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You are here: Home / Desserts / Candy / Easy Cookie Dough Fudge

Easy Cookie Dough Fudge

May 8, 2015 Updated April 30, 2020 BySam 60 Comments

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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.

stack of two pieces of Easy Cookie Dough Fudge

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.

This recipe uses flour, but for safety reasons you should heat treat your flour (and then let it cool) or use storebought heat treated flour before making this recipe. I explain how to heat treat flour in both my edible cookie dough post as well as in my cookie dough bites post.

cookie dough fudge on wood board

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.

 

piece of cookie dough fudge

Easy Cookie Dough Fudge

This easy cookie dough-flavored fudge requires no stove top, no candy thermometer, no eggs and no hassle. 
4.89 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cookie dough fudge, easy baking, easy fudge, easy fudge recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 36 small pieces
Calories: 141kcal
Author: Sam Merritt

Ingredients

  • 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 For safety reasons, please heat treat your flour or use heat treated flour. Raw flour has recently been linked to e coli.
  • 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

Serving: 1piece | Calories: 141kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 44mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!
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small stack of cookie dough fudge

*The Alchemist by Paulo Coelho.  Read it, if you haven’t yet!

easy cookie dough fudge--no stovetop required

 

Filed Under: Candy, Desserts

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Comments

  1. Tosha Sanderdon says

    April 21, 2020 at 10:25 am

    I love this recipe! But mine is thin and runny! What should I do?

    Reply
    • Sugar Spun Run says

      April 21, 2020 at 4:16 pm

      Oh no, Tosha! I am so sorry that you’re experiencing an issue with the fudge. As long as there were no substitutions made… the only things I would say is that you may just need a little bit more powdered sugar or your ingredients were too warm to start. I would try adding in more powdered sugar and allowing it to sit for the two full two hours in the fridge. I hope that helps. 🙂

      Reply
  2. Leah Tyson says

    January 7, 2020 at 4:00 pm

    is it safe to use flour when it is not cooked or baked?

    Reply
    • Sam says

      January 7, 2020 at 4:23 pm

      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.

      Reply
  3. Phelicia says

    December 21, 2019 at 6:36 pm

    4 stars
    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.

    Reply
    • Sam says

      December 22, 2019 at 10:21 am

      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!

      Reply
  4. Jana Rawitser says

    November 7, 2019 at 8:04 pm

    Taste is great. But doesn’t set up like fudge ! What do I do to it?

    Reply
    • Sam says

      November 7, 2019 at 9:00 pm

      How long has it been in the fridge? It might need a bit more time.

      Reply
  5. Liv says

    March 23, 2019 at 12:52 am

    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?

    Reply
    • Sam says

      March 31, 2019 at 2:14 am

      Hi Liv! It usually has a frosting like consistency. If it is too thin, you can add a little more flour or powdered sugar. 🙂

      Reply
  6. Jennifer Vallone says

    November 22, 2018 at 8:27 am

    5 stars
    This recipe is super easy and sure to please anyone who loves cookie dough!

    Reply
    • Sam says

      November 22, 2018 at 9:35 am

      So glad you enjoyed, Jennifer!!

      Reply
  7. Donna says

    November 10, 2018 at 1:02 pm

    Would you recommend the Semi-sweet or the Milk Chocolate fore the chocolate chips?

    Reply
    • Sam says

      November 10, 2018 at 10:55 pm

      Semi-sweet is what I used for the recipe. 🙂

      Reply
  8. Kate says

    September 1, 2018 at 7:29 pm

    12tbs of butter, how many grams do you think that would be?

    Reply
    • Sam says

      September 6, 2018 at 9:36 pm

      It’s 170 grams. 😃

      Reply
  9. Roberta Jensen says

    November 24, 2017 at 11:10 pm

    Does this freeze OK, if made ahead of time for Christmas ???

    Reply
    • Sam says

      December 4, 2017 at 11:32 pm

      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!!

      Reply
  10. Cristi says

    September 5, 2017 at 9:59 pm

    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?

    Reply
    • Sam says

      September 10, 2017 at 10:07 am

      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/

      Reply
  11. Cristi says

    September 5, 2017 at 9:41 pm

    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!

    Reply
    • Sam says

      September 10, 2017 at 10:06 am

      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.

      Reply
  12. Anita says

    May 14, 2017 at 5:07 am

    5 stars
    Looks delish! Can’t wait to try it! Thank you so very much!!

    Reply
    • Sam says

      May 16, 2017 at 11:49 am

      Thanks I hope you love it!!

      Reply
  13. Dahlia says

    February 4, 2017 at 5:39 pm

    5 stars
    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!

    Reply
    • Sam says

      February 6, 2017 at 9:24 am

      So glad you enjoyed the recipe, Dahlia! Thanks so much for letting me know how it turned out!! 🙂

      Reply
  14. Mallory says

    October 1, 2016 at 10:27 pm

    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!

    Reply
    • Sam says

      October 1, 2016 at 10:42 pm

      Hi Mallory! Yes I would store it in the fridge. I hope you love it!!

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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