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20 minutes minutes
Sweet Treat
Karly Campbell
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This cookie dough fudge is such a hit with everyone who tries it!
Guys. I know.
You’re thinking fudge is a Christmas thing.
Well, I’m here to tell you that isn’t true. You can make and eat fudge any time of year. I mean, you’re an adult. You make the rules. Isn’t that how it works?
We have to pay bills and do adult-y things. We should totally get to eat fudge for breakfast 5 days a week.
I thought this Chocolate Chip Cookie Dough Fudge from The Cookie Dough Lover’s Cookbook (love this book!) would be pretty much perfect for Valentine’s Day. Or a Tuesday. Or a Sunday. Or a…well, yeah. Any day. I mean, fudge is fudge. Just enjoy it.
Other recipes that you can make at any time of the year, without judgement from me? Cookies and Cream Fudge.White Chocolate Fudge <—It’s loaded with pretzels. And of course pretty much anything else ever, because I don’t follow the rules. I make the rules. And the rules are that there are no rules. Pumpkin at Easter. Reese’s Eggs at Christmas. Whatever. #RebelWithoutACause
This easy fudge recipe tastes like cookie dough!
You’ll notice this recipe says to use 4 to 5 cups of powdered sugar. The texture of the fudge will change depending on how much sugar you use. If you’d like a firmer fudge that you can serve at room temperature, use the full 5 cups. If you’d like a softer fudge that isn’t quite as sweet, use 4 cups and serve it straight from the fridge.
I prefer this to be less sweet and serve it from the fridge. Either way, this recipe is going to have a lot of sugar, so you’ll want to cut these into itty bitty pieces. You can always eat two, right? Like I said, you’re the boss.
Recipe
Chocolate Chip Cookie Dough Fudge
This fudge is a cookie dough lover's dream! Be sure to cut the pieces small as they are intensely sweet and rich!
3.66 from 67 votes
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Prep20 minutes minutes
Chill3 hours hours
Total20 minutes minutes
Serves 64 1-inch pieces
Ingredients
For the cookie dough:
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons half and half
- 1/2 cup all-purpose flour
For the fudge:
- 1/3 cup brown sugar packed
- 1/3 cup butter
- Pinch of salt
- 1/3 cup half and half
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Instructions
Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes.
Beat in the vanilla, salt, and half and half.
Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.
Nutrition Information:
Calories: 74kcal (4%)| Carbohydrates: 12g (4%)| Fat: 2g (3%)| Saturated Fat: 1g (6%)| Cholesterol: 7mg (2%)| Sodium: 28mg (1%)| Potassium: 5mg| Sugar: 10g (11%)| Vitamin A: 85IU (2%)| Calcium: 6mg (1%)| Iron: 0.1mg (1%)
Author: Karly Campbell
Course:Dessert
Cuisine:American
Did You Make This?Tag Us On Instagram
Need more treats? Lucky for you, I have lots more where this came from!
Oreo Cookie Fudge
Butterfinger Fruit Dip
Skillet Cookie
Chocolate Peanut Butter Buckeye Cake
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Reader Interactions
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Melinda Colegrove says
How long do you typically let the fudge cool for before adding chocolate chips? I guess I didn’t wait long enough and ended up with chocolate cookie dough fudge instead of chocolate chip. 🙂 I think it will still taste good though!
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Karly says
It really cools enough for me when I’m adding in the powdered sugar and mixing it a cup at a time. You must have just moved a lot faster than I do. I do transfer it out of the hot pan and into a mixing bowl as well. 🙂
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Faisal Ali says
What a great recipe! Easy to make & delicious. Everyone that tries said, “The best fudge I’ve ever had!” I will definitely make again & again.
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Jenna says
I used heavy cream rather than half and half after reading so many comments saying the fudge wouldn’t set up. It set up just fine but was way too sweet (I used 4 cups powdered sugar). I won’t be making this again. Heavy cream has less sugar than half and half, so it would’ve been even sweeter had I used half and half.
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Karly says
Sorry it wasn’t a hit for you. It is definitely a very sweet fudge. 🙂
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Laura Smith says
I just made this and it is in the fridge. I was also concerned about the brown sugar in both parts of the recipe. I used 4 cups of powdered sugar but it was too hard to stir so I didn’t add more. I am hoping to serve it at Bunco tomorrow night.
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Karly says
Hope you enjoy!
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Beki says
Does this fudge have to be refrigerated after it is made? I was hoping to mail some to my family.
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Alli says
What a great recipe! Easy to make & delicious. Everyone that tries said, “The best fudge I’ve ever had!” I will definitely make again & again.Reply
Colt says
It lists brown sugar twice im assuming for each recipe but it doesnt say which measurement to use for each and it also doesnt say to add in the powdered sugar, im confused, could you please clarify for me?
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Samed raheel says
What is half and half?
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Karly says
It’s half milk and half heavy cream. In America, it’s sold near the heavy cream in the same small containers.
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Iv says
Hell, there isnt half and half sold in my country, or at least not in regular stores. What would be best to use instead? Milk or cream? Thanks.
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Karly says
I would use half milk and half cream, as that is going to give you the closest thing to half and half.
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Carey says
I used 4 cups of powdered sugar….it didnt set up solid after it had been in the fridge in for over 5 hours it was soft enough that it needed a spoon to be eaten and too sweet to think about adding more powdered sugar
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Sharon says
Please tell me what half an half is .. Thanku
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Felicia says
Ok thanks so are you telling me to go with the five cups of sugar I will let you know how they came out on my second try again thanks and also your picture looks like it came out make them look like there white I will try to take a picture of mine and post it to let you see how they ve turned out
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Felicia says
Hello how are you thank you for responding so how much powder suger do you need to use the recipe calls for 4-5 cups I used 4 and if you don’t have half and half can you use whole milk I would like to go ahead and try them again sometime next month
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Karly says
The recipe will be firmer if you use more sugar, but it will also get sweeter. I definitely recommend half and half as it’s thicker and should help the fudge set better.
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Felicia says
Hello how are you
I saw this recipe and decided to pin it because the picture looked great and I just love chocolate chip cookies and so the thought of having it in a fudge would be cool how ever I made these last night and let them sit in the fridge overnight because they weren’t quite set in the time frame you suggested and they still didn’t set so I was a little disappointed but how ever the dough was really sweet so I’m thinking. About trying to create something else with cookie dough instead of wasting it.Reply
Karly says
Hi Felicia! Sorry to hear that you had problems with this one. As I mentioned, the fudge is very sweet. You do have to use quite a bit of powered sugar to get it to set properly. Sorry it didn’t work out for you!
Reply
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