Chocolate chip cookie dough fudge is a sweet & creamy fudge that tastes exactly like chocolate chip cookie dough! No eggs so it’s perfectly safe to eat. If you’re looking for an extra sweet treat then you have to try this fudge recipe.
This chocolate chip cookie dough fudge has a massive amount of sugar so if you’re on a no-sugar diet (during the Holidays?!? I could never do that!) or just don’t like putting cups and cups of sugar into a recipe then you should probably look away.
But since you are here I am assuming you love the idea of chocolate chip cookie dough fudge as much as I do. And that is why y’all are my favorite 🙂
I’ll be honest and say that I have never been a fan of fudge because I actually don’t like super sweet desserts. I know being a food blogger you would think otherwise but I’ve never cared for fudge because I feel like I need to go brush my teeth ten times over again after eating it. And I actually did that after eating this cookie dough fudge, haha!
I can always make an exception for anything cookie dough! Cookie dough anything is one of my food weaknesses. I can’t say no. Same thing with peanut butter + chocolate. I just can’t resist no matter how sweet or loaded with sugar it is.
Oh, and I can’t forget about this mint oreo fudge. Super creamy, sweet, and my favorite flavors; cookie dough and mint oreo!
How to make chocolate chip cookie dough fudge
- Start by lining a 9×9 baking dish with tin foil. You can also use an 8×8 pan but the fudge will be thicker. I prefer the 9×9 baking pan.
- In a bowl, mix up a simple, egg-less chocolate chip cookie dough.
- On the stove top you will make the fudge part of the recipe. It uses sugar, butter, heavy cream, and LOTS of powdered sugar! As you add more and more powdered sugar it will get thick, and almost difficult to stir. But that is what it’s supposed to do. So just keep stirring it in. You will know it has enough powdered sugar when it forms itself into a ball. It will look shiny and almost look like play-doh.
- The most important thing is to let the fudge mixture cool. If it is too hot, the chocolate chips will just melt all over when you add those in. I would say it takes about 15-20 minutes to cool. You can speed up this process by moving the fudge to a bowl (instead of the hot stove pot).
- You will then add the chocolate chips and the chocolate chip cookie dough fudge. Mix it together and press into your prepared pan. Sprinkle some additional mini chocolate chips on top and put it in the fridge for 4 hours before cutting and serving.
Tips for making fudge
- I would highly suggest using the miniature chocolate chips as called for in the recipe. I have seen them at every grocery store I go to, so they are available. The mini size is so much better in this fudge.
- I know it’s hard to wait but be sure and wait for the fudge mixture to cool before adding the chocolate chips and chocolate chip cookie dough. I made this one time and decided I did not have to wait….. big mistake! The mixture turned brown from the chocolate chips and it was not pretty.
- For really thick fudge use an 8×8 baking pan. For really thin fudge use a 9×13 baking pan. I always use a 9×9 pan and it’s perfect.
- This fudge lasts for several days in the fridge. I actually liked it better on day 2 and 3. It got less sweet as it sat in the fridge.
Be sure and cut this into really small squares. It’s fudge so it’s going to be sweet and one square will usually satisfy the sweet tooth. Unless you’re like my 3 year old that could basically live off of sugar coma inducing sweet treats 🙂
- 1/3 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons heavy cream
- 1/2 cup all-purpose flour
- 1/2 cup mini chooclate chips
- 1/3 cup butter
- 1/3 cup light brown sugar
- 1/3 cup heavy cream
- pinch of salt
- 1/2 teaspoon vanilla extract
- 4-5 cups powdered sugar
- 1/4 cup mini chocolate chips
Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.
In a medium bowl (or in the bowl of a stand mixer) combine the butter, granulated sugar, and light brown sugar and beat on medium speed until light and fluffy. Mix in the vanilla, salt, and heavy cream. Add the flour and mix until just combined. Fold in 1/2 cup of the chocolate chips. Set aside.
In a large pot (like a soup pot) combine the brown sugar, butter, salt, and heavy cream. Stir over medium 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. 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. Let this mixture cool completely before proceeding so the chocolate chips do not melt when combined.
Add the fudge base to the cookie dough bowl 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 4 hours, before cutting into pieces. When you're ready to cut just lift out the fudge by the overhang of the tin foil and the cut into squares. This fudge softens as it sits at room temperature. I prefer to keep it in the fridge.
I used 4 1/2 cups of the powdered sugar. You will know when your mixture is thick enough when it basically forms itself into a ball, pulls away from the sides and bottom of the saucepan, and it will look shiny and smooth. I thought that it resembled play-doh. Hopefully that helps you!
To speed up the cooling process of the fudge. Take it out of the hot saucepan and put it on a plate to cool down.
1/3 cup butter is equal to 5 1/3 tablespoons butter. If you look on the wrapper of the butter you will see the mark for 1/3 cup.
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