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.
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.
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.
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
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
- 1½ cups (187.5 g) all-purpose flour
- 1 cup (168 g) milk chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1½ 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Yummy
Am learning alot . Thanks Amanda keep sharing.
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!
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!
Why do you bake the flour ??
Some folks believe that flour is “raw” and needs to be baked.
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.
Thanks a lot for sharing your recipes it’s lovely.you really have a good heart and a good Gods giving talent 🙏❤❤❤
could you use an alternate flour such as almond?
Did this cookie dough fudge need to stay refrigerated or after chilling can I wrap it up and give it away as gifts?
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?
Cooking the flour does nothing. The reason people say to is because they ignorantly (no offense) think it will kill any bacteria in it, but it doesn’t. Even if it did, there is absolutely no need. I have consumed raw flour and eggs my entire life, as many have, and have never even gotten a stomach ache. People not washing their hands is far more likely to get them or others sick.
Agree
Does it have to be refrigerated
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!