This No-Bake Cookie Dough Fudge recipe takes just minutes to make and always a favorite for the Holidays. All the flavors of chocolate chip cookie dough made into an easy fudge recipe.
Chocolate Chip Cookie Dough Fudge
Fudge is one of those desserts that everyone loves, but most people rarely make it at home. The price of fudge is astronomical and honestly, there is no need to pay such a crazy amount. It is so easy to make fudge at home and with this recipe for Chocolate Chip Fudge, you will want it so often, you will become a fudge making pro.
If you love cookie dough, you’ll also want to try our Edible Eggless Cookie Dough, Chocolate Cookie Dough Truffles, No-Bake Cookie Dough Cheesecake, Chocolate Chip Cookie Dough Dip and Cookie Dough Hearts.
Ingredients You’ll Need:
- Butter – softened.
- Sugar – we prefer to use granulate sugar, but brown sugar can also be used.
- Vanilla – pure vanilla extract is best.
- Flour – you will preheat this in the microwave to prevent eating “raw” flour.
- Salt – just a pinch.
- Mini Chocolate Chips – we prefer semi-sweet chocolate chips.
- Sweetened Condensed Milk – this adds a sweet creamy texture to the fudge.
- White Chocolate Chips – this is melted and added in the fudge.
How To Make Cookie Dough Fudge
- Prepare a 9-inch square inch pan.
- Beat together the butter, sugar, and vanilla until smooth.
- Preheat the flour in the microwave (directions in recipe box below). Add the flour and salt to the butter mixture and mix until smooth. Fold in the chocolate chips.
- Melt the white chocolate in a microwave safe bowl. Add the melted white chocolate to the batter and mix until completely combined. Add the sweetened condensed milk and stir until smooth.
- Pour the batter into the prepared pan and press it evenly. Refrigerate the fudge for at least 2 hours until the fudge is firm and set. Cut into squares and serve cold or bring to room temperature.
Is “No-Bake” Cookie Dough Fudge Safe to Eat
Because this fudge recipe does not have eggs, it is completely safe to eat. The fudge is cookie dough flavor with all of the flavors coming together plus chocolate chips. Since this is a no bake recipe, you will want to heat the all-purpose flour in the microwave (directions in recipe box below).
How To Store Cookie Dough Fudge
When it comes to storing fudge, it is very important to keep the fudge in an airtight container or freezer bag. This prevents the fudge from getting dried out and going bad faster. The fudge can be stored in the refrigerator or stored in the freezer to make it last up to 3 months. I like to cut the fudge before freezing it so that I can take a few pieces out at a time. This way we have cookie dough fudge on hand whenever the craving hits.
More Fudge Recipes
- Rocky Road Fudge
- Candied Pecan Fudge
- Tiger Butter Fudge
- White Chocolate Cranberry Fudge
- Lemon Fudge
- Best Peanut Butter Fudge
Cookie Dough Fudge
Ingredients
- 1 stick butter softened
- 3/4 cup sugar
- 1 teaspoon Vanilla
- 1 cup flour
- 1/4 teaspoon salt
- 1 1/2 cups mini chocolate chips
- 14 ounces Eagle-brand Sweetened Condensed milk
- 1 1/2 cups White Chocolate melted
Instructions
- Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.
- In the mixing bowl of a stand mixer, mix the butter, sugar, and vanilla until smooth.
- Place the flour in a microwave safe bowl, and microwave the flour until it's hot, about 1 1/2 minutes. Add the flour and salt to the mixing bowl and mix until smooth.
- Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted. Stir chocolate chips into mixing bowl.
- Mix in the Eagle-brand milk to the melted white chocolate, and stir until smooth.
- Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
- Pour Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.
- Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
- Cut fudge into 1 to 2 inch squares, and place on a plate or platter to serve. Enjoy.
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