A simple cookie dough fudge that can be made on your stovetop in a matter of minutes, no candy thermometer required. There are no eggs in this cookie dough, making it a safe-to-eat indulgence!
So how was everyone’s Easter weekend?
Mine was pretty pleasant, we spent it with Zach’s family and the weather was absolutely beautiful. Zach’s mom always gives us an Easter basket filled with our favorite candies, and I ate about 500 too many peanut butter eggs (my love of peanut butter runs deep).
I’m really hoping that you aren’t sick of candy yet, though, because I have a cookie dough fudge recipe that falls quite squarely in that category to share with you today.
If you’ve been following my blog from the beginning (Hi, Mom!) you might know that I already have a cookie dough fudge recipe, (hence the “2.0” here) so why add another one?
Primarily because my love of cookie dough runs so deep that one way to eat it just isn’t enough.
Partially because I’ve been making a lot of condensed milk fudge recipes recently and love the smooth texture of them and the breeziness with which they can be made.
Lastly because I worry just a bit about sharing recipes made with raw flour. This recipe heats the flour in the saucepan with the rest of the ingredients, so it’s a bit less raw than my other cookie dough recipes, but it still has a very distinct cookie dough taste.
All of the key players for a good, rich cookie dough flavor are accounted for without bringing any raw eggs into the mix. We have brown sugar (you can use light or dark, I tried both and didn’t have a preference either way) and a little extra vanilla extract so that the best flavors of the dough really shine through.
You’ll pour half of the cookie dough fudge into the pan and sprinkle chocolate chips over that, and then pour the rest of the fudge, add the remaining chocolate chips and then use a knife to swirl. Because the fudge is (obviously) hot while you are pouring it, the chips won’t retain much of their chip-like shape in the center of the fudge, but they do make for a pretty chocolate swirl rippling throughout.
Top everything off with a few more chocolate chips (which will hold their shape) and you’re golden.
Enjoy, and I’m in the final steps of editing a video for this recipe, so I’ll be sharing that here and on my Facebook page soon!
Cookie Dough Fudge 2.0
- 14 oz sweetened condensed milk (396g)
- 2 cups white chocolate chips (340g)
- 3 Tablespoons butter (42g)
- ½ cup brown sugar (100g) light or dark, either works
- 1 cup flour (135g)
- 1 teaspoon cornstarch
- 2 teaspoons vanilla
- ½ teaspoons salt
- ¾ cup chocolate chips combination of mini and regular
- Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
- Combine condensed milk, white chocolate chips, butter, and brown sugar in a medium-sized saucepan over medium-low heat. Stir frequently until chocolate and butter are melted and ingredients are well-combined.
- Reduce heat to low. Add flour and corn starch, stir well until completely combined and mixture is smooth.
- Add vanilla and salt, stir well.
- Pour about ⅓-½ of the fudge into prepared pan. Immediately sprinkle about half of your chocolate chips over the top of the batter, then pour remaining fudge over top.
- Sprinkle remaining chocolate chips over the top of the fudge. Use a knife to swirl slightly.
- Allow to cool completely before cutting and serving -- several hours at room temperature or about 1 hour in refrigerator.
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