Chocolate Chip Cookie Dough Fudge
User Reviews
4.5
Chocolate Chip Cookie Dough Fudge
Description
Chocolate Chip Cookie Dough Fudge consists of a no-bake cookie dough combined into a rich fudge base. The cookie dough is prepared by creaming butter, granulated and brown sugars, vanilla, and salt, then mixed with half-and-half and flour to build the dough's structure. Mini chocolate chips add sweet texture within the dough.
The fudge base is crafted by heating brown sugar, butter, salt, and half-and-half until smooth, then cooled before mixing in powdered sugar for thickness and vanilla for flavor. The cookie dough folds into the fudge, incorporating chocolate chip flavors throughout.
This decadent treat is baked in a lined pan, chilled, and sliced for serving. It combines creamy fudge sweetness with the familiar chew and chocolate pieces of cookie dough, making it a unique dessert element.
The fudge can be prepared ahead and stored in the refrigerator, covered, for up to one week, maintaining freshness and texture.
Ingredients
For Cookie Dough:
- ⅓ cup butter softened to room temperature, 5 1/3 tablespoons
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons half-and-half cream or milk
- ½ cup all-purpose flour
- ½ cup chocolate chips mini, semi-sweet
For Fudge:
- ⅓ cup light brown sugar
- ⅓ cup butter 5 1/3 tablespoons
- pinch salt
- ⅓ cup half-and-half milk or cream
- 4-5 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips for topping the fudge, mini, semi-sweet
Instructions
- Line an 8X8-inch or 9X9-inch square baking pan with aluminum foil and set aside.
- For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and half-and-half. Add the flour and mix until just combined. Do not overmix. Fold in 1/2 cup of the chocolate chips. Set aside.
- For the fudge base, combine the brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick (I used close to the 5 cup amount). The mixture should be very thick. Let this mixture cool completely before proceeding!
- Add the cookie dough to the fudge base and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week.
Notes
- Fudge can be made in advance and kept covered in the refrigerator for up to one week without losing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings (8X8-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 316kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 24mg | 8% |
| Sodium | 93mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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