Chocolate Chip Cookie Dough Fudge
User Reviews
3.7
Chocolate Chip Cookie Dough Fudge
Description
This fudge recipe features a two-part preparation: an edible cookie dough made from butter, sugars, vanilla, salt, half and half, and flour; and a fudge base created by heating brown sugar, butter, salt, and half and half, then stirring in powdered sugar and vanilla. The cookie dough is mixed into the fudge base along with mini chocolate chips before being spread into a prepared pan.
Once chilled for at least three hours, the mixture sets into a firm, sliceable confection. The fudge is rich and sweet with occasional chocolate chip bites and a soft but stable texture. The application of edible cookie dough adds a familiar sweet dough flavor and slightly different texture within the fudge.
The recipe can be adjusted for sweetness and firmness by varying the amount of powdered sugar used. The raw flour in the cookie dough can be heat-treated by baking before inclusion to reduce any concerns about consumption.
Ingredients
For the cookie dough:
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons half and half
- 1/2 cup all-purpose flour see notes
For the fudge:
- 1/3 cup brown sugar packed
- 1/3 cup butter
- Pinch salt
- 1/3 cup half and half
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Instructions
- Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
- To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the vanilla, salt, and half and half.
- Stir in the flour until incorporated. Set aside.
- To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
- Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
- Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
- Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.
Notes
- To ensure safe consumption of raw flour in the cookie dough, bake the flour at 300°F for 10 minutes or until it reaches 160°F, then cool before mixing.
- Using 4 cups of powdered sugar results in a softer, less sweet fudge that should be served cold.
- Using 5 cups of powdered sugar gives a sweeter, firmer fudge that holds shape better at room temperature.
- The recipe can be made gluten-free by substituting gluten-free flour for all-purpose flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 641-inch
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 74kcal | 4% |
| Carbohydrates | 12g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 5mg | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 85IU | 2% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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