Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge by sallysbakingaddiction.com

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 raising my hand here!

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!

This cookie dough fudge is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
Print
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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) heat-treated 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.
  2. Heat Treated Flour: See note/instructions above recipe or purchase it online.

Keywords: cookie dough fudge

23 Comments

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

  2. 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!!!:)

  3. 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! 🙂

    1. 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.

  4. 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! 

  5. 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!

  6. 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. 

  7. 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

    1. Of course! It’s soooo good alone!

  8. 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.

  9. 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! 🙂

  10. Hi Sally,

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

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

    1. 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. 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!

    1. 36 squares 🙂

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

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

  13. 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! 

  14. “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.

  15. 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!

  16. What about eating raw flour in cookie portion??!

    1. I recommend heat treating your flour if you don’t want to consume raw flour. In my recipe for Molten Cookie Dough Cupcakes there is a section at the bottom called “How to Heat Treat Flour.

      1. Thank you! I decided to heat the cookie dough portion of the recipe, then mix it with the fudge. Hope that’s sufficient, because we cannot stop eating this delicious fudge! Great recipe, thx so much.

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