As I'm typing this, I'm getting flashbacks to my mom yelling at me for eating too much cookie dough. "That has raw egg in it, Elaine. You are going to get sick!" Ok Mom, you finally win. This recipe lets me have raw cookie dough without the raw egg!
This Cookie Dough Fudge has cookie dough mixed throughout it. Yep, yummy cookie dough goodness in every bite. If you are a total cookie dough fanatic, I recommend doubling the cookie dough batter, mixing half of it into the fudge batter (as said in the instructions), and using the other half of the cookie dough to drop mini pieces throughout the fudge before it sets. Talk about cookie dough madness!
But that's getting ahead of myself. Sticking to the recipe I'm posting, this fudge has cookie dough flavors and mini chocolate chips mixed throughout. Each and every bite will taste like an indulgent piece of cookie dough heaven. On top of how glorious this fudge tastes, it couldn't be easier to make. The hardest part is waiting for the fudge to set. And for someone who loves her cookie dough and can be mighty impatient when my sweet cravings hit, this was the biggest challenge of this recipe. But trust me, the wait is well worth it!
Cookie Dough Fudge (adapted from Sally's Baking Addiction)
Cookie Dough Batter:
1/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 tsp vanilla extract
2 Tbsp milk
1/2 cup all-purpose flour
1/3 cup unsalted butter
1/4 cup light brown sugar, packed
1/3 cup milk (or half and half or cream)
4-6 cups powdered sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips plus more to sprinkle on top of fudge
Line an 8x8 baking dish with aluminum foil. Set aside.
To prepare cookie dough batter, mix the butter, granulated sugar, and brown sugar in a mixing bowl. Cream ingredients together. Add the vanilla extract and milk to creamed ingredients, and mix in. Add flour, mixing until just incorporated. Set aside.
To make the fudge, add the butter, brown sugar, and milk to a saucepan. Heat over medium-low heat until butter is melted and sugar is dissolved. Remove from heat and stir in the vanilla extract. Whisk in the powdered sugar, one cup at a time, until completely mixed in and no clumps remain. The more powdered sugar you add, the firmer and sweeter the fudge will be (I added about 4 1/2 cups and my fudge was pretty soft).
Add the cookie dough batter to the fudge batter. Stir until thoroughly mixed. The fudge mixture should be cooled to room temperature (if not, continue stirring until it's no longer warm). Fold in mini chocolate chips.* Pour fudge batter into prepared baking dish. Sprinkle a few more mini chocolate chips on top of fudge. Chill for about 4 hours, or until set. Cut into squares. Store left overs in refrigerator.
*If you want to take my advice and have doublely delicious cookie dough fudge by having chunks of cookie dough throughout the fudge, make another batch of the cookie dough batter but do not add the milk and add about 3/4 cup all-purpose flour, or enough to make a thicker dough. Fold in some mini chocolate chips and make small cookie dough balls. Fold the cookie dough balls into the fudge at the same time you mix in the mini chocolate chips. You want to make sure the fudge is completely cooled so the cookie dough balls remain intact.
Print this recipe!
Servings Per Recipe: 16
Amount Per Serving:
Total Fat: 9.7 g
Cholesterol: 21.1 mg
Sodium: 8.3 mg
Total Carbs: 54.4 g
Fiber: 0.5 g
Sugars: 50.6 g
Protein: 1.0 g
-Great Christmas treat/gift
-Fun and different fudge flavor
-Easy to make
-No oven required
Check out some of the link parties that I shared this recipe on!
This is the eleventh week of the 12 Weeks of Christmas Treats blog hop hosted by Meal Planning Magic! Can't believe it's almost over! Check out the recipes other bloggers are sharing by clicking on the pictures below.