Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge: The Ultimate Decadent Treat

If you’re a fan of chocolate chip cookies, cookie dough, and fudge—then this recipe is your dessert dream come true. Chocolate Chip Cookie Dough Fudge combines the rich, creamy texture of homemade fudge with the irresistible taste of edible cookie dough and melty chocolate chips. It’s a no-bake confection that’s as easy to make as it is delicious to devour. Whether you’re preparing for a holiday, a party, or just treating yourself, this fudge is guaranteed to be a crowd-pleaser.

The History of Chocolate Chip Cookie Dough Fudge

The origins of fudge date back to the late 19th century in the United States, where it was first made as a creamy, sugary confection often flavored with chocolate or vanilla. Over time, bakers began experimenting with mix-ins, leading to creative variations like peanut butter, caramel swirls, and eventually cookie dough.

Meanwhile, the concept of edible cookie dough gained popularity in the early 2000s, especially after people discovered the joy of eating raw dough without the risk of salmonella (thanks to heat-treated flour and eggless recipes). This paved the way for desserts that mimic the flavor and texture of cookie dough while being safe to consume uncooked.

Combining these two beloved treats—fudge and cookie dough—was a natural evolution. Chocolate Chip Cookie Dough Fudge emerged as a hybrid dessert, capturing the dense creaminess of fudge with the nostalgic chewiness of cookie dough. It’s now a staple at bake sales, gift exchanges, and family gatherings, loved for its indulgent profile and simplicity.

Ingredients Breakdown: What Makes This Fudge So Special?

The magic of Chocolate Chip Cookie Dough Fudge lies in its carefully balanced ingredients. Each component plays a crucial role in creating the perfect texture and flavor. Here’s a detailed look:

Sweetened Condensed Milk – Acts as the base of the fudge, providing sweetness, creaminess, and binding power without requiring cooking. It’s essential for achieving that smooth, melt-in-your-mouth consistency.
Peanut Butter – Adds richness and depth. It helps bind the ingredients and gives a subtle nutty undertone that complements the chocolate perfectly. You can use creamy or crunchy, depending on your preference.
Vanilla Extract – Enhances the overall flavor, giving the fudge a warm, bakery-style aroma.
Salted Butter – Adds moisture and richness. The salt balances the sweetness and elevates the other flavors.
Heat-Treated Flour – A must for edible cookie dough. Regular flour can contain harmful bacteria, so heating it to 165°F (74°C) kills pathogens and makes it safe to eat raw.
Brown Sugar – Provides a deep, caramel-like sweetness that mimics real cookie dough. It also contributes to the soft, chewy texture.
Mini Chocolate Chips – These are ideal because they distribute evenly and don’t sink to the bottom. They add bursts of chocolate in every bite.
White Chocolate Chips (for the fudge layer) – Melted into the condensed milk mixture, they form the silky fudge base. Their mild sweetness pairs beautifully with the cookie dough chunks.
Sprinkle of Sea Salt (optional garnish) – A pinch on top enhances all the flavors and adds a gourmet touch.

Step-by-Step Recipe: How to Make Chocolate Chip Cookie Dough Fudge

This no-bake fudge is incredibly simple and takes less than 30 minutes of hands-on time. Follow these steps for flawless results every time.

Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper and set aside.
Heat-Treat the Flour: In a microwave-safe bowl, spread 1 cup of all-purpose flour in an even layer. Microwave in 30-second intervals, stirring between each, until the internal temperature reaches 165°F (74°C). Alternatively, bake at 350°F (175°C) for 5 minutes. Let cool completely before using.
Make the Cookie Dough: In a large mixing bowl, beat together ½ cup softened unsalted butter, ⅓ cup brown sugar, and 1 teaspoon vanilla extract until creamy. Add the cooled, heat-treated flour and mix until a soft dough forms. Fold in ½ cup mini chocolate chips. Set aside.
Prepare the Fudge Base: In a medium saucepan over low heat, combine 1 can (14 oz) sweetened condensed milk, 1 cup white chocolate chips, 2 tablespoons creamy peanut butter, and 1 tablespoon salted butter. Stir constantly until fully melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract.
Assemble the Fudge: Pour half of the fudge mixture into the prepared pan and spread evenly. Crumble small pieces of the cookie dough over the surface, pressing them gently into the fudge. Pour the remaining fudge mixture on top and smooth with a spatula.
Add Final Touches: Sprinkle extra mini chocolate chips over the top and lightly press them in. For a gourmet finish, sprinkle a pinch of flaky sea salt.
Chill Until Set: Refrigerate for at least 3–4 hours, or freeze for 1 hour if you’re in a hurry. The fudge should be firm to the touch.
Cut and Serve: Use the parchment overhang to lift the fudge out of the pan. Place on a cutting board and slice into 1-inch squares using a sharp knife dipped in hot water for clean edges.

Tips for Perfect Chocolate Chip Cookie Dough Fudge Every Time

Always heat-treat the flour – Never skip this step. Raw flour can harbor bacteria that cause foodborne illness.
Use mini chocolate chips – They disperse more evenly and won’t weigh down the dough or sink through the fudge layers.
Don’t overmix the cookie dough – Mix just until combined to avoid a tough texture.
Chill the fudge thoroughly – Rushing this step leads to messy, soft cuts. Patience ensures clean slices.
Line the pan well – Parchment paper prevents sticking and makes lifting the fudge out effortless.
Dip your knife in hot water – Wipe it dry between cuts for picture-perfect squares.
Store properly – Keep in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.

Variations and Customizations

One of the best things about this fudge is how easily it can be customized. Try these fun twists to suit your taste or occasion:

Nut-Free Version: Replace peanut butter with sunflower seed butter or omit entirely. Use dairy-free chocolate chips if needed.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are certified gluten-free.
Vegan Adaptation: Use plant-based butter, vegan sweetened condensed milk (available commercially or homemade), and dairy-free chocolate chips.
Flavor Twists: Add a splash of almond extract to the cookie dough, or swirl in caramel or Nutella between layers.
Cookie Dough Varieties: Swap chocolate chips for M&M’s, toffee bits, or chopped Oreos in the dough layer.
Fudge Base Options: Instead of white chocolate, try milk chocolate, dark chocolate, or a combination for a deeper flavor.
Layered Look: Create a tricolor fudge by making separate layers—chocolate, vanilla, and cookie dough—and stacking them before chilling.
Holiday Themes: Add festive sprinkles, colored sugar, or seasonal shapes (like hearts for Valentine’s Day or red/green chips for Christmas).

Health Considerations and Nutritional Value

While Chocolate Chip Cookie Dough Fudge is undeniably indulgent, it’s important to enjoy it in moderation. Here’s what you should know:

High in Sugar and Calories: Due to sweetened condensed milk, brown sugar, and chocolate, this fudge is calorie-dense. A single square (about 1 oz) contains approximately 150–180 calories, 8–10g of fat, and 15–20g of carbohydrates, mostly from sugars.
Contains Dairy and Gluten: Not suitable for those with lactose intolerance or celiac disease unless modified with alternative ingredients.
Safe to Eat Raw: Thanks to heat-treated flour and no raw eggs, this version is safe for all ages—unlike traditional cookie dough.
Portion Control is Key: Cut small squares and savor slowly. This fudge is rich, so a little goes a long way.
No Artificial Ingredients: When made with quality ingredients, this fudge avoids preservatives, artificial flavors, and trans fats.
Energy Boost: The combination of carbs and fats provides quick energy, making it a good treat before or after physical activity—if consumed mindfully.

For a slightly healthier twist, consider using reduced-sugar condensed milk, coconut oil instead of butter, or dark chocolate with higher cocoa content for antioxidants.

Ingredients

Makes one 8×8-inch pan (about 16–25 squares, depending on size)

For the Cookie Dough Layer:

1 cup all-purpose flour (heat-treated)
½ cup unsalted butter, softened
⅓ cup packed light brown sugar
1 teaspoon pure vanilla extract
½ cup mini semi-sweet chocolate chips

For the Fudge Layer:

1 (14 oz) can sweetened condensed milk
1 cup white chocolate chips
2 tablespoons creamy peanut butter
1 tablespoon salted butter
1 teaspoon vanilla extract
½ cup mini chocolate chips (for topping)
Pinch of flaky sea salt (optional)

Directions

Line an 8×8-inch baking dish with parchment paper and lightly grease. Set aside.
Heat-treat the flour: Spread flour on a microwave-safe plate and microwave in 30-second bursts, stirring in between, until it reaches 165°F. Let cool completely.
In a bowl, beat softened butter and brown sugar until creamy. Mix in vanilla. Gradually add cooled flour and mix until a dough forms. Fold in ½ cup mini chocolate chips. Set aside.
In a saucepan over low heat, combine sweetened condensed milk, white chocolate chips, peanut butter, and salted butter. Stir continuously until smooth and fully melted. Remove from heat and stir in vanilla extract.
Pour half of the fudge mixture into the prepared pan and spread evenly.
Break the cookie dough into small pieces and scatter over the fudge layer. Gently press down.
Pour the remaining fudge mixture on top and smooth with a spatula.
Sprinkle additional mini chocolate chips over the surface and lightly press in. Add a pinch of sea salt if desired.
Refrigerate for at least 3–4 hours or until firm.
Lift the fudge out using the parchment paper. Cut into squares with a hot, clean knife.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.

FAQ

Can I make this fudge without peanut butter?
Yes! Omit it or replace with almond butter, sunflower seed butter, or even a dairy-free alternative. You can also use an extra tablespoon of butter for creaminess.

Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria like E. coli. Heating it to 165°F ensures it’s safe to eat without baking, which is essential for no-bake recipes.

Can I use regular chocolate chips instead of mini?
You can, but mini chips distribute more evenly and create a better texture. Regular chips may sink or clump.

How long does this fudge last?
Up to 2 weeks in the refrigerator or 3 months in the freezer. Store in an airtight container with parchment between layers to prevent sticking.

Can I freeze the fudge?
Absolutely! Wrap tightly in plastic or place in a freezer-safe container. Thaw in the fridge for 1–2 hours before serving.

Is this recipe safe for kids?
Yes, as long as the flour is properly heat-treated and no raw eggs are used. It’s a safe, fun treat for children to help make and enjoy.

Can I make this in a larger pan?
Yes. Use a 9×13-inch pan for thinner fudge—adjust chilling time accordingly. You may want to double the recipe for full thickness.

What if my fudge turns out too soft?
It likely needs more chilling time. If the issue persists, ensure you’re using fresh, high-ratio ingredients and not substituting condensed milk with alternatives.

Summary

Chocolate Chip Cookie Dough Fudge is a luscious, no-bake dessert that blends creamy fudge with chunks of edible cookie dough and melty chocolate chips. Easy to make and impossible to resist, it’s the ultimate treat for cookie lovers of all ages.

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