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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 this Holiday and Christmas season then you have to try this chocolate chip cookie dough fudge!

Chocolate Chip Cookie Dough Fudge

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.
Course Dessert
Keyword cookie dough fudge, fudge, fudge recipe
Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration Time 4 hours
Total Time 25 minutes
Servings 49 1" pieces
Calories 95kcal
Author Jessica


Chocolate Chip Cookie Dough

  • 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.

Make the Cookie Dough

  • 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.

Make the Fudge

  • 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. 


Calories: 95kcal