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
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
- 3 cups powdered sugar
- 1 cup chocolate chips
Instructions
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Line a 9x9 pan with parchment paper and set aside.
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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.
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Add vanilla and stir again.
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Add brown sugar and stir on medium speed until all ingredients are combined, occasionally pausing to scrape down the sides.
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Gradually add flour and powdered sugar, continuing to pause to scrape down the sides as needed until all ingredients are combined.
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Stir in chocolate chips and pour fudge into prepared pan.
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Refrigerate for at least 2 hours before cutting and serving.
*The Alchemist by Paulo Coelho. Read it, if you haven’t yet!
Wow this fudge is just calling my name! I am such a fan of anything cookie dough flavored, so this is perfect for me. Love your creativity!
Thanks Gayle! Glad you like it 🙂
oh my do these look good, I am so in love with them even without tasting one, I like condensed milk, in our house we eat it by spoon and I am not even kidding, so these would be a big hit!
You would definitely love these then! Thanks Katalina! 🙂
This looks decadent and delicious! I love your photography 🙂
Thank you so much Medha!! 🙂
This is my kind of fudge! It looks too good. I would be scared of how quickly it would disappear. Yum!
I had to get it out of my house ASAP or I would’ve eaten all of it. My sisters are enjoying it now at my parent’s house. Thanks Rachel!
Oh man, this looks AMAZING! Sometimes the simple recipes are the most delicious, and extra fuss and complexity doesn’t always guarantee deliciousness, you know? I would LOVE a piece of this right now. YUM!
Thanks Amy! It is nice when a delicious recipe is easy!
Who are you??? Some kind of genius eh? I mean cookie dough fudge? It sounds like absolute heaven!!!!!!
Thanks Anne! 🙂
Oh my gosh I think I’ve just died and gone to heaven. This looks amazing! It is making my mouth water the more and more I look at it!
Haha, they are pretty heavenly 😉
Thanks Shelby!
pls respond
How can I help you?
I don’t have a Kitchenaid mixer, would a handmixer do the job?
Hi Jen, a handmixer should be just fine (I’d just make sure the butter is softened, that will make it easier).
HI, would this recipe still work if i mixed everything by hand? Thank you, Andi
Yes, definitely. Just be sure to mix it well. Hope you love it, Andi!
I made this recipe using a hand mixer and it came out perfect! So don’t let that stop you. Definitely let the butter soften up a bit, but I had no issues. It was amazing.
Hey, I’d like to know if you think greek yogurt would be a good substitute for butter. Need to keep low cholesterol.. haha
Hmm, I haven’t tried it but if you aren’t eliminating the condensed milk and heavy cream it might work and the flavor could still be alright (alternatively you may wish to substitute the condensed milk or heavy cream with greek yogurt instead, that may work better, but I’m a little clueless on whether that would help with cholesterol levels). I’d be a little worried about it setting properly in the fridge if you do substitute the butter but I think the other ingredients help with that.
Ultimately it’s a gamble and I wish I could give you a more clear answer rather than this big fat “I don’t know”, but if you do try it out please comment back here as I’m sure there are others who would like to try that substitution as well (I would like to get around to it myself eventually).
Absolutely loved this recipe. My husband and I couldn’t believe how simple but delicious it was. I was just describing it to a friend who is missing cookie dough during her pregnancy. She is ecstatic to find a cookie dough treat that is safe for her to enjoy. So thanks from all of us!
I don’t know how I missed this comment, but thank you so much for the kind words and feedback! So glad you liked it! 🙂
THANK YOU!!!! THIS is the recipe I found on Imgur that brought me to your amazing site to read your bio and then sign up for your emails and then got me into cooking and baking again -which I freaking love and got sidetracked with life and lost my focus- and I am making bread for my family now instead of buying it because your recipes inspired me to get back in the kitchen more but I’ve been mad-craving this recipe and forgot where I saw it and I wanted to make it as a surprise for my kid but couldn’t remember where I saw it and now I see it in my email and this is the best day ever, hey do you think this sentence is too long?
😀 Thank you so much Jo, I love your enthusiasm and your kind words, the sentence is just perfect 🙂
Hello there!! I am in the process of making these =) They taste AMAZING, but the fudge isn’t hardening up at all. I put them in the freezer to hopefully speed the process so that I can at least cut them. Could I maybe roll them into balls and dip in chocolate?
Hi Jennifer! Hmmm, sorry to hear you are having trouble with the fudge. A few reasons that it might not be hardening could be if 1) it hasn’t been allowed to set for at least two hours in the fridge 2) If the butter was melted or microwaved as opposed to softening by sitting out of the fridge, 3) if margarine was used (some people have had problems using margarine and having it not harden. If none of those apply to you, I’m at a loss as to why it might be giving you problems, but I do have a suggestion to salvage what you have.
I think if it’s not hardening at all rolling them into balls might be quite messy, so if possible I would probably return it to the mixing bowl and gradually add powdered sugar 1/4 cup at a time until the “batter” seems to be more firm (you could also add another Tbsp of flour).
I sincerely hope this helps, but please feel free to leave another comment if you continue to have problems with it.
Mmmm I’d love a few of these right now. They look so tasty!
Does the cream have to be heavy?
If you have half and half or something like that it should be fine, but you may need to add a bit more flour or powdered sugar to thicken it (I’d think a tbsp or so). I haven’t made it without heavy cream so I’m not certain exactly how much.
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!
Hi Mallory! Yes I would store it in the fridge. I hope you love it!!
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!
So glad you enjoyed the recipe, Dahlia! Thanks so much for letting me know how it turned out!! 🙂
Looks delish! Can’t wait to try it! Thank you so very much!!
Thanks I hope you love it!!
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!
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.
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?
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/