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Chocolate Chip Cookie Dough Fudge Recipe

Chocolate Chip Cookie Dough Fudge

A creamy no-bake fudge that combines the flavor of classic chocolate chip cookie dough with the rich texture of chilled fudge. This recipe makes about 36 small squares in an 8-inch square pan.
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Prep Time 15 minutes
Total Time 2 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/4 cup (50 g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Fine salt
  • 1 cup (125 g) All-purpose flour, heat-treated and cooled
  • 1 14-ounce can (397 g) Sweetened condensed milk
  • 1 cup (about 170 g) Miniature semisweet chocolate chips
Optional Topping
  • 2-3 tablespoons Miniature semisweet chocolate chips
Optional Flavor Variation
  • 1/2 teaspoon Vanilla bean paste in place of some or all of the vanilla extract

Method
 

Step-by-Step
  1. Line an 8-inch square pan with parchment paper, leaving enough overhang on two sides to lift out the chilled fudge. Heat-treat the flour by spreading it on a baking sheet and heating it at 350°F (175°C) for about 5 minutes, or until it reaches 160°F (71°C), then cool it completely.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar until smooth and creamy. Beat in the vanilla extract and fine salt until evenly mixed.
  3. Add the completely cooled flour and mix until incorporated. Gradually beat in the sweetened condensed milk until the mixture becomes smooth, thick, and spoonable.
  4. Fold in 1 cup of miniature semisweet chocolate chips with a spatula. Mix gently so the chips remain evenly distributed throughout the thick dough.
  5. Press the mixture firmly and evenly into the parchment-lined pan. Sprinkle the optional 2 to 3 tablespoons of miniature chocolate chips over the top and press them lightly into the surface.
  6. Refrigerate the pan for at least 2 hours, or overnight, until the fudge is firm. Lift it out using the parchment overhang, then cut it into small squares with a sharp knife.

Notes

Use sweetened condensed milk, not evaporated milk. For clean cuts, chill the fudge thoroughly and warm a sharp knife under hot water, wiping it dry between cuts. Store the squares in an airtight container in the refrigerator for the firmest texture.