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Easy Cookie Dough Fudge Recipe with White Chocolate and Mini Chocolate Chips

Easy Cookie Dough Fudge Recipe

Creamy no-bake cookie dough fudge made with brown sugar, white chocolate, sweetened condensed milk, and miniature semisweet chocolate chips. The recipe makes approximately 25 to 36 small squares in an 8-inch square pan.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings: 25 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough Mixture
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Packed light brown sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt
  • 1 cup All-purpose flour
Fudge Base
  • 1 14-ounce can Sweetened condensed milk
  • 3 cups White chocolate chips or white baking morsels
Mix-In
  • 1/2 cup Miniature semisweet chocolate chips

Method
 

Step-by-Step
  1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides so the chilled fudge can be lifted out easily.
  2. Spread the flour over a baking sheet and heat it at 350°F for about 5 minutes. Let it cool completely before mixing it into the cookie dough.
  3. Beat the softened butter, packed light brown sugar, vanilla extract, and salt until smooth and creamy. Mix in the cooled flour to form a thick cookie-dough mixture, then set it aside.
  4. In a saucepan over low heat, or in a microwave-safe bowl using short intervals, melt the sweetened condensed milk and white chocolate chips. Stir frequently until smooth, taking care not to boil or overheat the mixture.
  5. Fold the cookie-dough mixture into the melted white-chocolate mixture until evenly combined. If the mixture is very hot, let it cool slightly before adding the miniature semisweet chocolate chips.
  6. Press the fudge firmly into the parchment-lined pan and smooth the top. Refrigerate for at least 2 hours, or until firm, then lift it out and cut it into small squares.

Notes

Heat-treat the flour for food safety and allow it to cool completely. Melt the white chocolate and condensed milk over low heat, stirring often, because white chocolate can scorch or become grainy. Store covered in the refrigerator for up to about 1 week, or freeze for approximately 1 to 2 months and thaw in the refrigerator.