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Stack of fudge with the top piece with a bite taken out of it.
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Chocolate Chip Cookie Dough Fudge

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. 
Course Dessert, Fudge
Cuisine American
Keyword chocolate chip cookie dough fudge, cookie dough fudge, fudge
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings 49 (1" pieces)
Calories 100kcal
Author Jessica

Ingredients

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
  • 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
  • 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.
    How to make fudge with cookie dough with step by step process shots.
  • 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.
    How to make fudge with cookie dough with step by step process shots.

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!
    How to make fudge with cookie dough with step by step process shots.

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