Cookie Dough Fudge is an easy, no-bake fudge that tastes like chocolate chip cookie dough and is made with sweetened condensed milk and white chocolate chips. If you prefer just the cookie dough, here is my edible cookie dough recipe.

Stack of Cookie Dough Fudge

If you love cookie dough, you will love this fudge. Plus, it’s so easy to make! Each soft bite is like a sugary, extra sweet bite of edible cookie dough, which works for me! It’s the perfect dessert or anytime snack to satisfy even the sweetest tooth. You can also satisfy your chocolate craving with one little piece.

Adding White Chocolate to Cookie Dough Fudge

Fudge Ingredients

Cookie Dough Mixture: This fudge recipe starts with our edible cookie dough recipe, but without the milk. Sweetened condensed milk is added to make the fudge.

Sweetened Condensed Milk: This is not a traditional fudge recipe, so the sweetened condensed milk is important in this sweet treat. Do not use evaporated milk for this recipe.

Overhead of Cookie Dough Fudge Cut Into Pieces

How to Serve and Store

Chill the fudge in the refrigerator for a couple of hours before cutting and enjoying. Store the fudge in an airtight container at room temperature for 4-5 days, or in the refrigerator for up to a week. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

More Fudge Recipes

Cookie Dough Fudge

Prep Time 15 mins
Chill 2 hrs
Total Time 2 hrs 15 mins
Cookie Dough Fudge is an easy, no-cook fudge that tastes like chocolate chip cookie dough and is made with sweetened condensed milk and white chocolate chips.

Ingredients

  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • cups (187.5 g) all-purpose flour
  • 1 cup (168 g) milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • cups (252 g) white chocolate chips, melted

Instructions

  • If preferred, bake the flour ahead of time. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.
  • In a large bowl, combine brown sugar and butter. Beat with a hand mixer until creamy.
  • Add vanilla and salt. Blend until combined.
  • Add flour and mix until combined.
  • Fold in chocolate chips, reserving some for the topping.
  • Line an 8×8-inch pan with parchment paper. Set aside.
  • In a medium bowl, combine sweetened condensed milk and melted white chocolate.
  • Fold the white chocolate mixture into the cookie dough mixture.
  • Pour into prepared pan and top with reserved chocolate chips.
  • Chill until firm (about 2 hours) before cutting and serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Is there something I could sub for the white chocolate? I don’t like white chocolate but love cookie dough and would love to make this!

    1. Hi, Elizabeth! I work with iambaker and am happy to help with questions. The white chocolate is the binding agent, but I really didn’t get a strong white chocolate flavor in the fudge. It tasted like sugary chocolate chip cookie dough to me, so you might love it as-is. I hope this helps, and have a great day!

  2. I tried this but the white chocolate mixture melted the chocolate chips in my dough after combining because the melted white chocolate was still hot. Might be good to add regular chocolate chips after combining dough and mixture and letting it cool for a few. Otherwise the taste was fine, favoring a chocolate cookie dough.

  3. Thanks a lot for sharing your recipes it’s lovely.you really have a good heart and a good Gods giving talent 🙏❤❤❤

  4. How important is it to “cook” the flour? It just seems recently I’m seeing warnings to not eat raw flour- it used to be a concern over eggs in cookie dough. What’s in the flour that is harmful?

    1. Hi, Jennifer! I work with iambaker and am happy to help with questions. Store the cookie dough fudge in an airtight container at room temperature for 4-5 days, or in the refrigerator for up to a week. Have a great day!

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