Chocolate Chip Cookie Dough Fudge (2024)

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4.52 stars (52 ratings)

Nov 27, 201269

This chocolate chip cookie dough fudge comes together really quickly and is a delicious, unique treat perfect for the holiday, fudge-is-everywhere season.

I’ve referenced this creamy, dreamy cookie dough fudge several times in the last few weeks. It is the epic substance that caused my 7-year old to withdraw his ambitious pledge to go one year without sweets.

In the face of cookie dough fudge, anyone could be made helpless and my little Walker was no exception.

I have to say, as a non-fudge-lover (I know, right?), this is the fudge that has won me over to the dark side.

You’ll notice, I don’t have a classic chocolate fudge recipe here because quite honestly, I can’t stomach the stuff. It’s just altogether too sugary sweet for me. But for some reason, this cookie dough fudge is irresistible.

Don’t get me wrong – it’s still plenty sweet, but the chocolate chips and hints of butter and all things cookie dough made me love it in a big way. And my fudge-loving counterpart? Well, Brian was in fudge heaven. Which, I hear, is a good place to be.

The fact that I didn’t have to pull out my candy thermometer to make this simple, tasty fudge made me a very happy camper.

This comes together really quickly and is a delicious, unique treat perfect for the holiday, fudge-is-everywhere season.

See all of this year’s Sugar Rush treats HERE.

Chocolate Chip Cookie Dough Fudge

Yield: 16 Servings (8X8-inch pan)

Prep Time: 3 hours hrs 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 3 hours hrs 20 minutes mins

4.52 stars (52 ratings)

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Ingredients

For Cookie Dough:

⅓ cup (75 g) 5 1/3 tablespoons butter, softened to room temperature
¼ cup (53 g) granulated sugar
¼ cup (53 g) packed light brown sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons half-and-half, cream or milk
½ cup (71 g) all-purpose flour
½ cup (85 g) mini semi-sweet chocolate chips

For Fudge:

⅓ cup (71 g) light brown sugar
⅓ cup (75 g) 5 1/3 tablespoons butter
pinch of salt
⅓ cup half-and-half, milk or cream
4-5 cups (456 to 570 g) powdered sugar
1 teaspoon vanilla extract
¼ cup (43 g) mini semi-sweet chocolate chips, for topping the fudge

Instructions

Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil and set aside.
For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and half-and-half. Add the flour and mix until just combined. Do not overmix. Fold in 1/2 cup of the chocolate chips. Set aside.
For the fudge base, combine the brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick (I used close to the 5 cup amount). The mixture should be very thick. Let this mixture cool completely before proceeding!
Add the cookie dough to the fudge base and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week.

Notes

Make Ahead: the fudge can be made ahead and stored, covered, in the refrigerator for up to a week. Awesome!

Author: Mel

Serving: 1 Serving, Calories: 316kcal, Carbohydrates: 50g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 24mg, Sodium: 93mg, Fiber: 1g, Sugar: 44g

Recommended Products

8-inch Baking Pan

Mixing Bowl

Electric Hand Mixer

Recipe Source: adapted from Sally’s Baking Addiction, originally from Lindsay Landis’ book The Cooke Dough Lover’s Cookbook

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69 comments on “Chocolate Chip Cookie Dough Fudge”

Deb — December 10, 2021 @ 8:56 am Reply
Raw flour can be unsafe to eat. Spread the flour on a rimmed baking sheet and place in a 300F oven for 8-10 minutes to kill any bad stuff. Cool and use in the recipe. It will not change the color the flavor of the flour.
James Schneider — May 21, 2020 @ 8:28 am Reply
My partner loves cookie dough and asked me to make this recipe. I’ll admit I was a bit intimidated by some of the comments, but it turned out pretty well!
I found the recipe very simple to follow and was able to avoid some of the mistakes some of the other commentators made (i.e. waiting for it to cool before adding the dough, adding enough sugar to the base to get the right texture). It had a really good texture for such a simple fudge recipe.
I will admit though it was a bit too sweet for me (although I think that is just how fudge is! the only fudge I am really into is penuche) but my cookie-dough loving partner really liked it. I am not sure if I will make it again but I had fun making it! Thanks Mel.
- James — May 21, 2020 @ 4:34 pm Reply
  Mel I must admit in between posting that original review and now, I keep eating it! Maybe I do have a sweet tooth after all!
  - Mel — May 21, 2020 @ 11:26 pm Reply
    I’m glad it’s growing on you a bit more!! 🙂
    - James — May 22, 2020 @ 7:39 am Reply
      As it turns out it might have not just been me growing to like it….my partner also thought it improved a lot (seemed a little less sweet, had more fudge flavour) after it sat for 12 hours (I originally tried after 3 hours).
      I am not sure why that is, but I recommend everyone who thinks this is too sweet wait a bit longer before they try the fudge! I feel bad for that commentator down below who says she threw her fudge in the bin: maybe it just needed more time!
Kerri Decot-Fasenmyer — September 2, 2019 @ 4:47 pm Reply
Has anyone tried to freeze this? Does it keep well?
John — November 25, 2018 @ 9:14 pm Reply
Do you bake the flour ahead of time as well since you don’t bake the cookie dough? I know that hows the edible cookie dough is made, wasn’t sure about this.
- Mel — November 26, 2018 @ 3:46 pm Reply
  Yes, you can definitely bake/toast the flour before hand.
Michelle — June 5, 2018 @ 10:10 am Reply
I just made this, but without the cookie dough layer, just the base. Then I pressed mini chocolate chips into the top. Turned out perfect! Mmmmmmmm!
Cindy Kennedy — March 15, 2018 @ 6:08 pm Reply
I have made this and several other recipes from your site. They are excellent! I think this is right up there with the chocolate chip cookie dough cheesecake (my son’s favorite), It is very nice to have a blog with consistent recipes. Keep up the great work!
- Mel — March 15, 2018 @ 9:36 pm Reply
  Thanks, Cindy!
Courtney — December 24, 2017 @ 8:13 pm Reply
this didn’t work worth a flip
Kelli — December 21, 2017 @ 11:50 pm Reply
This was great! I don’t quite understand anyone complaining about sweetness– it’s fudge! Of course it’s sweet. 🙂
Super easy and quick, and everyone loved it!