This Easy Cookie Dough Fudge is a dreamy treat that combines the creamy richness of fudge with the nostalgic flavor of cookie dough. With just 10 minutes of prep and 5 minutes of cooking, you’ll have a decadent dessert that’s perfect for any occasion. Each bite offers a luscious, velvety texture, balanced by the subtle crunch of mini chocolate chips.
The buttery, sweet flavor is irresistible, making it a crowd-pleaser for both kids and adults alike. Plus, it’s portioned into 32 bite-sized pieces, so you can savor it guilt-free or share with friends. It’s the ultimate indulgence that’s as easy to make as it is delicious to eat.
What makes this fudge truly special is its smooth, melt-in-your-mouth consistency paired with the comforting taste of raw cookie dough. The blend of creamy chocolate and buttery undertones creates a flavor explosion that’s hard to resist. At just 172 calories per serving, it’s a treat you can enjoy without overindulging.
Whether you’re hosting a party or simply treating yourself, this recipe delivers big on flavor with minimal effort. The aroma alone will have everyone gathering in the kitchen, eager for a taste. It’s the perfect combination of simplicity and indulgence, guaranteed to satisfy your sweet tooth.
Ingredients for Easy Cookie Dough Fudge
- 1 cup (125 g) all-purpose flour (heat-treated for safety)
- 2 cups (340 g) white chocolate chips (Ghirardelli recommended)
- 14 oz (396 g) can sweetened condensed milk
- 6 Tablespoons (85 g) unsalted butter, cut into 6 pieces
- ½ cup (100 g) light or dark brown sugar, firmly packed (dark brown sugar preferred)
- ¾ teaspoons table salt
- 2 teaspoons vanilla extract
- ¾ cup (125 g) semisweet chocolate chips, divided (use a mix of mini and regular-sized for texture)
Step-by-Step Instructions
- Prepare the pan: Line an 8×8” (20x20cm) square pan with parchment paper or aluminum foil. If using foil, lightly butter the surface to prevent sticking. Set aside. Measure out the semisweet chocolate chips, dividing them into ½ cup (85g) and ¼ cup (40g) portions.
- Heat-treat the flour: Place the flour in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160°F (71°C). Set aside.
- Melt the mixture: In a medium-sized saucepan, combine white chocolate chips, condensed milk, butter, sugar, and salt. Heat over medium-low, stirring frequently, until the butter and chocolate chips are completely melted and the mixture is smooth.
- Add the flour: Reduce heat to low and sift the heat-treated flour into the pan. Stir until fully combined.
- Incorporate vanilla: Remove the pan from heat, add vanilla extract, and stir well.
- Mix in chocolate chips: Quickly add ½ cup (85g) of semisweet chocolate chips and stir until just combined (avoid overmixing to prevent the fudge from becoming too chocolatey).
- Pour and decorate: Immediately pour the mixture into the prepared pan, smoothing the top with a spatula if needed. Sprinkle the remaining ¼ cup (40g) of chocolate chips evenly over the surface.
- Set and serve: Allow the fudge to set completely at room temperature (2-4 hours), then slice and enjoy!
Storage and Reheating Tips
Store your Easy Cookie Dough Fudge in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 2 weeks. If refrigerated, let it sit at room temperature for 10-15 minutes before serving for the best texture. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy!
Recipe Variations to Try
Switch up the flavors by using milk or dark chocolate chips instead of semisweet. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. You can also add a sprinkle of sea salt on top before the fudge sets for a sweet-and-salty finish. Feeling adventurous? Swap the vanilla extract for almond or peppermint extract for a unique twist!
Time-Saving Tips for Busy Bakers
To speed up the process, heat-treat the flour in advance and store it in an airtight container until ready to use. Pre-measure all your ingredients before starting to streamline the cooking process. If you’re in a hurry, pop the fudge in the refrigerator for 1-2 hours to speed up the setting time.
Equipment Guidance for Perfect Fudge
A heavy-bottomed saucepan is key for even melting and preventing scorching. Use a silicone spatula for easy stirring and scraping. If you don’t have parchment paper, aluminum foil works well—just don’t forget to lightly butter it to prevent sticking. A sifter or fine mesh strainer ensures the flour blends smoothly into the mixture.
Common Questions Answered
Can I skip heat-treating the flour?
No, heat-treating is essential to make the flour safe to eat in this no-bake recipe.
Why does my fudge turn too chocolatey?
Overmixing the chocolate chips can cause them to melt completely, so stir just until combined.
Can I use a different pan size?
Yes, but adjust the thickness and setting time accordingly—a 9×9” pan will yield thinner pieces.
Easy Cookie Dough Fudge
Ingredients
- 1 cup all-purpose flour
- 2 cups white chocolate chips I like to use Ghirardelli brand
- 14 oz sweetened condensed milk
- 6 Tablespoons unsalted butter cut into 6 pieces
- ½ cup light or dark brown sugar firmly packed (I like to use dark brown sugar)
- ¾ teaspoons table salt
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)
Instructions
- Line an 8×8” (20x20cm) square pan with parchment paper or aluminum foil. If using aluminum foil, lightly butter the surface to prevent sticking. Set aside. Measure out your chocolate chips at this point, too, dividing them into ½ cup (85g) and ¼ cup (40g) measurements.
- Heat-treat flour by placing in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C). Set aside.
- In a medium-sized saucepan, combine white chocolate chips, condensed milk, butter, sugar, and salt. Turn stovetop heat to medium low and stir frequently until butter and chocolate chips are completely melted and mixture is smooth.
- Reduce heat to low and sift flour into the pan, then stir until completely combined.
- Remove from heat, add vanilla extract, and stir well.
- Working quickly, add ½ cup (85g) chocolate chips and stir until *just* combined (don’t overmix or your cookie dough fudge will become very chocolatey!). Immediately pour into prepared baking pan and smooth with a spatula if needed. Sprinkle remaining chocolate chips evenly over the surface.
- Allow fudge to set completely at room temperature, this usually takes 2-4 hours, then slice and serve!