Chocolate Chip Cookie Dough Fudge

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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

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) 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


  • 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


  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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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!



  1. 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!

    1. 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

  2. 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.

  3. 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!!!

  4. 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!

    1. 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.

  5. 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?

    1. 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.

  6. 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

    1. 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!

  7. 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!!!

    1. 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!

  8. 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

    1. 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:

  9. 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.

    1. 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.

      1. 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.

  10. 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 🙂

  11. 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!

  12. 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?

  13. Hi sally!!
    Just wondering, by chill do you mean chill in the freezer, fridge or just leave it until it hardens??
    Thanks so much!!

  14. 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!:)

  15. 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!!!:)

  16. 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.

  17. 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.

  18. 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! 

  19. 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!

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