Cookie dough fudge

“`html

Last December, my youngest daughter Emma came home from a holiday party absolutely raving about something called cookie dough fudge. She kept describing this magical treat that tasted exactly like eating cookie dough straight from the bowl, but somehow even better. Naturally, Mateo and I took this as a personal challenge in our kitchen.

After several delicious attempts (the family didn’t complain about being taste-testers), we perfected our own version of this irresistible cookie dough fudge. Now it’s become our go-to treat for birthdays, girls’ nights, and those moments when we need something wonderfully indulgent without turning on the oven.

This cookie dough fudge combines the beloved flavor of chocolate chip cookie dough with the creamy, melt-in-your-mouth texture of classic fudge. The best part? You don’t need any fancy equipment or complicated techniques. Moreover, this recipe comes together in about fifteen minutes of active time, making it perfect for busy families who still want homemade treats.

Why You’ll Love This Cookie Dough Fudge Recipe

This cookie dough fudge delivers pure comfort in every bite. First, it requires no baking whatsoever, which means you can make it even during hot summer months. Second, the recipe uses simple pantry ingredients that you probably already have on hand.

The texture of this cookie dough fudge hits that sweet spot between creamy and slightly dense. It melts perfectly on your tongue while maintaining enough structure to cut into clean squares. Additionally, this treat satisfies that cookie dough craving we all get without the concern of raw eggs.

My daughters love helping me make this cookie dough fudge because it feels more like a fun project than actual cooking. The mixing process is straightforward, and they enjoy choosing their favorite mix-ins. Furthermore, this recipe makes an impressive gift during the holidays. I’ve packaged it in cute tins for neighbors and teachers, and it always gets rave reviews.

Another reason you’ll adore this cookie dough fudge is its versatility. You can customize the flavors, adjust the sweetness, and experiment with different chocolate chips. The base recipe is incredibly forgiving, making it ideal for both beginners and experienced cooks alike.

Ingredients You’ll Need

Gathering your ingredients before you start makes creating this cookie dough fudge a breeze. Here’s everything you’ll need:

Remember to heat-treat your flour before using it in this cookie dough fudge. Simply spread it on a baking sheet and bake at 350°F for 5 minutes. This step eliminates any potential bacteria, making the flour safe to consume raw.

Substitutions & Variations

This cookie dough fudge adapts beautifully to different tastes and dietary needs. If you can’t find sweetened condensed milk, try making your own with milk and sugar, though the canned version works best for texture.

For a richer flavor, swap half the white chocolate chips with milk chocolate. Mateo sometimes uses dark chocolate chips for a more sophisticated cookie dough fudge that appeals to adult palates. You can also experiment with different extracts like almond or butter vanilla for unique flavor profiles.

Looking for a gluten-free cookie dough fudge? Simply substitute the all-purpose flour with your favorite gluten-free blend. Make sure to heat-treat it the same way. The texture remains wonderfully creamy and delicious.

For variations, try adding chopped pecans, walnuts, or even crushed pretzels for extra crunch. My older daughter loves when I add toffee bits to the cookie dough fudge mixture. You could also swirl in some peanut butter or Nutella before refrigerating for a marbled effect.

If you prefer less sweetness, reduce the granulated sugar to 2 tablespoons. The brown sugar provides most of that classic cookie dough flavor, so you can adjust the white sugar without losing the essence of this cookie dough fudge.

Step-by-Step Instructions

Making this cookie dough fudge is remarkably simple. Follow these easy steps for perfect results every time.

Step 1: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This makes removing your cookie dough fudge much easier later.

Step 2: In a large microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval. This usually takes about 90 seconds total. Don’t rush this step, as overheating can cause the chocolate to seize.

Step 3: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2 minutes with a hand mixer. The mixture should look pale and airy.

Step 4: Add the vanilla extract, sweetened condensed milk, and salt to the butter mixture. Blend everything together until completely smooth and well combined.

Step 5: Gradually fold in the heat-treated flour, mixing just until incorporated. Don’t overmix your cookie dough fudge base, as this can make it tough.

Step 6: Stir in the mini chocolate chips, reserving a few tablespoons for topping if desired. Make sure they’re evenly distributed throughout the cookie dough mixture.

Step 7: Pour the melted white chocolate into the cookie dough mixture and fold gently until just combined. You want some marbling, so don’t mix it completely smooth.

Step 8: Transfer the mixture to your prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top, gently pressing them into the surface.

Step 9: Refrigerate the cookie dough fudge for at least 3 hours, or until completely firm. Overnight works even better for the cleanest cuts.

Pro Tips for Success

Creating the perfect cookie dough fudge requires just a few insider tricks that Mateo and I have learned over time. First, always use room temperature butter. Cold butter won’t cream properly, and melted butter will change the texture of your cookie dough fudge entirely.

When melting white chocolate, patience is key. White chocolate burns more easily than regular chocolate, so those 30-second intervals really matter. Stir thoroughly between each heating to distribute the warmth evenly.

For the cleanest cuts, remove your cookie dough fudge from the refrigerator and let it sit at room temperature for about 10 minutes. Then, use a sharp knife that you’ve run under hot water and dried. Wipe the knife clean between each cut for professional-looking squares.

Don’t skip the flour heat-treatment step. This crucial step makes your cookie dough fudge safe to eat without baking. I usually heat-treat a large batch of flour and keep it in an airtight container for whenever cookie dough cravings strike.

If your mixture seems too thick to spread, add an extra tablespoon of sweetened condensed milk. Conversely, if it seems too thin, add another couple tablespoons of heat-treated flour. The consistency should resemble thick cookie dough.

Consider investing in mini chocolate chips specifically for this cookie dough fudge. They distribute more evenly throughout the mixture than regular-sized chips, giving you chocolate in every single bite.

Storage & Reheating Tips

Proper storage keeps your cookie dough fudge fresh and delicious for days. Store it in an airtight container in the refrigerator for up to two weeks. Layer pieces between parchment paper to prevent sticking.

This cookie dough fudge also freezes beautifully for up to three months. Wrap individual pieces in plastic wrap, then place them in a freezer-safe container. This way, you can grab a piece whenever you need a sweet treat.

When serving frozen cookie dough fudge, let it thaw in the refrigerator for a few hours or at room temperature for about 30 minutes. The texture remains perfectly creamy after freezing, which makes it great for make-ahead entertaining.

Avoid storing this cookie dough fudge at room temperature for extended periods, especially in warm weather. The butter and chocolate can soften too much, making it messy to handle. However, letting it sit out for 15 minutes before serving allows the flavors to bloom beautifully.

What to Serve With This Recipe

Cookie dough fudge shines as a standalone dessert, but it also pairs wonderfully with other treats. Serve it alongside fresh berries for a nice contrast to its richness. The tartness of raspberries or strawberries cuts through the sweetness perfectly.

For parties, I arrange cookie dough fudge squares on a platter with other no-bake treats like peanut butter balls and chocolate truffles. This creates an impressive dessert board that requires minimal effort.

Coffee and this cookie dough fudge make an excellent combination. The bitter notes in espresso complement the sweet, buttery flavors beautifully. Mateo particularly enjoys it with a strong cappuccino during our weekend brunches.

Try crumbling cookie dough fudge over vanilla ice cream for an incredible sundae. You could also use small pieces as a topping for brownies or chocolate cake. The possibilities are endless when you have this versatile treat on hand.

During holidays, I include cookie dough fudge in gift baskets alongside homemade cookies, candied nuts, and hot chocolate mix. It adds a special homemade touch that people genuinely appreciate.

FAQs

Can I make cookie dough fudge without sweetened condensed milk?

Yes, though sweetened condensed milk creates the best texture for cookie dough fudge. You can substitute with a mixture of heavy cream and powdered sugar, but the consistency may differ slightly. Use about 3/4 cup heavy cream mixed with 1 cup powdered sugar as an alternative.

Why is my cookie dough fudge too soft?

Soft cookie dough fudge usually means it needs more refrigeration time or contains too much liquid. Make sure you’ve chilled it for at least 3 hours. Additionally, verify you used the correct amount of flour and that your butter wasn’t melted. If it’s still soft, add 2-3 more tablespoons of heat-treated flour next time.

Is it safe to eat raw flour in cookie dough fudge?

Raw flour can contain bacteria, which is why this cookie dough fudge recipe requires heat-treated flour. Heating flour to 350°F for 5 minutes kills any potential bacteria, making it completely safe to consume without baking. Never skip this important step.

How long does cookie dough fudge last in the refrigerator?

Properly stored cookie dough fudge lasts up to two weeks in the refrigerator. Keep it in an airtight container to prevent it from absorbing other food odors. For longer storage, freeze it for up to three months. The texture and flavor remain excellent after freezing.

Can I use regular chocolate chips instead of white chocolate?

Absolutely! You can customize your cookie dough fudge with any type of chocolate. Milk chocolate creates a sweeter version, while dark chocolate offers a more sophisticated flavor. You could even use a combination of different chocolates for interesting layers and swirls.

Nutrition Information (per serving)

Based on 16 servings per batch:

This cookie dough fudge has become one of our family’s most treasured recipes. Every time I make it, I’m reminded of Emma’s excitement that winter evening and how food truly brings us together. Whether you’re making it for a special occasion or just because you deserve something sweet, this cookie dough fudge delivers happiness in every single bite. The simple ingredients, easy process, and absolutely delicious results make it a recipe you’ll return to again and again.

“`