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.

 

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) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) half-and-half (or milk or cream)
  • 1/2 cup (62g) all-purpose flour

Fudge

  • 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 teaspoon vanilla extract
  • 1/2 cup (90g) mini semi-sweet chocolate chips

Directions:

  1. Line 8x8 square baking pan with aluminum foil or parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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!

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© 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!

 

124 Comments

Comments

  1. Grace on November 6, 2015 at 4:03 pm

    Is this gluten free?

  2. Rebecca on 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. 

  3. Ysa on 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

    • Sally on February 24, 2016 at 8:20 am

      Of course! It’s soooo good alone!

  4. Maya on 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!

  5. Dakota on January 16, 2017 at 2:17 pm

    This was so good. It tasted just like chocolate chip cookie dough. I’ve made easy fudge before but this was the best fudge recipe I’ve tried. Thanks again Sally.

  6. Daniela on March 6, 2017 at 11:30 pm

    Hi Sally! love your site and all your recipies!! i was just wondering if this is safe to eat because of the raw flour?

  7. Taylor on March 12, 2017 at 5:32 am

    Tried this recipe. Didn’t have light brown sugar so used dark brown instead. Still came put wonderfully! My first time making fudge and it tastes just like cookie dough! 🙂

  8. Jenny Wentz on August 4, 2017 at 5:15 am

    I am so glad I found this. It looks so yummy. There was about the same recipe on a pin but the directions were bad. Can’t wait to try it. 

  9. Hannah on August 24, 2017 at 3:31 pm

    Would margarine work? I don’t think I have enough real butter.

  10. CARYN on September 11, 2017 at 4:09 am

    Hi Sally,

    Do you perhaps have a plain, vanilla fudge recipe? or onewith condensed milk?

    Thanks so much!
    Caryn 🙂 – all the way from SA!

    • Sally on September 11, 2017 at 7:46 am

      If you have a copy of Sally’s Candy Addiction, I have a recipe for cranberry pistachio fudge– it’s vanilla and you can leave out the add-ins 🙂

  11. Carianne on October 10, 2017 at 4:32 pm

    Hi Sally!
    I was wondering how much servings does this recipe can make? I would like to cut them big pieces enough for a classroom. Thank you for replying!

    • Sally on October 11, 2017 at 11:20 am

      36 squares 🙂

  12. Peggy on December 3, 2017 at 7:55 pm

    I made your chocolate chip cookie dough fudge and it is wonderful. I was wondering if I could freeze this?

    • Sally on December 4, 2017 at 8:28 am

      Absolutely! For up to a couple months. Thaw overnight in the fridge.

  13. Lisa on December 18, 2017 at 7:33 pm

    I made this fudge today, Sally, and it is AWESOME!! I wasn’t sure if I had the right texture toward the end of adding the confectioner’s sugar, so I decided to go with the same amount you used, but it was too dry for mine. I took a chance and added about 1 T. more half & half and it was perfect at that point, and it set up beautifully. I’m going to be very happy to add squares of this fudge to the cookie tray my hubby will be bringing to his co-workers this week, along with your Sugar Cookie Sparkles and Seriously Soft Molasses Cookies. Thanks so much for the wonderful recipes, and have a happy, blessed and Merry Christmas with your beautiful new little one and your family! 

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