This easy cookie dough-flavored fudge requires no stove top, no candy thermometer, no eggs and no hassle. Enjoy the delicious taste of raw cookie dough without having to worry about uncooked eggs or ever preheating your oven.
The saying goes that it’s the simple things in life that are the most extraordinary*.
Right now, I couldn’t agree with that more.
The feeling of warm sunshine on your face after a long cold winter, being greeted by your puppy at the door at the end of a long day at work (puppies in general, really), a pan of chocolate chip cookies cooling on top a stove…
All lovely. All simple.
Sometimes I have to remind myself that the quality of a recipe is not lessened just because it is simple.
I find that when I’m in the kitchen, I waver constantly between preferring simplicity and complexity in my recipes. Too often I feel that a recipe should be complicated in order to be good and sophisticated.
While complexity may lend itself to a recipe being more sophisticated (and I hardly consider cookie dough fudge to be a sophisticated dessert!) it doesn’t necessarily mean it’s always the best route to the most desirable outcome (here: delicious cookie dough fudge).
My first few attempts with this fudge were done on stove top, candy thermometer in hand.
Meh. Blah. Not quite right. A mess of melted chocolate chips when I wanted them to stay solid because what is cookie dough fudge without solid chocolate chips?!
The obvious thing to do was to switch over to my KitchenAid but I was reluctant, and when I finally made the move I felt like I was giving up.
My guilt was alleviated when this “simple” method resulted in the creamiest, softest, most perfect chocolate chip studded authentic tasting cookie dough fudge my taste buds had ever encountered.
Sometimes it’s important to just relax and remind yourself that simple is just fine.
Enjoy these simply wonderful cookie dough fudge squares, and leave your candy thermometer in the drawer.
Easy Cookie Dough Fudge
Print Pin RateIngredients
- 12 Tbsp salted butter softened to room temperature (do not microwave/melt and do not use margarine, people have reported difficulties when doing this)
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/3 cup brown sugar packed
- 1 1/4 cup all-purpose flour
- 3 cups powdered sugar
- 1 cup chocolate chips
Instructions
- Line a 9x9 pan with parchment paper and set aside.
- In KitchenAid (or with hand mixer, just make sure your butter is softened to room temperature) cream together butter, heavy cream and condensed milk on medium speed.
- Add vanilla and stir again.
- Add brown sugar and stir on medium speed until all ingredients are combined, occasionally pausing to scrape down the sides.
- Gradually add flour and powdered sugar, continuing to pause to scrape down the sides as needed until all ingredients are combined.
- Stir in chocolate chips and pour fudge into prepared pan.
- Refrigerate for at least 2 hours before cutting and serving.
Nutrition
*The Alchemist by Paulo Coelho. Read it, if you haven’t yet!
Leah Tyson says
is it safe to use flour when it is not cooked or baked?
Sam says
Hi Leah! You can cook the flour before using to be safe, I include instructions on how to heat treat flour in my edible cookie dough post.
Phelicia says
This rating is 4 the recipe/instructions only as I haven’t tasted the fudge yet.
Seemed like by the time I added part of the flour and powered sugar the consistency of the fudge was way 2 thick. Could not use the mixer any longer, just had 2 hand stir (even that was difficult). So, adding the chocolate chips was very difficult along with spreading it onto the lined dish. I have 2 make another batch of this, Sam can u tell me what I might have done wrong or can suggest what I can do 2 correct the thickness? I followed ur instructions completely. Thanks so very much.
Sam says
Hi Phelicia! I’m sorry that it was so thick/difficult for you! I would add the flour first (make sure to measure the flour properly, it’s easy to accidentally over-measure) and stir that in and then only add as much powdered sugar as is needed to get the right consistency. I really hope that helps and hope the fudge is a success for you ultimately!
Jana Rawitser says
Taste is great. But doesn’t set up like fudge ! What do I do to it?
Sam says
How long has it been in the fridge? It might need a bit more time.
Liv says
I love the concept of this recipe, as the ones I’ve tried have been dominated by the white chocolate taste so I’m happy to try something different. I just made it and it seemed like a whipped cream like consistency, what consistency should it be before putting it in the pan? Do you recommend more powdered sugar as a fix?
Sam says
Hi Liv! It usually has a frosting like consistency. If it is too thin, you can add a little more flour or powdered sugar. 🙂
Jennifer Vallone says
This recipe is super easy and sure to please anyone who loves cookie dough!
Sam says
So glad you enjoyed, Jennifer!!
Donna says
Would you recommend the Semi-sweet or the Milk Chocolate fore the chocolate chips?
Sam says
Semi-sweet is what I used for the recipe. 🙂
Kate says
12tbs of butter, how many grams do you think that would be?
Sam says
It’s 170 grams. 😃
Roberta Jensen says
Does this freeze OK, if made ahead of time for Christmas ???
Sam says
I haven’t frozen it, but it should be fine! Here is an article I found on how to properly freeze fudge: https://friskyforks.com/can-you-freeze-homemade-fudge/ I hope that helps!!
Cristi says
My apologies. I see you have answered my questions. Can there be a substitute for the cream if you want the fudge to be non-perishable? Crisco? Trader Joe’s Shelf-Stable Whipping Cream?
Sam says
I actually have another cookie dough fudge recipe that would be more non-perishable if you want to try this one out: https://sugarspunrun.com/cookie-dough-fudge-2-0/
Cristi says
I know you posted this recipe a couple years ago but I recently came across it. It reminds of a white chocolate chocolate chip brownie a bakery I used stopped making years ago. Since the recipe calls for cream, does the fudge need to be kept refrigerated? Also, I typically keep whipping cream, not heavy cream, in the house, can that be used instead? Thanks!
Sam says
Hi Cristi! I do keep the fudge refrigerated just to be safe. Do you know the fat content in the whipping cream? It’s probably fine to use but I would want to compare it agains the fat in the heavy cream just to be sure.
Anita says
Looks delish! Can’t wait to try it! Thank you so very much!!
Sam says
Thanks I hope you love it!!
Dahlia says
This was PERFECT! While I was making it, I was wondering how it was going to come out like fudge, and how it would not stick to the tin foil that I used, but it DID come out exactly like fudge and cookie dough mixed together, with NO stickiness! I have been on a fudge making run for a few weeks, and was intrigued to try a recipe that didn’t require heat! This took me Ten minutes, cost about $4 dollars since your not using the entire portions of the ingredients you buy, and was easy to clean up with no sticky pans. I can’t even think of anything more heavenly than fudge and cookie dough, I LOVE love love this. So good! If I can make it anyone can! Great party treat, you will for sure be the life of the party!
Sam says
So glad you enjoyed the recipe, Dahlia! Thanks so much for letting me know how it turned out!! 🙂
Mallory says
Hi! This looks amazing! In the unlikely event there was any leftover, would it need to be stored in the fridge? Just wondering because of the heavy cream. Thanks!
Sam says
Hi Mallory! Yes I would store it in the fridge. I hope you love it!!