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- 1 cup unsalted butter (2 sticks) - 2 cups packed brown sugar - ¾ cup sugar - 1 cup sweetened condensed milk - 2 teaspoons vanilla extract - 3 cups all-purpose flour (heat-treated for safety) - 1 cup mini chocolate chips - 1 cup semisweet chocolate chips (for fudge topping) - 1 tablespoon coconut oil (for fudge topping) Gathering the right ingredients is key to making this fudge a hit. Start with unsalted butter, which gives you control over the salt level. You’ll need brown sugar for that deep caramel flavor and white sugar for sweetness. Sweetened condensed milk brings creaminess that binds the fudge together. Don’t skip the vanilla extract; it adds warmth and depth. The flour must be heat-treated to keep it safe since we don’t bake this dish. Mini chocolate chips give a fun texture, while the semisweet chocolate chips and coconut oil make the fudge topping creamy and smooth. These ingredients blend together to create a rich and sweet treat that will impress everyone. Each bite offers a delightful mix of cookie dough and fudge. Enjoy the process of gathering these ingredients! {{ingredient_image_1}} To start, you need to line an 8x8 inch baking pan. Take a piece of parchment paper and cut it to fit the pan. Place the paper in the pan, leaving some extra on the sides. This extra paper helps you lift the fudge out later. It makes serving much easier and cleaner! First, melt 1 cup of unsalted butter. You can do this in the microwave or on the stove. Make sure it’s fully melted and let it cool a bit before mixing. Then, in a large bowl, add 2 cups of packed brown sugar, ¾ cup of sugar, and 1 cup of sweetened condensed milk to the melted butter. Stir these together until they are smooth and well mixed. Next, stir in 2 teaspoons of vanilla extract for flavor. Now it's time to add the flour! Gradually mix in 3 cups of heat-treated all-purpose flour until a soft dough forms. Don’t overmix, or your dough may become tough. Finally, fold in 1 cup of mini chocolate chips to the dough. Now, let’s make the fudge topping. In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 1 tablespoon of coconut oil. Microwave this mixture in 30-second bursts, stirring after each round, until it’s smooth. Once the fudge is ready, pour it over the cookie dough base. Use a spatula to spread it out evenly. Now, place the pan in the fridge. Let it chill for at least 2-3 hours. This step is key for getting the right texture. When the fudge is firm to the touch, it’s ready to slice and serve! To make the best cookie dough, avoid overmixing. Mix just until the flour is combined. If you mix too much, the dough can become tough. Gentle folding helps keep it soft. Also, ensure even distribution of chocolate chips. This way, every bite is a chocolate-filled delight. Use a spatula to fold the chips in gently. You want them spread throughout, not clumped in one spot. Melting chocolate can be tricky. The best method is to use a microwave. Combine semisweet chocolate chips and coconut oil in a bowl. Microwave in 30-second intervals. Stir between each interval to prevent burning. Stop when the chocolate is smooth and shiny. For enhanced flavor, consider adding a pinch of sea salt or a splash of vanilla. This will elevate the taste and make each bite unforgettable. Pro Tips Use Heat-Treated Flour: Ensure the flour is heat-treated to eliminate any potential bacteria, making your cookie dough safe to eat. Let the Butter Cool: Allow the melted butter to cool slightly before mixing with sugars to prevent the sugars from melting and creating a grainy texture. Chill Thoroughly: Be patient and chill the fudge for the recommended time to achieve the perfect firm texture that holds its shape when cut. Garnish for Presentation: Drizzle extra melted chocolate and sprinkle sea salt on top before serving to enhance the visual appeal and flavor contrast. {{image_2}} You can make your Chocolate Chip Cookie Dough Fudge even more fun with simple tweaks. Try adding nuts for a crunch. Chopped walnuts or pecans work well. You can also swap the chocolate chips. Use dark chocolate, white chocolate, or even caramel bits. Each option adds a unique taste. Flavor extracts can also enhance your fudge. A splash of mint extract adds a cool twist. Almond extract gives a rich, nutty flavor. Just a little goes a long way, so start small. Mix it in before adding the flour to ensure even flavor. If you need gluten-free options, it's easy to adapt this recipe. Replace all-purpose flour with gluten-free flour. Make sure to choose a blend that works well in baking. This way, everyone can enjoy the fudge. For a vegan alternative, swap the butter with coconut oil. Use a plant-based sweetened condensed milk instead. These changes keep the taste rich and creamy. You won't miss the traditional ingredients in this treat. To keep your Chocolate Chip Cookie Dough Fudge fresh, store it in a cool, dry place. If you plan to eat it soon, an airtight container works well. Here are some key tips: - Room Temperature: Keep fudge in an airtight container. It stays fresh for up to a week. - Refrigerator: If you want it to last longer, store it in the fridge. It can last for two weeks. - Avoid Moisture: Keep fudge away from moisture. This helps prevent it from becoming sticky. The best containers for storing fudge are glass or plastic. Choose ones with tight seals. They help keep the air out. You can also use wax paper to wrap individual pieces. This keeps them fresh and easy to grab. Freezing fudge is a great way to make it last longer. Here’s how to do it: 1. Cut into Squares: Slice your fudge into squares before freezing. This makes it easy to grab later. 2. Wrap Each Piece: Wrap each square in plastic wrap. Make sure it is tight. 3. Place in a Container: Put wrapped squares in a freezer-safe container. Label it with the date. When you’re ready to eat your fudge, thaw it properly. Here are two great methods: - In the Fridge: Move the fudge to the fridge. Let it thaw overnight for the best texture. - Room Temperature: If you’re in a hurry, leave it out at room temperature for a couple of hours. Following these steps helps keep your Chocolate Chip Cookie Dough Fudge tasty and fresh! Yes, you can make this fudge without baking. The cookie dough base does not need an oven. You mix the ingredients and chill them in the fridge. This makes the fudge easy and quick to prepare. The fudge can last about 2 to 3 days at room temperature. Keep it in an airtight container to keep it fresh. For longer storage, consider refrigerating it. No, you should not use regular flour. Heat-treated flour is safe to eat raw. It helps prevent any risk of foodborne illness. Always use heat-treated flour for this recipe. If your fudge doesn’t set, try chilling it longer. Place it in the fridge for a few more hours. If it still doesn’t firm up, you might need to reheat the fudge and add more chocolate chips. You can find pre-made fudge at local bakeries or specialty shops. Many online stores also sell this treat. Look for stores that focus on gourmet snacks for the best options. In this blog post, we explored how to make Chocolate Chip Cookie Dough Fudge. We covered ingredients, preparation, and tips for perfect results. From mixing the cookie dough to making the fudge topping, each step is important for great taste. Remember, you can modify recipes for dietary needs or flavors. Enjoy storing and serving your fudge with ease. With this guide, you can create a treat that delights everyone. Try it out and have fun in your kitchen!

Chocolate Chip Cookie Dough Fudge

A delicious combination of cookie dough and fudge, perfect for satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter (2 sticks)
  • 2 cups packed brown sugar
  • 0.75 cup sugar
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (heat-treated for safety)
  • 1 cup mini chocolate chips
  • 1 cup semisweet chocolate chips (for fudge topping)
  • 1 tablespoon coconut oil (for fudge topping)

Instructions
 

  • Prepare Baking Pan: Line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
  • Make the Cookie Dough Base: In a large mixing bowl, melt the butter in the microwave or on the stove until fully melted. Allow to cool slightly.
  • Mix Sugars and Milk: Add the brown sugar, sugar, and sweetened condensed milk to the melted butter, stirring until thoroughly combined.
  • Flavor It Up: Stir in the vanilla extract.
  • Add Flour: Gradually mix in the flour until a soft dough forms. Use a spatula or your hands to ensure it’s well combined but do not overmix.
  • Add Chocolate Chips: Fold in the mini chocolate chips into the cookie dough mixture.
  • Spread in Pan: Transfer the cookie dough mixture to the prepared baking pan and spread it evenly, pressing it down gently with your hands or a spatula.
  • Prepare the Fudge Topping: In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and melted.
  • Pour the Fudge on Top: Pour the melted fudge over the cookie dough base, smoothing it out with a spatula.
  • Chill to Set: Place the pan in the refrigerator for at least 2-3 hours, or until the fudge is firm to the touch.
  • Slice and Serve: Once set, lift the fudge out of the pan using the parchment overhang and cut it into squares for serving.

Notes

Serve the fudge squares on a decorative plate, drizzled with additional melted chocolate for a gourmet touch. Garnish with a sprinkle of sea salt for contrast.
Keyword chocolate, cookie dough, fudge