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Cookie Dough Fudge takes the best part of cookie dough and turns it into a rich, creamy treat without needing any baking. It’s a simple way to enjoy that irresistible raw dough flavor wrapped up in a smooth fudge that melts in your mouth. Perfect when you want a quick dessert that feels indulgent and homemade.
I first made this for a gathering when I was short on time, and it was such a hit that it’s become my go-to for homemade gifts and weekend treats. The way the chocolate chips keep their crunch is something my whole family loves.
Ingredients
- All-purpose flour: microwaving and cooling the flour keeps it safe to eat raw and ensures a smooth texture
- Semi-sweet chocolate chips: frozen before mixing to give a satisfying bite inside the fudge
- Salted sweet cream butter: soft but not melted, for a rich creamy base
- Light brown sugar: adds moisture and a subtle caramel note
- Granulated sugar: balances sweetness and structure
- Milk: brings together dry and wet ingredients for perfect texture
- Vanilla extract: deepens flavor with a sweet aromatic touch
- Salt: enhances and balances the sweetness
- Sweetened condensed milk: makes the fudge creamy and sweet with a silky finish
- White chocolate chips: melted with condensed milk to create a luscious layer
Step-by-Step Instructions
- Prepare the Pan:
- Line an 8 by 8 inch baking dish with parchment paper and lightly spray with nonstick spray. This helps the fudge release easily once set.
- Toast and Cool the Flour:
- Place the all-purpose flour in a small heatproof bowl and microwave for 1 minute to kill any bacteria. Let it cool completely, then sift to remove clumps for the smoothest dough.
- Freeze Chocolate Chips:
- Put 1 cup of semi-sweet chocolate chips in a Ziploc bag and freeze while you prepare the rest of the recipe. This keeps them firm for texture.
- Cream the Base:
- In a medium bowl use a handheld mixer to cream the softened butter with granulated sugar, brown sugar, milk, vanilla, and salt for about 1 and one-half to 2 minutes until light and fluffy.
- Incorporate the Flour:
- Lower the mixer speed and add the cooled, sifted flour. Mix just until everything comes together to avoid overworking the dough.
- Melt the White Chocolate:
- In a microwave-safe bowl, heat the white chocolate chips with the sweetened condensed milk in 30 second bursts. Stir well between each burst until the mixture is melted and perfectly smooth.
- Add the Frozen Chips:
- Take the frozen chocolate chips out of the freezer and use a wooden spoon to fold them into the creamed butter and flour mixture. This keeps their texture intact and adds bursts of chocolate.
- Combine With White Chocolate Mixture:
- Pour the melted white chocolate and condensed milk into the dough mixture. Stir gently until all ingredients are thoroughly combined and uniform in texture.
- Transfer to Pan:
- Spoon the fudge mixture into your prepared dish and smooth the top evenly.
- Top With Chocolate Chips:
- Sprinkle the remaining chocolate chips evenly across the top of your fudge. Press them lightly to embed just a little.
- Chill Until Set:
- Cover the fudge tightly and refrigerate for at least 2 hours or up to overnight to firm up nicely.
- Slice and Serve:
- Remove the fudge from the fridge and lift it out using the parchment paper. Cut it into 25 squares for perfect portioning.
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My favorite part is biting into a piece and hitting those little bursts of cold chocolate chips. It reminds me of sneaking spoonfuls of cookie dough as a kid, with a grown-up twist. This fudge has brought smiles to every family get-together we serve it at, instantly becoming the highlight of the dessert table.
Storage Tips
Keep the fudge in an airtight container in the fridge for up to one week. Let it sit at room temperature for a few minutes before serving to soften slightly. It also freezes beautifully for up to three months. Wrap the pieces individually in wax paper and store them in a freezer-safe container. Thaw overnight in the fridge before enjoying.
Ingredient Substitutions
Butter can be swapped for a dairy-free margarine for a vegan-friendly version but expect a slight texture change. You can use dark chocolate chips instead of semi-sweet for a more intense flavor. If you don’t have sweetened condensed milk on hand you can make a quick homemade version by simmering milk and sugar until thickened but this is more time consuming. Almond or oat milk works well instead of regular milk for a subtle nutty note.
Serving Suggestions
This fudge pairs beautifully with a strong cup of coffee or a cold glass of milk. It’s also fantastic crumbled over vanilla ice cream for an easy sundae upgrade. You can dress up a platter by adding fresh berries or a sprinkle of flaky sea salt on top just before serving.
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Frequently Asked Questions
- → Why is the flour microwaved before use?
Microwaving the flour helps eliminate any bacteria for safe consumption and lightly toasts its flavor to mimic the traditional raw dough aroma.
- → How does freezing the semi-sweet chocolate chips affect the fudge?
Freezing the chocolate chips before folding them in keeps them firm, preventing them from melting completely and providing pleasant texture bites throughout the fudge.
- → What role does sweetened condensed milk play in this dessert?
The condensed milk blends with white chocolate to create a rich, creamy base that binds the fudge together and adds smooth sweetness.
- → Can this dessert be stored without refrigeration?
Refrigeration is essential to maintain its firm, fudge-like texture and prevent spoilage due to the dairy ingredients.
- → Is it necessary to use both brown and granulated sugar?
Using both provides depth of flavor and balances moisture, contributing to a tender yet structured dough consistency.
- → What size should the pieces be cut into?
Cut into approximately 25 squares, around 2 inches each, for easy serving and balanced portions.