Cookie Dough Fudge 😋

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This Cookie Dough Fudge is the ultimate treat for cookie dough lovers! It’s rich, creamy, and packed with mini chocolate chips for that classic cookie dough flavor. Plus, it’s no-bake and super easy to make. Trust me, once you try it, you’ll be hooked!

Ingredients

1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
1 tsp pure vanilla extract- 1 cup all-purpose flour, microwaved on high for 3 minutes (to heat-treat) -1 tsp kosher salt
1 ¼ cups mini chocolate chips, divide – 1 (14 oz) can sweetened condensed mil -1 ½ cups melted white chocolate

Instructions

Step 1: Prepare the Pan
Grease an 8″ or 9″ square pan with cooking spray and line it with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Make the Cookie Dough Base
In a large bowl, use a hand mixer to beat the softened butter, sugar, and vanilla until smooth and creamy. Add the heat-treated flour and salt, and mix until well combined.

Step 3: Add Chocolate Chips
Stir in 1 cup of mini chocolate chips until evenly distributed throughout the dough.

Step 4: Make the Fudge Layer
In a separate bowl, mix the sweetened condensed milk and melted white chocolate until smooth. Gently fold this mixture into the cookie dough base until fully combined.

Step 5: Assemble and Chill
Pour the fudge mixture into the prepared pan and spread it evenly. Sprinkle the remaining ¼ cup of mini chocolate chips on top. Refrigerate for at least 2 hours, or until the fudge is firm.

Step 6: Cut and Serve
Lift the fudge out of the pan using the parchment paper overhang. Cut into squares and enjoy!

Tips for the Best Cookie Dough Fudge

Heat-treat the flour. This step is crucial to make the flour safe to eat raw. Microwave it on high for 3 minutes, stirring every 30 seconds, or bake it at 350°F (175°C) for 5-10 minutes.
Use room temperature butter. This ensures a smooth and creamy texture.
Don’t overmix. Once the fudge mixture comes together, stop mixing to avoid a grainy texture.

Customize the mix-ins. Swap mini chocolate chips for M&M’s, crushed cookies, or even sprinkles for a fun twist.

Variations

Chocolate Lovers’ Fudge
Replace the white chocolate with melted milk or dark chocolate for a richer flavor.

Peanut Butter Cookie Dough Fudge
Add ½ cup of creamy peanut butter to the cookie dough base and use peanut butter chips instead of mini chocolate chips.

Funfetti Cookie Dough Fudge
Add ¼ cup of rainbow sprinkles to the dough for a festive and colorful treat.

How to Store This Fudge

Refrigerator: Store in an airtight container in the fridge for up to 1 week.
Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions (FAQ)

Can I use almond flour instead of all-purpose flour?
Yes, but almond flour doesn’t need to be heat-treated. Keep in mind that the texture will be slightly different.

Can I use store-bought cookie dough?
No, this recipe is designed to be safe to eat raw, so using store-bought dough isn’t recommended.

Can I double the recipe?
Absolutely! Double the ingredients and use a 9×13-inch pan. Adjust the chilling time as needed.

Final Thoughts: The Perfect No-Bake Treat!

This Cookie Dough Fudge is a dream come true for anyone who loves cookie dough. It’s quick, easy, and incredibly indulgent—perfect for satisfying your sweet tooth without turning on the oven. Whether you’re making it for a party, a gift, or just because, this fudge is sure to be a hit!

If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!