This quick and easy Cookie Dough Fudge comes together on the stove in just 15 minutes. It's practically foolproof, perfectly sweetened, and uses no eggs or raw flour so it's safe to eat! Recipe includes a how-to video!
¾cup(125g)semisweet chocolate chipsdivided (I like to use a blend of mini and regular-sized chocolate chips)
Instructions
Line an 8x8” (20x20cm) square pan with parchment paper or aluminum foil. If using aluminum foil, lightly butter the surface to prevent sticking. Set aside. Measure out your chocolate chips at this point, too, dividing them into ½ cup (85g) and ¼ cup (40g) measurements.
Heat-treat flour by placing in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C). Set aside.
1 cup all-purpose flour
In a medium-sized saucepan, combine white chocolate chips, condensed milk, butter, sugar, and salt. Turn stovetop heat to medium low and stir frequently until butter and chocolate chips are completely melted and mixture is smooth.
2 cups white chocolate chips, 14 oz can sweetened condensed milk, 6 Tablespoons unsalted butter, ½ cup light or dark brown sugar, ¾ teaspoons table salt
Reduce heat to low and sift flour into the pan, then stir until completely combined.
Remove from heat, add vanilla extract, and stir well.
2 teaspoons vanilla extract
Working quickly, add ½ cup (85g) chocolate chips and stir until *just* combined (don’t overmix or your cookie dough fudge will become very chocolatey!). Immediately pour into prepared baking pan and smooth with a spatula if needed. Sprinkle remaining chocolate chips evenly over the surface.
¾ cup semisweet chocolate chips
Allow fudge to set completely at room temperature, this usually takes 2-4 hours, then slice and serve!
Video
Notes
Storing
Cookie dough fudge will keep in an airtight container for at least one week. It will keep longer in the refrigerator (about 3 weeks) but will become very firm when chilled.