Cookie Dough Fudge

filed under: Candy · Dessert · Food + Drink on January 22, 2021

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. If you prefer just the cookie dough, here is my edible cookie dough recipe.

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.

Stack of Cookie Dough Fudge

Cookie Dough Fudge Ingredients

Cookie Dough Mixture: The cookie dough 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.

Adding White Chocolate to Cookie Dough Fudge

How to Make Cookie Dough Fudge

Don’t worry…you don’t need a candy thermometer or even a stovetop for this cookie dough fudge recipe. This is one of the easiest fudge recipes you will find. There is no cooking involved (unless you count melting the white chocolate chips in the microwave).

To make this fudge, first, make the cookie dough mixture. To make the cookie dough, cream together the brown sugar and the butter. A hand mixer works just fine for this. Add in the vanilla and salt, mixing until all the ingredients are combined. Finally, mix in the flour and fold in the chocolate chips. The mixture may seem dry, but you will be adding the condensed milk when you make the fudge.

When ready, combine the sweetened condensed milk and melted white chocolate chips in a bowl. (To melt the white chocolate chips, heat them in a microwave-safe bowl in 20-second increments, stirring after each 20-second interval, until melted and creamy.) Fold this white chocolate mixture into the cookie dough mixture.

Pour the fudge into a parchment-lined 8×8-inch baking dish. (You could use a larger pan, but the fudge will not be as thick.) Add a few more chocolate chips on top if you have some remaining. Chill the fudge in the refrigerator for a couple of hours before cutting and enjoying.

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. 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!

Overhead of Cookie Dough Fudge Cut Into Pieces

Looking for More Fudge Recipes?

Strawberry Shortcake Fudge

Chocolate Peanut Butter Fudge

Mint Chocolate Oreo Fudge

Original Fantasy Fudge

Maple Walnut Fudge

Snickerdoodle Fudge

Butter Pecan Fudge

Salted Caramel Fudge

Cookie Dough Fudge
Prep Time
15 mins
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.

Course: Dessert, Snack
Cuisine: American
Keyword: Cookie Dough Fudge
Servings: 25
Calories: 214 kcal
Author: Amanda
  • 1 cup (200g) brown sugar, packed
  • ½ cup (1 stick or 113g) butter, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • cups (187.5g) all-purpose flour
  • 1 cup (168g) milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • cups white chocolate chips, melted
  1. 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.
  2. In a large bowl, combine brown sugar and butter. Beat with a hand mixer until creamy.
  3. Add vanilla and salt. Blend until combined.
  4. Add flour and mix until combined.
  5. Fold in chocolate chips, reserving some for the topping.

  6. Line an 8x8-inch pan with parchment paper. Set aside.

  7. In a medium bowl, combine sweetened condensed milk and melted white chocolate.
  8. Fold the white chocolate mixture into the cookie dough mixture.

  9. Pour into prepared pan and top with reserved chocolate chips.

  10. Chill until firm (about 2 hours) before cutting and serving.

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  • Yvonne Biggs says:


  • Alice says:

    Am learning alot . Thanks Amanda keep sharing.

  • Elizabeth says:

    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!

    • Elizabeth Keeney says:

      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!

  • Melissa says:

    Why do you bake the flour ??

    • Amanda Rettke says:

      Some folks believe that flour is “raw” and needs to be baked.

  • Cameron Evans says:

    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.

  • Stella Rayasi says:

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

  • jo says:

    could you use an alternate flour such as almond?

  • Cici says:

    Did this cookie dough fudge need to stay refrigerated or after chilling can I wrap it up and give it away as gifts?

  • Shella says:

    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?