reply

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    Sarah Carlettiposted June 28, 2012 at 2:16 pm

    Thanks for linking up. Great eye candy! *swoon*

    Reply

    • Sallyreplied on June 28th, 2012 at 3:02 pm

      Thanks Sarah, I’m happy to link up on the easeoffreeze! ;)

      Reply

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    Sarah K. @ The Pajama Chefposted June 28, 2012 at 6:20 pm

    i never make fudge except at christmas… now i might have to!

    Reply

    • Sallyreplied on June 29th, 2012 at 5:25 am

      i think cookie dough fudge is an excuse to start making fudge a little earlier this year Sarah :)

      Reply

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    Emiliaposted June 28, 2012 at 6:53 pm

    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

    Reply

    • Sallyreplied on June 29th, 2012 at 5:26 am

      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! :)

      Reply

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    Liz (Little Bitty Bakes)posted June 28, 2012 at 7:47 pm

    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!

    Reply

    • Sallyreplied on June 29th, 2012 at 5:28 am

      Thank you Liz!! Loved your flag cake photos too.. so festive :)

      Reply

  15. #
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    Spencerposted June 28, 2012 at 7:53 pm

    What a fantastic collection of sweet things! I am loving that fudge.

    Reply

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    Laura Dembowskiposted June 28, 2012 at 8:21 pm

    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.

    Reply

    • Sallyreplied on June 29th, 2012 at 5:24 am

      yay! I can’t wait to see your fudge, Laura!

      Reply

      • Laura Dembowskireplied on June 29th, 2012 at 1:30 pm

        Just posted my fudge. Love for you to come take a look and let me know what you think :)

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    Julie @ Table for Twoposted June 28, 2012 at 8:41 pm

    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!!

    Reply

    • Sallyreplied on June 29th, 2012 at 5:29 am

      Landis’ book blows me away!! the photos, writing, colors, recipes… EVERYTHING is genius. You are right, she is SO talented :)

      Reply

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    Ashtonposted June 28, 2012 at 8:50 pm

    Ummmm, yes. I will totally be making these. NOW. Pinning :)

    Reply

    • Sallyreplied on June 29th, 2012 at 5:23 am

      Haha thanks for the pin, Ashton!!

      Reply

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    Ashley @ Wishes and Dishesposted June 29, 2012 at 1:47 am

    I SO need this cookbook! I’m a cookie dough freak!

    Reply

    • Sallyreplied on June 29th, 2012 at 5:22 am

      any cookie dough freak must add it to their cookbook collection… it is FULL of unique and creative recipes :)

      Reply

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    Rachel (teacher-chef)posted June 29, 2012 at 8:26 am

    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

    Reply

    • Sallyreplied on June 29th, 2012 at 11:44 am

      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!

      Reply

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    Heather@French Pressposted July 3, 2012 at 6:56 pm

    I’m not a big fudge lover, but this looks to die for!

    Reply

    • Sallyreplied on July 4th, 2012 at 10:11 am

      I’m not a HUGE fudge lover either, Heather. I think it’s boring! But not this fudge… tastes like straight up cookie dough!!

      Reply

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    Javelin Warriorposted July 6, 2012 at 12:17 am

    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…

    Reply

    • Sallyreplied on July 6th, 2012 at 6:02 am

      Wow! Thank you so much Javelin. I’m glad you are a nw follower! :)

      Reply

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    Donna @ The Slow Roasted Italianposted July 13, 2012 at 11:55 am

    Not sure how I missed this post, but I am glad you linked it. Great recipe!

    Reply

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    Lindsayposted August 6, 2012 at 6:48 pm

    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. ;)

    Reply

    • Sallyreplied on August 6th, 2012 at 9:05 pm

      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. ;)

      Reply

  25. #
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    ALANposted August 12, 2012 at 8:53 pm

    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

    Reply

    • Sallyreplied on August 13th, 2012 at 10:21 am

      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!

      Reply

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    Samanthaposted October 8, 2012 at 5:52 pm

    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!!

    Reply

    • Sallyreplied on October 8th, 2012 at 9:49 pm

      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!

      Reply

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    Gretchenposted October 10, 2012 at 8:06 am

    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!

    Reply

    • Sallyreplied on October 10th, 2012 at 4:57 pm

      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

      Reply

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    Jerriposted March 12, 2013 at 6:54 am

    Wow! This looks great! I love cookie dough. I should definitely check out that cookbook!

    Reply

    • Sallyreplied on March 12th, 2013 at 9:45 am

      Hey Jerri! Yes, you should – that cookbook is incredible! So many ideas.

      Reply

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    Darryl Smithposted March 23, 2013 at 11:56 am

    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.

    Reply

    • Sallyreplied on March 23rd, 2013 at 4:02 pm

      Glad you enjoyed it, Darryl! Thanks for reporting back :)

      Reply

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    Jenniposted April 11, 2013 at 7:38 pm

    you know…. you haven’t created a fudge recipe containing peanut butter yet :O

    Reply

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    easyfoodsmithposted June 7, 2013 at 11:34 am

    After reading your post…i have got to try these. Thanks for sharing.

    Reply

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    Amandaposted August 14, 2013 at 2:33 am

    Hi, I just wanted to make clear, for the choc chip fudge, do you put it in the fridge or the freezer to set? Cannot wait to try it though!!!

    Reply

    • Sallyreplied on August 14th, 2013 at 12:13 pm

      Hi Amanda! Put it in the fridge.

      Reply

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    ML Whiteposted September 1, 2013 at 7:49 pm

    Loved the idea of this recipe. Came across it last night at work and when I got off work this morning I stopped at the grocery store to pick up the ingredients. I am a mother of 5 and we are having guest over for Labor Day. I wanted to make a big batch so I tripled your recipe. (This yielded a LOT of fudge). I made one huge mistake.. the fudge mixture was not as cool as I thought it was, when I added the mini choc chips, so they melted and had big ugly swirls in the fudge. I added a bag of reg sized baking chips to the bottom of the pan before I spread out the fudge mixture… and my husband said I could call it marble fudge. Great idea, his craftiness will save face. – Anyway, I tried a sample before work and they were out of this world. The flavor that it left in my mouth reminded me of a three musketeer. YUM. I will certainly make these again. Thank you for the great recipe. Me gusta mucho!

    Reply

    • Sallyreplied on September 2nd, 2013 at 11:37 am

      Woohoo! So happy you loved this fudge. And yes! It does remind me of 3 musketeers now that you mention it! Such a great treat to make. And I bet your marble fudge looked better than you think! i think marble desserts are gorgeous.

      Reply

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    rebeccaposted September 5, 2013 at 4:19 pm

    what exactly is half-and-half (or milk or cream)? Just im in the UK and not sure, i dont currently have any cream. But i have condensed milk and evaporated which one do you think would work better?

    Reply

    • Sallyreplied on September 5th, 2013 at 8:05 pm

      Hi Rebecca! Half-and-half is a mixture of milk and cream. You will have to use cream instead, but not milk or evaporated milk or sweetened condensed milk. Hope this is helpful.

      Reply

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    Zoeposted September 12, 2013 at 2:51 am

    I’m making regular vanilla fudge and i was wondering what toppings to put on it to make it look really yummy and nice. Also how to cut it, i was thinking about cookie cutters to make little flowers? <3 love your blog

    Reply

    • Sallyreplied on September 12th, 2013 at 8:55 am

      Hi Zoe – I usually just cut fudge into squares. Much easier that way. But, of course, you may use small cookie cutters instead. For additions? Try crushed Oreos, sprinkles, candy bars, chocolate chips, butterscotch chips, white chocolate, marshmallows, nuts, dried cranberries, dried cherries, seeds, etc. Limitless options!

      Reply

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    Emilyposted September 18, 2013 at 7:42 am

    Hey Sally, I made this fudge and after the initial chilling and sampling, it was AWESOME!!! Well I packaged it up to give to coworkers and my kids’ teachers and it got kinda soft and mushy. If we popped it back in the fridge and just kept it there, it was fantastic! Any ideas what I did wrong? I used heavy whipping cream instead of half and half (that’s what I had on hand), could that be the problem? Thanks and by the way, I am ADDICTED to your site and recipes – AMAZING!!!

    Reply

    • Sallyreplied on September 18th, 2013 at 10:26 am

      Hey Emily! This fudge must always be chilled. USing heavy cream is actually wonderful for the fudge’s consistency. But yes, try to keep chilled when you can!

      Reply

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    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

    Reply

    • 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: http://sallysbakingaddiction.com/2012/04/24/3-ingredient-sugar-free-chocolate-bars-vegan/

      Reply

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    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.

    Reply

    • 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.

      Reply

      • 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.

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    Connieposted October 21, 2013 at 9:07 pm

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

    Reply

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

      I’m glad! Thanks Connie.

      Reply

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    Ashleyposted December 3, 2013 at 9:03 am

    will this keep in the freezer?

    Reply

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

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

      Reply

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    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 :)

    Reply

    • 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!

      Reply

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    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?

    Reply

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    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!

    Reply

    • 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!

      Reply

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    Torreposted December 22, 2013 at 2:35 pm

    Amazing, as usual. :D

    Reply

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    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?

    Reply

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    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!!
    Xoxox

    Reply

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

      Refrigerator

      Reply

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    Izzieposted August 17, 2014 at 2:51 pm

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

    Reply

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

      evaporated milk would be just fine

      Reply

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    Izzieposted August 19, 2014 at 4:50 pm

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

    Reply

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    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!:)

    Reply

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

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

      Reply

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    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!!!:)

    Reply

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    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! :)

    Reply

    • 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.

      Reply

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    52
    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.

    Reply

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