Description
This Cookie Dough Fudge recipe combines the nostalgic flavors of classic cookie dough with rich, creamy fudge. Featuring a blend of softened butter, sugar, vanilla, and flour with sweetened condensed milk and melted white chocolate, it’s studded with mini chocolate chips for a delightful texture. This no-bake treat is chilled until firm and cut into bite-sized squares, perfect for sharing or indulging on your own.
Ingredients
Scale
Cookie Dough Base
- 1 stick butter (softened)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups mini chocolate chips
Fudge Mixture
- 14 ounces Eagle Brand Sweetened Condensed Milk
- 1 1/2 cups white chocolate, melted
Instructions
- Prepare the Pan: Spray a 9-inch square pan with cooking spray and line the bottom with parchment paper to prevent sticking and make removal easier.
- Mix Butter, Sugar, and Vanilla: In the bowl of a stand mixer, combine the softened butter, sugar, and vanilla extract. Mix until the mixture is smooth and well blended.
- Heat and Add Flour and Salt: Place the flour in a microwave-safe bowl and microwave it until hot, about 1 1/2 minutes, to ensure it’s safe for eating raw. Add the heated flour and salt to the mixing bowl and mix until smooth.
- Melt White Chocolate and Add Chocolate Chips: Melt the white chocolate in the microwave in 10-second intervals, stirring in between to prevent burning until fully melted. Stir the mini chocolate chips into the mixing bowl with the cookie dough base.
- Combine Condensed Milk with White Chocolate: Mix the Eagle Brand sweetened condensed milk into the melted white chocolate until the mixture is smooth and uniform.
- Incorporate Fudge Mixture: Add the white chocolate and condensed milk mixture to the cookie dough base in the mixing bowl. Mix on low speed until everything is thoroughly combined.
- Transfer to Pan: Pour the combined fudge mixture into the prepared square pan, spreading and pressing it evenly with a spatula or the back of a large spoon.
- Chill: Refrigerate the fudge for at least 2 hours or longer until it feels firm and set to the touch.
- Serve: Cut the fudge into 1 to 2 inch squares. Arrange on a plate or platter and enjoy this rich, creamy treat.
Notes
- Heating the flour is essential to make the cookie dough safe to eat by eliminating any harmful bacteria.
- Use parchment paper for easy removal and to prevent sticking.
- Store leftover fudge in an airtight container refrigerated for up to one week.
- Allow the fudge to come to room temperature for a few minutes before serving for best texture.
- Mini chocolate chips add delightful texture, but feel free to use regular-size chips if preferred.
