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

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: 36 squares
  • Category: Candy
  • Method: Baking
  • Cuisine: American

Description

Chocolate chip cookie dough fudge is super simple to make– you’ll love the swirls of cookie dough throughout!


Ingredients

Cookie Dough

  • 1/3 cup (75g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) half-and-half (or milk or cream)
  • 1/2 cup (62g) all-purpose flour (spoon & leveled)

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)
  • 45 cups (480-600g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (90g) mini semi-sweet chocolate chips

Instructions

  1. Line 8×8 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!

Notes

  1. Make Ahead Instructions: Fudge will keep for 1 week stored in the refrigerator.

Keywords: cookie dough fudge

122 Comments

  1. 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! 🙂

  2. 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. 

  3. Hi Sally,

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

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

  4. 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!

  5. 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! 

  6. Just wondering why you do not respond to the people asking about any tricks to stop the fudge sticking to the aluminum foil? May pin recipe if and when you respond to my comment/question.

  7. This looks so yummy. I was wondering if you could turn this into a chocolate chip cookies dough bar by making a cookie base (how would I make that?) and then layering on the fudge and topping with a chocolate ganache. Would that work? Thanks for the help!!!

    1. Oh goodness yes!! I would start with the recipe for my chocolate chip cookie bars: https://sallysbakingaddiction.com/soft-chewy-chocolate-chip-cookie-bars/. Try using either a larger pan or halving the recipe if you don’t want the bars so thick and reducing the bake time. Let me know how they turn out!

  8. Hi Sally, seems I looked all over the internet to find a recipe also using metric values. It is delicious But somehow my fudge would not harden at all. After two nights in the fridge it was still more like a soft Play Dough… would adding more powdered sugar help or even adding more flour to the cookie dough? Thanks in advance and merry christmas!

  9. “This actually tastes like legit cookie dough” according to my 10 and 12 year olds. I was able to whip up a batch and tuck it in my son’s car as he left after Christmas to go back to college. I got a text from him when he unpacked saying he felt like he was back in mom’s kitchen sneaking cookie dough out of the bowl. Except without the fear of getting chaed out of the kitchen by mom wielding a spoon, lol. Thanks for another great recipe.

  10. Hi Sally,

    Your receipes are fantastic and I love your Instagram, especially because you regularly post new photos/receipes. Nigella used to be my go to however she’s now got competition!

    My question is in regards to the fudge part, I noticed the taste and texture similar to that of sweetened condensed milk – do you ever use that as the main base for fudge? I’ve seen a few receipes for fudge using this instead so I’m curious which is better.

    1. Hi Liv, thank you so much! There are so many ways to make fudge. I even have a candy cookbook with a full chapter on fudge, both traditional recipes using a candy thermometer and shortcut recipes. I make fudge with sweetened condensed milk often (like my gingerbread fudge). This recipe is a little different, but still sets up great!

  11. WOW! I made this last night and just tasted it this morning! It’s the best thing EVER! This taste just like chocolate chip cookie dough! Thanks for another amazing recipe!

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