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!



108 Responses to “Chocolate Chip Cookie Dough Fudge.”

  1. #
    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


  2. #
    Izzieposted August 19, 2014 at 4:50 pm

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


  3. #
    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.


  4. #
    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!!!:)


  5. #
    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.


  6. #
    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.


  7. #
    samanthaposted December 21, 2014 at 4:40 pm

    Would I be able to substitute the butter for margarine?


  8. #
    Sunshineposted August 24, 2015 at 9:16 pm

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


  9. #
    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! 


  10. #
    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!


  11. #
    Graceposted November 6, 2015 at 4:03 pm

    Is this gluten free?


  12. #
    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. 


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