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.
We are officially in the final few days before Christmas. If you’re celebrating, are you ready? Have you finished all of your shopping? Decorated your tree? Baked all of your desserts? I hope you said “no” to that last question, because I’ve got one final (super easy!) dessert for you that you don’t want to overlook. It’s the *perfect* mashup of my edible cookie dough and easy fudge recipe: my cookie dough fudge!
Cookie dough fudge has all the classic cookie dough flavors (butter, brown sugar, vanilla, salt, chocolate chips) and the deliciously decadent texture of fudge. It’s the ideal recipe for a quick last-minute dessert, especially since there’s no actual baking required.
This recipe takes just 15 minutes to prepare on the stove and only a few hours to set up, so you can have firm, flavorful fudge in no time, any time of year.
Let’s get cooking!
What You Need
Most of these ingredients are pretty basic, but there’s one you really need to pay attention to. Here’s what you need:
- Flour. Any all-purpose flour will work well here. You will need to heat treat it (only takes a few seconds, I’ll show you how to do this quickly in the microwave!) and sift it before you use it to avoid the risk of any illness from raw flour.
- White chocolate chips. Use a good quality white chocolate chip, I like Ghirardelli.
- Sweetened condensed milk. One of the biggest mistakes people make with this fudge is using evaporated milk instead of sweetened condensed milk (a big problem I’ve seen people run into with my cake batter fudge). Evaporated milk is sold right beside sweetened condensed milk, and while they look similar, your fudge will not set up properly if this is used.
- Butter. This adds to the creaminess of the fudge as well as to the classic cookie dough taste. Use unsalted butter, or your fudge will turn out too salty.
- Brown sugar. You can use either light or dark brown sugar; I generally prefer dark brown sugar, which makes the fudge slightly sweeter, richer and darker in color (so closer in line with what cookie dough actually looks like!).
- Vanilla extract. Like brown sugar, vanilla extract is a key cookie dough flavor. We’ll add a good amount here to make sure the flavor really shines.
- Salt. To balance the sweetness of this fudge, we’ll add some salt. Table salt works fine here!
- Semisweet chocolate chips. I like to use a blend of mini and regular semisweet chips. I like to use semisweet because not only is this what is most commonly used in chocolate chip cookies, but the semi-sweet part helps counter some of the sweetness of the fudge.
SAM’S TIP: Since some flours have been found to be contaminated with E.coli, I recommend you heat treat your flour. Heat treating the flour may seem like an unnecessary step since we are cooking the fudge, but it doesn’t get quite hot enough to kill bacteria while it’s on the stovetop. To eradicate any risk, I like to first heat treat my flour in the microwave, which takes seconds. You can also heat it in the oven, which is what I do with my cookie dough bites and cookie dough buttercream. Flour can be prone to clumping after heat-treating, so I always sift it into the fudge to remove any lumps.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cookie Dough Fudge
- Microwave your flour in 10 second increments until it exceeds 160F. Set aside.
- Combine your white chocolate chips, condensed milk, butter, sugar, and salt in a medium saucepan. Heat this over medium-low heat until everything is melted and smooth.
- Reduce your heat to low and sift the flour into the pan. Stir to combine.
- Quickly add ½ cup of your semisweet chocolate chips and stir briefly, but not too much. You don’t want to melt your chips!
- Pour the fudge into your prepared pan and smooth the top with a spatula.
- Top the fudge with more semisweet chocolate chips. Let it sit at room temperature until it is set, usually 2-4 hours, but it could take longer. Slice and enjoy!
SAM’S TIP: For beautiful chocolate swirls and fudge that actually looks like cookie dough, don’t over-mix the fudge after adding your chocolate chips! The chocolate chips begin to melt instantly, and if you over-mix, you will have a fudge that just looks like chocolate. While there’s nothing wrong with chocolate cookie dough, we want distinct pops of chocolate chips! If you’re worried about doing this, you can always pour half of your fudge into the pan, add ½ cup of chocolate chips over the half, then add the remaining fudge and gently swirl the layers together, then top with remaining chocolate chips.
Frequently Asked Questions
If you’ve waited more than a few hours and your fudge is still liquidy, there’s a good chance an ingredient was mis-measured or a substitute was made (you didn’t accidentally use evaporated milk instead of condensed, did you?).
When you add your semisweet chocolate chips, you need to be very quick and deliberate so they don’t melt into your fudge. This will happen fast, so you need to mix and get the fudge in the pan before everything blends together.
I mean, I’m not your mother, but I highly recommend you take the extra few seconds for this important step. Raw flour can transmit foodborne illness, so if you don’t want to risk getting sick, take the few seconds to microwave your flour before using it!
Enjoy!
More Cookie Dough Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cookie Dough Fudge
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 cups (340 g) white chocolate chips (I like to use Ghirardelli brand)
- 14 oz (396 g) can sweetened condensed milk
- 6 Tablespoons (85 g) unsalted butter cut into 6 pieces
- ½ cup (100 g) light or dark brown sugar firmly packed (I like to use dark brown sugar)
- ¾ teaspoons table salt
- 2 teaspoons vanilla extract
- ¾ cup (125 g) semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)
Recommended Equipment
Instructions
- Line an 8×8” (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 (125 g) 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 (340 g) white chocolate chips, 14 oz (396 g) can sweetened condensed milk, 6 Tablespoons (85 g) unsalted butter, ½ cup (100 g) 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 (125 g) semisweet chocolate chips
- Allow fudge to set completely at room temperature, this usually takes 2-4 hours, then slice and serve!
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.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Mlle Kitty
Make this! Followed directions for the most part except used salted butter instead. Let it cool uncovered overnight. And fudge came out picture perfect! Really tastes like cookie dough. Everyone raved at the salty sweet combo.
Tosha Sanderdon
I love this recipe! But mine is thin and runny! What should I do?
Sugar Spun Run
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. 🙂
Leah Tyson
is it safe to use flour when it is not cooked or baked?
Sam
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.
Phelicia
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.
Sam
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!
Jana Rawitser
Taste is great. But doesn’t set up like fudge ! What do I do to it?
Sam
How long has it been in the fridge? It might need a bit more time.
Liv
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?
Sam
Hi Liv! It usually has a frosting like consistency. If it is too thin, you can add a little more flour or powdered sugar. 🙂
Jennifer Vallone
This recipe is super easy and sure to please anyone who loves cookie dough!
Sam
So glad you enjoyed, Jennifer!!
Donna
Would you recommend the Semi-sweet or the Milk Chocolate fore the chocolate chips?
Sam
Semi-sweet is what I used for the recipe. 🙂
Kate
12tbs of butter, how many grams do you think that would be?
Sam
It’s 170 grams. 😃
Mel
This looks amazing! Can you do a video got your Millionaire shortbread if possible ? That would be great
Sam
Thank you so much, Mel! I do have it on my list of videos to make. 🙂
Roberta Jensen
Does this freeze OK, if made ahead of time for Christmas ???
Sam
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!!
Cristi
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?
Sam
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/
Cristi
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!
Sam
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.
Anita
Looks delish! Can’t wait to try it! Thank you so very much!!
Sam
Thanks I hope you love it!!
Dahlia
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!
Sam
So glad you enjoyed the recipe, Dahlia! Thanks so much for letting me know how it turned out!! 🙂
Mallory
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!
Sam
Hi Mallory! Yes I would store it in the fridge. I hope you love it!!