Chocolate Chip Cookie Dough Fudge

If you’ve ever licked the cookie dough bowl clean and wished you could turn that dreamy moment into a real dessert, this one’s for you. Chocolate chip cookie dough fudge is everything you love about raw cookie dough, wrapped up in a sweet, creamy bite-sized square. It melts in your mouth, the chocolate chips give it that little snap, and trust me, it’s worth every bite.

Behind the Recipe

This recipe was born out of pure nostalgia. As a kid, I always snuck spoonfuls of cookie dough before the cookies hit the oven. There was something comforting about that raw, sugary dough that no baked cookie could match. So I thought, why not turn that moment into a dessert all its own? With a little experimenting and a lot of tasting, this fudge came to life. It’s a mix of childhood memory and adult indulgence that makes it impossible to stop at just one square.

Recipe Origin or Trivia

The idea of edible cookie dough took off in recent years, largely thanks to food safety improvements and the public’s everlasting love for sweets. But cookie dough fudge takes it a step further. While fudge has been a classic treat for centuries, originating from the U.S. in the late 1800s, blending it with cookie dough is a modern twist that shows how food trends evolve. It’s that perfect combo of old-school comfort and new-school fun.

Why You’ll Love Chocolate Chip Cookie Dough Fudge

Get ready to fall in love with every creamy, chocolate-speckled bite. Here’s why:

Versatile: Great for holidays, birthdays, or just because. You can serve it chilled, at room temp, or in gift boxes.

Budget-Friendly: Uses basic pantry staples you likely already have at home.

Quick and Easy: No baking required, and it all comes together in under 20 minutes (plus chill time).

Customizable: Swap the chips, add nuts, or drizzle with caramel. Make it yours.

Crowd-Pleasing: Kids and adults can’t resist it. It disappears fast from any dessert table.

Make-Ahead Friendly: Preps beautifully the night before, and even better after chilling.

Great for Leftovers: Stays delicious for days in the fridge or even longer in the freezer.

Chef’s Pro Tips for Perfect Results

To make sure your fudge turns out perfect every single time, keep these little secrets in mind:

• Use mini chocolate chips so they don’t sink or melt too much when mixing.
• Make sure your butter is softened but not melted. This helps the texture stay smooth and creamy.
• Line your pan with parchment paper for easy removal and clean slicing.
• Don’t skip the heat-treated flour. It’s safer and gives that real cookie dough feel.
• Chill thoroughly before cutting. The colder, the cleaner the cut.

Kitchen Tools You’ll Need

No fancy tools here, just a few basics to make magic happen:

Mixing bowls: For combining all your ingredients.

Hand or stand mixer: To cream the butter and sugar to fluffy perfection.

Spatula: Helps with folding in the chips and spreading the fudge evenly.

Loaf pan or square baking dish: Your mold for perfect fudge squares.

Parchment paper: A must for easy release and no sticking.

Ingredients in Chocolate Chip Cookie Dough Fudge

This fudge is built on sweet, simple harmony. Each ingredient brings something special to the party:

1. All-purpose flour: 1 cup. Toasted to remove bacteria and bring that true cookie dough texture.
2. Unsalted butter: 1/2 cup (softened). Gives richness and that melt-in-your-mouth creaminess.
3. Brown sugar: 1/3 cup. Adds a hint of caramel and that classic cookie dough taste.
4. Granulated sugar: 1/4 cup. For added sweetness and balance.
5. Vanilla extract: 1 1/2 teaspoons. Rounds out the flavor and adds warmth.
6. Salt: 1/4 teaspoon. Balances the sweet and enhances every bite.
7. Sweetened condensed milk: 1 (14 oz) can. Creates that silky fudge base with no need for heavy cream.
8. Mini chocolate chips: 3/4 cup. The fun part. Tiny bursts of chocolate in every bite.

Ingredient Substitutions

Feel like switching things up? No problem.

All-purpose flour: Use almond flour for a gluten-free twist.

Brown sugar: Coconut sugar works well too for a deeper flavor.

Mini chocolate chips: Try chopped dark chocolate or even white chocolate chips.

Sweetened condensed milk: A dairy-free version can be subbed in for a vegan take.

Ingredient Spotlight

Sweetened Condensed Milk: This thick, sweet base is the secret to creamy, no-cook fudge. It blends effortlessly with the butter and sugar for a luscious texture.

Mini Chocolate Chips: Smaller than regular chips, these stay suspended in the fudge and keep their shape without overpowering every bite.

Instructions for Making Chocolate Chip Cookie Dough Fudge

Ready to dive in? Let’s walk through the process together. It’s easy, fun, and dangerously delicious.

1. Preheat Your Equipment:

No oven needed here, but do toast your flour in a pan or oven at 350°F for 5 minutes to kill any bacteria.

2. Combine Ingredients:

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in the vanilla and salt, then gradually add the heat-treated flour until combined.

3. Prepare Your Cooking Vessel:

Line an 8×8-inch or loaf pan with parchment paper, leaving overhang for easy lifting later.

4. Assemble the Dish:

Slowly stir in the sweetened condensed milk until smooth and creamy. Gently fold in the mini chocolate chips until evenly distributed.

5. Cook to Perfection:

No cooking here, just spoon the mixture into the prepared pan and smooth the top.

6. Finishing Touches:

Sprinkle extra mini chips on top if desired. Press them gently into the surface so they stick.

7. Serve and Enjoy:

Chill for at least 2 hours, preferably overnight. Lift from pan, slice into squares, and serve cold or at room temp.

Texture & Flavor Secrets

The beauty of this fudge lies in its creamy texture with little bursts of chocolate. The buttery base melts smoothly on your tongue, while the mini chips add contrast. The balance of brown sugar and vanilla mimics real cookie dough, but with a velvety finish that sets it apart.

Cooking Tips & Tricks

Want it perfect every time? Keep these in your back pocket:

• Make sure the butter is truly softened, not melted.
• Don’t skip heat-treating the flour.
• Stir chips in last and gently, to avoid melting.
• Chill overnight for cleanest cuts.

What to Avoid

Even simple recipes need a little care. Here’s what to look out for:

• Overheating the flour: It can burn fast. Keep an eye on it.
• Using melted butter: Makes the mixture too runny and greasy.
• Not chilling long enough: You’ll end up with sticky mess instead of clean squares.

Nutrition Facts

Servings: 16

Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes

Cook Time: 5 minutes (for flour)

Total Time: 2 hours 20 minutes (including chill time)

Make-Ahead and Storage Tips

The best part? This fudge loves a fridge nap. You can make it the night before a party or stash it for sweet cravings. Store it in an airtight container for up to a week in the fridge, or freeze it for up to 3 months. Just let it thaw in the fridge before eating.

How to Serve Chocolate Chip Cookie Dough Fudge

Cut it into cute little squares and stack them high on a dessert board. Serve with a scoop of vanilla ice cream or a warm mug of coffee. It’s also great tucked into lunchboxes or added to cookie trays during the holidays.

Creative Leftover Transformations

Leftovers? Lucky you. Here’s how to remix them:

• Chop and stir into vanilla ice cream for homemade cookie dough crunch.
• Crumble over brownies or cupcakes as a fun topping.
• Press into the bottom of a mini cheesecake for a surprise layer.

Additional Tips

• Use parchment paper with overhangs for easy lifting.
• Wipe your knife between cuts for perfect squares.
• Add a pinch of cinnamon for a warm twist.

Make It a Showstopper

Presentation matters. Cut the fudge into equal squares and arrange them neatly. Dust with a tiny bit of cocoa powder or sea salt flakes for a pretty, gourmet finish. Wrap individual pieces in wax paper for sweet little take-home gifts.

Variations to Try

• Peanut Butter Swirl: Drop spoonfuls of peanut butter into the mix and swirl before chilling.
• Sprinkle Explosion: Add rainbow sprinkles instead of chocolate chips for a birthday version.
• Mocha Fudge: Add 1 teaspoon of espresso powder to the base for a coffee-kissed twist.
• Cookies and Cream: Stir in crushed chocolate sandwich cookies instead of chips.
• Nutty Delight: Add chopped walnuts or pecans for crunch and richness.

FAQ’s

Q1: Can I skip heat-treating the flour?
A1: It’s not recommended. Raw flour can carry bacteria, so always toast it first.

Q2: Can I use regular-sized chocolate chips?
A2: You can, but mini chips mix in more evenly and don’t overpower the texture.

Q3: Is this recipe safe for kids?
A3: Absolutely. No raw eggs or uncooked ingredients that pose risks.

Q4: How long does it last in the fridge?
A4: Up to 1 week when stored in an airtight container.

Q5: Can I make this vegan?
A5: Yes, use dairy-free butter, sweetened condensed coconut milk, and vegan chocolate chips.

Q6: Can I freeze it?
A6: Definitely. Freeze in layers separated by wax paper for up to 3 months.

Q7: Why is my fudge too soft?
A7: It likely wasn’t chilled long enough or the butter was too soft. Give it more time in the fridge.

Q8: Can I double the recipe?
A8: Yes, just use a larger pan and increase chill time slightly.

Q9: What’s the best way to cut it?
A9: Use a sharp knife and clean it between cuts for perfect squares.

Q10: Can I add other mix-ins?
A10: Of course! Try chopped candies, crushed cookies, or even mini marshmallows.

Conclusion

There’s something incredibly satisfying about this chocolate chip cookie dough fudge. It captures the joy of licking the spoon as a kid, wrapped up in a grown-up, giftable treat. Whether you’re whipping up a quick dessert or treating yourself after a long day, this recipe has you covered. Make a batch, share a few (if you can), and keep the rest for those sweet little moments that need a lift.

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