Cookie Dough Fudge Recipe

Introduction

Cookie Dough Fudge is a delightful treat that combines rich, creamy fudge with the fun of edible cookie dough bites. This no-bake dessert is perfect for satisfying sweet cravings and impressing guests with minimal effort.

Ingredients

• 3 cups granulated sugar
• 1 cup unsalted butter
• 2/3 cup evaporated milk
• 1 (7 oz) jar marshmallow fluff
• 2 cups semi-sweet chocolate chips
• 1 tsp vanilla extract
• 6 Tablespoons butter (softened)
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions

1. Step 1: Make the cookie dough by creaming together 6 tablespoons of softened butter, 1/3 cup granulated sugar, and 1/3 cup brown sugar until smooth. Add 2 tablespoons of milk and 1/2 teaspoon vanilla extract, and mix well.
2. Step 2: Stir in 1 cup all-purpose flour and 1/2 teaspoon salt until fully combined, then fold in 1/2 cup mini chocolate chips. Roll the mixture into tiny balls, place them on a baking sheet, and freeze while you prepare the fudge.
3. Step 3: Line a 13×9 inch baking pan with parchment paper or grease it well. Set aside.
4. Step 4: In a large saucepan, combine 3 cups granulated sugar, 1 cup unsalted butter, and 2/3 cup evaporated milk. Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil.
5. Step 5: Boil for about 3 minutes or until the temperature reaches 234ºF. To test without a thermometer, drop a small amount into cold water and see if it forms a soft ball that holds its shape.
6. Step 6: Remove from heat and immediately add 2 cups semi-sweet chocolate chips and 1 jar (7 oz) marshmallow fluff. Stir until completely combined, then add 1 teaspoon vanilla extract.
7. Step 7: Gently fold in the frozen cookie dough balls.
8. Step 8: Spread the fudge mixture evenly into the prepared pan. Allow it to cool and set completely before slicing into squares.

Tips & Variations

• For a peanut butter twist, add 1/2 cup peanut butter to the fudge mixture when adding marshmallow fluff and chocolate chips.
• Use chocolate chunks or white chocolate chips instead of semi-sweet chocolate for a different flavor profile.
• Make sure to freeze the cookie dough balls well; this prevents them from melting when added to the warm fudge.
• Use parchment paper to easily lift out the fudge for clean slicing and serving.

Storage

Store the fudge in an airtight container at room temperature for up to one week. For longer storage, keep it refrigerated for up to two weeks or freeze for up to three months. Let refrigerated or frozen fudge come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cookie dough safe to eat raw?

Yes, this cookie dough is made without eggs and uses heat-treated flour, making it safe to eat raw. Freezing the balls also helps keep them fresh and safe for consumption.

Can I use regular milk instead of evaporated milk?

Evaporated milk is recommended for its concentrated creaminess and consistency, which affects the fudge texture. Using regular milk may result in a softer fudge and could change the cooking time.

Cookie Dough Fudge Recipe

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★★★★★

4.6 from 127 reviews

• Author: Thomas
• Total Time: 40 minutes
• Yield: 36 squares 1x

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Description

Delight in this luscious Cookie Dough Fudge, combining creamy, rich chocolate fudge with bites of sweet, buttery cookie dough. Perfect as a decadent treat for parties or an indulgent snack, this recipe layers classic cookie dough balls into smooth fudge for a unique texture and flavor experience.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 6 Tablespoons butter (softened)
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 Tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips

Fudge

• 3 cups granulated sugar
• 1 cup unsalted butter
• 2/3 cup evaporated milk
• 1 (7 oz) jar marshmallow fluff
• 2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract

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Instructions

1. Make Cookie Dough: Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the milk and vanilla extract, mixing thoroughly to combine all ingredients.
2. Combine Dry Ingredients: Mix the all-purpose flour and salt into the wet mixture until everything is well incorporated. Gently fold in the mini chocolate chips.
3. Form Dough Balls: Roll the cookie dough into tiny bite-sized balls, then place them on a baking sheet and freeze until firm.
4. Prepare Fudge Pan: Line a 13×9 inch baking pan with parchment paper or grease it well to prevent sticking. Set aside.
5. Cook Fudge Mixture: In a large saucepan, combine granulated sugar, butter, and evaporated milk. Heat over medium heat, stirring constantly, until the mixture reaches a rolling boil.
6. Boil to Soft Ball Stage: Continue boiling for about 3 minutes until the mixture reaches 234º F (soft ball stage). Alternatively, test by dropping a small amount into cold water and checking if it forms a soft ball that holds its shape.
7. Mix in Chocolate & Marshmallow: Remove the saucepan from heat. Stir in the semi-sweet chocolate chips and marshmallow fluff until fully melted and well combined. Add vanilla extract and mix to incorporate.
8. Incorporate Cookie Dough: Quickly but gently fold the frozen cookie dough balls into the fudge mixture, ensuring even distribution without melting the dough too much.
9. Set the Fudge: Pour and spread the fudge mixture evenly into the prepared pan. Allow it to cool completely and set before slicing into squares and serving.

Notes

• Ensure the cookie dough balls are small and well frozen before adding to fudge to prevent melting and preserve texture.
• The flour in the cookie dough is uncooked, so be sure to use heat-treated or edible flour to ensure safety, or substitute with oat flour if preferred.
• Use a candy thermometer for precise temperature measurement to achieve perfect fudge consistency.
• Store fudge in an airtight container at room temperature for up to a week or refrigerate for longer freshness.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: cookie dough fudge, fudge recipe, homemade fudge, chocolate fudge, dessert bars, no bake fudge