This Cookie Dough Fudge is a rich and creamy treat that brings together the best parts of two classic desserts: cookie dough and fudge. With a smooth, melt-in-your-mouth texture and the nostalgic flavor of chocolate chip cookie dough, it’s perfect for any sweet craving. It’s simple to make, requires no baking, and is always a crowd-pleaser.
Why You’ll Love This Recipe
I love how this recipe combines the flavors of homemade cookie dough with the irresistible texture of fudge. It’s quick to prepare, doesn’t need an oven, and makes the ideal bite-sized treat for parties, holidays, or just a lazy weekend. I also appreciate that it’s easy to customize and makes a great gift when wrapped up in a cute box.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (1 stick) unsalted butter, room temperature
½ cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour (heat-treated for safety)
1 (14-ounce) can sweetened condensed milk
1 cup mini chocolate chips
½ teaspoon salt
directions
I start by heat-treating the flour to make it safe for eating. I do this by spreading the flour on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes, then letting it cool.
In a medium saucepan, I melt the butter over medium heat. Once melted, I stir in the brown sugar and salt until well combined.
I remove the pan from the heat and stir in the vanilla extract.
Next, I mix in the heat-treated flour and sweetened condensed milk. I stir until everything is smooth and no lumps remain.
I let the mixture cool slightly, then fold in the mini chocolate chips (so they don’t melt completely).
I pour the fudge mixture into an 8×8-inch baking dish lined with parchment paper and spread it evenly.
I refrigerate the fudge for at least 2 hours or until firm.
Once set, I lift the fudge out of the pan using the parchment, cut it into squares, and serve.
Servings and timing
This recipe makes about 36 small squares of fudge. The total time is around 2 hours and 15 minutes, including chilling time. Active prep time is only about 15 minutes.
Variations
I sometimes swap out the mini chocolate chips for chopped white chocolate or peanut butter chips.
For a festive touch, I add colorful sprinkles or swirl in caramel.
To make it vegan, I use plant-based butter, vegan sweetened condensed milk, and dairy-free chocolate chips.
For a crunchier texture, I mix in chopped nuts like walnuts or pecans.
storage/reheating
I store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, I freeze it in a single layer and then transfer to a freezer-safe container for up to 3 months. I let it thaw in the fridge before serving. I don’t reheat it, since it’s meant to be enjoyed cold or at room temperature.
FAQs
How do I heat-treat flour safely?
I bake the flour on a baking sheet at 350°F (175°C) for about 5-7 minutes to kill any potential bacteria. I let it cool completely before using it in the recipe.
Can I use regular-sized chocolate chips?
Yes, I can use regular-sized chips, but I prefer mini chocolate chips because they distribute more evenly and give a better texture in each bite.
Can I make this fudge without sweetened condensed milk?
Sweetened condensed milk gives the fudge its creamy texture, so I don’t recommend skipping it. If I need a substitute, I look for a dairy-free or homemade version.
Why do I need to chill the fudge?
Chilling helps the fudge firm up so it’s easy to cut into clean squares. If I skip this step, the fudge will be too soft and sticky.
Is it safe to eat this cookie dough fudge?
Yes, I make it safe by heat-treating the flour and not using eggs, so there’s no risk of foodborne illness from raw ingredients.
Conclusion
This Cookie Dough Fudge is everything I love in a dessert: sweet, rich, and easy to make. Whether I’m preparing a treat for friends, a holiday tray, or just something indulgent for myself, this recipe always hits the spot. It’s simple, safe to eat, and endlessly customizable.
Cookie Dough Fudge combines the classic flavor of chocolate chip cookie dough with the creamy texture of fudge. It’s an easy, no-bake treat that’s perfect for parties, gifts, or satisfying your sweet tooth.
Ingredients
½ cup (1 stick) unsalted butter, room temperature
½ cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour (heat-treated for safety)
1 (14-ounce) can sweetened condensed milk
1 cup mini chocolate chips
½ teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes to heat-treat. Let cool completely.
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and salt, stirring until well combined. Remove from heat.
Stir in the vanilla extract.
Add the heat-treated flour and sweetened condensed milk, mixing until smooth and lump-free.
Allow the mixture to cool slightly, then fold in the mini chocolate chips.
Spread the mixture evenly into a parchment-lined 8×8-inch baking dish.
Refrigerate for at least 2 hours or until firm.
Lift the fudge out using the parchment paper, cut into squares, and serve.
Notes
Make sure the flour is completely cool before adding to the fudge mixture.
Use mini chocolate chips for better distribution.
Store in an airtight container in the fridge for up to 2 weeks.
Can be frozen for up to 3 months—thaw in the fridge before serving.
