Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge is made with cookie dough swirls inside! Just like the iconic & classic cookie, this fudge has it all from the egg-free cookie dough chunks, mini chocolate chips, and a velvety and smooth fudge base. 

For more fudge recipes be sure and try my Mint Oreo Fudge or this Sugar Cookie Fudge. 

Chocolate Chip Cookie Dough Fudge Recipe

If you love chocolate chip cookies + cookie dough then you’re going to want to make this cookie dough fudge! It’s loaded with all the good stuff including an egg-free cookie dough, mini chocolate chips, and a super smooth and velvety fudge base. 

If I ever eat fudge it’s always around Christmas. Fudge is normally very sweet and an indulgent treat so it’s the perfect treat to make around the holidays.

Ingredients Needed

This cookie dough fudge has two separate batters that you will need to make and then they combine to make the chocolate chip cookie dough fudge. Each mixture uses almost the exact same ingredients, so it may look like a lot but most the ingredients are repeated in each. 

• Egg-Free Chocolate Chip Cookie Dough
  • Butter – I use salted butter but unsalted butter can be used if that’s your preference. 
  • Granulated Sugar
  • Light Brown Sugar
  • Vanilla Extract
  • Salt – Just a small pinch is all you need, about 1/8 teaspoon. 
  • Heavy Cream 
  • All-Purpose Flour – Yes this can be heat treated if you prefer. I have included instructions for heat treating flour down below and in the recipe card. 
• Fudge Ingredients
  • Butter
  • Sugar
  • Heavy Cream
  • Salt
  • Vanilla Extract
  • Powdered Sugar
  • Mini Chocolate Chips – I don’t recommend using anything other than the mini sized chocolate chips. The mini’s make the fudge easier to cut and there are more of them to go around so every bite has some. 

How To Make Fudge with Cookie Dough

Learn how to make this fudge recipe with the simple to steps below. I do share lots of tips so that you can have great results making in your kitchen, so be sure to continue reading for all my tips and helpful ideas. 

• Prep : Line a 9×9-inch square baking pan with tin foil OR you can line it with parchment paper. Either one works. No need to spray with cooking spray. 
• Edible Cookie Dough : Mix up the edible cookie dough by first beating the butter + sugars together in a mixing bowl. Once creamed, add the vanilla, salt, and heavy cream. Mix again to combine. Add in the flour and mix on low speed just until combined. Stir in the mini chocolate chips. Set this aside for later. 
• Fudge Base : In a large saucepan, over medium heat, add the butter, brown sugar, heavy cream, and salt. Stir and cook until the butter has melted and the brown sugar has dissolved. The mixture should be smooth when it’s done. Remove the pan from the heat and stir in the vanilla extract. Gradually add the powdered 1 cup at a time, while stirring constantly, mixing each addition well before adding the next. The mixture will be thick and start to pull away from the sides of the bowl and form itself into a ball (that’s how you’ll know it’s done). Let the mixture cool completely. 
• Cookie Dough Fudge : Combine the two batters and mix together with a wooden spoon until they’re combined. If you want more swirls of cookie dough then don’t mix it in as much. Press the fudge into the prepared pan and sprinkle the remaining mini chips on top. Refrigerate for at least 4 hours, covered, or until set. 

Chocolate Chip Cookie Dough Fudge FAQ’s

• Variation Ideas For Cookie Dough Fudge

  • There are a few fun ways to switch up this recipe if wanted. Here are some ideas. 
    • Holiday M&M’s – A festive variation is to add some mini m&m’s on top of the fudge for Christmas. I would not put them in the actually fudge, rather just use them for a garnish on top. You could also just use the classic colors of mini m&m’s on top. 
    • Chocolate Drizzle – After refrigerating the fudge you can melt some chocolate (either chocolate chips, melting chocolate, etc) and drizzle it over the squares of cookie dough. If you do a chocolate drizzle I would wait to add the mini chips on top until after the drizzle is on. 

• How To Store Leftovers

  • Keep leftovers of this fudge in an airtight container, in the fridge, for up to 7 days. Eat the fudge chilled straight from the fudge. As it sit out at room temperature it will soften.
  • I actually prefer this fudge after it has had at least 24 hours of fridge time because it gets less sweet and the flavors combine together perfectly. 

• Can I Freeze Fudge?

  • Yes you can! Make sure that you prepare it correctly if freezing. 
  • Warp the fudge first in a layer of parchment paper or plastic wrap. Then wrap it again in a double layer of tin foil. Place it into a freezer- safe container or a large Ziploc bag. Freeze for up to 3 months. 
  • When ready to eat simply let the fudge thaw in the fridge or place one piece at room temperature and it will thaw/soften pretty quickly. 

• Does the Flour Need to be Heat-Treated For the Edible Cookie Dough?

  • The answer to this question is yes & no. If you want to heat treat the flour out of concern for any bacteria, then by all means do it. If you’re like me and grew up eating raw cookie dough loaded with regular flour, then you’re fine skipping it. I am not a doctor so if you’re worried about it then I would suggest taking the extra couple of minutes and heat treating the flour. Better safe than sorry, right?!
  • How to Heat Treat Flour In The Microwave :
    • Place the flour (in this recipe it’s 1/2 cup) in a microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring the flour after each one to break up any hot spots. Continue cooking in 30 second increments until the flour reaches a temperature of 165 degrees F. This can take anywhere from 1-2 minutes. 
    • Remove the flour from the microwave and let it cool down to room temperature before using it in the recipe. I like to spread the flour out on parchment paper, on the counter top, to help it cool faster. 

Recipe Tips

Here are some of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Let Fudge Mixture Cool : It’s so important to let the fudge base (the one you make on the stove top) cool before adding the cookie dough into it. If it’s too warm the chocolate will just melt all over it and the fudge becomes a brown color. Still yummy but looks different. I like to remove the fudge base from the saucepan and put it on a plate, at room temperature, to cool for about 30 minutes to 1 hour. I then add it into the cookie dough mixture inside the mixing bowl, and mix them together. 
• Fridge Tip : I actually prefer this fudge on day 2 and beyond. The fudge seems to get less sweet the longer it sits in the fridge and the flavors are so much better. The fudge is best eaten cold from the fridge so leave it in there for up to 1 week and nibble on it when you need a sweet treat. If I am making it for a party or gathering, I always make it at least 1 day ahead of time.
• Mini Semi-Sweet Chocolate Chips : Normally you can interchange chocolate chips in a recipe and use whatever you want but not this one! The mini sized ones are preferred because it makes the fudge easier to cut into small squares and there are more of them to go around, which means every bite has some mini chocolate goodness. These are easily found in the baking aisle by the other chocolate chips. They only come in semi-sweet chocolate which is great!
• Thicker Fudge : If you want really thick fudge then use an 8-inch baking pan for this recipe. More than likely it will need to more than 4 hours in the fridge to set, so plan accordingly and check it. 

More Chocolate Chip Cookie Recipes You’ll Love

• Thick & Chewy Chocolate Chip Cookies – These use melted butter and a ‘secret’ tip for shaping the cookie dough which yields thick, soft-baked, and chewy chocolate chip cookies. 
• Chocolate Chip Cookie Blondies – Makes a 9×13 pan of blondies that are made with all brown sugar which makes the chewy factor out of control. So buttery and just plain delicious. 
• Chocolate Chip Cookie Layered Pudding Dessert – Layers of cool pudding, Cool Whip, mini chocolate chips and chocolate chip cookie dough for the base. 
• Chocolate Chip Cookie Baked Oatmeal – A delicious breakfast treat. Baked oatmeal that tastes like a warm chocolate chip cookie, yes please!
• The Best Oatmeal Chocolate Chip Cookies – Whenever I am craving cookies I always make these ones. Giant, warm, and loaded with chewy goodness thanks to the quick oats. 
• No Egg Cream Cheese Chocolate Chip Cookies – Even if you don’t have egg allergies in your own, these are still a must make! They’re thick, chewy, and almost taste like cheesecake thanks to the cream cheese in the recipe. 

Chocolate Chip Cookie Dough Fudge

Author Jessica

Course Dessert, Fudge

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Chill Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 49 (1" pieces)

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Chocolate Chip Cookie Dough Fudge is made with actual cookie dough swirled inside! Just like the iconic & classic cookie, this fudge has it all from the egg-free cookie dough chunks, mini chocolate chips, and a velvety and smooth fudge base. 

Cook ModePrevent your screen from going dark

Equipment

9x9 Square Baking Pan

Electric Hand Mixer

Wooden Spoon

Measuring Cups & Spoons

Large Saucepan

Ingredients

  

1x2x3x

Chocolate Chip Cookie Dough

• ▢ 1/3 cup butter softened
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 cup light brown sugar
• ▢ 2 tablespoons heavy cream
• ▢ ½ teaspoon vanilla extract
• ▢ ⅛ teaspoon salt
• ▢ 1/2 cup all-purpose flour
• ▢ 1/2 cup mini chocolate chips

Fudge

• ▢ 1/3 cup butter
• ▢ 1/3 cup light brown sugar
• ▢ 1/3 cup heavy cream
• ▢ ⅛ teaspoon salt
• ▢ 1/2 teaspoon vanilla extract
• ▢ 4-5 cups powdered sugar
• ▢ 1/4 cup mini chocolate chips

Instructions

• Line a 9X9-inch square baking pan with aluminum foil, leaving extra on the sides so you can lift the fudge out, and set it aside for later.

  * No need to spray with cooking spray. You can also line the pan with parchment paper, again leave an overhang on the sides.

Make the Cookie Dough

• In a mixing bowl, using an electric hand mixer, beat the butter, granulated sugar, and light brown sugar on medium speed until light and fluffy. About 1-2 minutes.

  Add the heavy cream, vanilla, and salt. Mix together just until everything is combined well.
  
• Add the flour and mix on low speed just until combined and no flour streaks remain. Stir in the mini chocolate chips.

  Set the cookie dough aside.
  

Make the Fudge

• In a large saucepan, over medium heat, add the butter, brown sugar, heavy cream, and salt. Let it cook, while stirring occasionally, for a few minutes until the butter is melted and the brown sugar is dissolved. The mixture should be smooth.

  * No need to cook longer, once the butter is melted and the sugar is dissolved take it off the heat and continue on with the recipe.
  
• Remove the pan from the heat and stir in the vanilla.

  Gradually add the powdered sugar, 1 cup at a time, into the saucepan while stirring until the mixture is smooth and thick.

  * You will know when you have enough powdered sugar when the fudge forms itself into a ball and pulls away from the sides of the pot.

  * I use about 4.5 cups of the powdered sugar.
  
• Allow the fudge base to cool to room temperature before moving on.

  * It helps to cool it faster if you move it to a plate or other bowl, that way it's not in the hot saucepan trying to cool down.

  * It needs about 30 minutes - 1 hour of cooling time.
  
• Add the fudge base to the cookie dough bowl and stir gently to combine.

  * Don't over mix. Just gently combine until it's mixed together.
  
• 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.
  
• Cover the fudge with plastic wrap and let it refrigerate for at least 4 hours or until set.
• When you're ready to cut & serve, lift the fudge out of the pan by the overhang of the foil and the cut into squares. 

  This fudge softens as it sits at room temperature. Keep it stored in the fridge for up to 1 week. I think it gets better and better as it sits in the fridge!
  

Video

Notes

Tips : You could also make the cookie dough while the fudge base is cooling down to room temperature. Also, if you are heat treating the flour make sure you do that before starting the recipe so it has time to cool down to room temperature before adding it into the cookie dough. 

You may not need the full 5 cups of powdered sugar. The fudge will start to pull away from the sides of the pan and it will basically form itself into a ball. That's how you will know that you have enough powdered sugar. I always think it resembles play-doh when I make this recipe. Hopefully that helps!

Butter : I use salted butter. The 1/3 cup measurement is kind of tricky but easily measured. On the wrapper of the stick of butter there is a line marking for 1/3 cup of butter, which is the same as 5 & 1/3 tablespoons of butter. 

How To Heat Treat Flour in the Microwave : If wanted, heat treat the flour and allow it cool completely to room temperature before using it in the cookie dough batter. 

• • Place the flour (in this recipe it's 1/2 cup) in a microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring the flour after each one to break up any hot spots. Continue cooking in 30 second increments until the flour reaches a temperature of 165 degrees F. This can take anywhere from 1-2 minutes. 
  • Remove the flour from the microwave and let it cool down to room temperature before using it in the recipe. I like to spread the flour out on parchment paper, on the counter top, to help it cool faster. 

 

 

Nutrition

Calories: 100kcal | Carbohydrates: 16g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 116IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.1mg

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