Creamy, sweet, and delightfully nostalgic, this Chocolate Chip Cookie Dough Fudge brings together everything you love about cookie dough and rich fudge in one heavenly bite. Whether you’re serving it at a holiday gathering, packing it into lunchboxes, or sneaking a square after dinner, its buttery texture and pockets of melty chocolate make it instantly addictive. Fun fact: cookie dough desserts were once banned in professional kitchens because of raw egg concerns, so edible cookie dough inventions like this fudge are a modern, safe celebration of that flavor.
This recipe is special because it’s incredibly simple, takes minimal active time, and yields a crowd-pleasing treat that kids and adults both adore. If you’re curious about other takes on this idea, check out this related variation on the blog for another spin on cookie dough and fudge here. Get ready to make something that tastes like love wrapped in chocolate — you’ll be glad you tried it.
What is Chocolate Chip Cookie Dough Fudge?
What’s in a name? Chocolate Chip Cookie Dough Fudge sounds like a mashup from a dessert dream — and that’s exactly the point. Is it cookie dough? Is it fudge? The answer: deliciously both. Think of soft, cookie dough-like bites suspended in ultra-creamy white-chocolate fudge with melty chocolate chip surprises in every forkless forkful. Why might it be called this way? Maybe because the only thing better than cookie dough is cookie dough that doesn’t get you in trouble for sampling too much raw batter.
After one bite, you might half-joke that “the way to a man’s heart is through his stomach,” but honestly, it’s a line that works for anyone who loves sweets. Don’t take my word for it — try the recipe and see if it doesn’t win over every dessert-lover in your life.
Why You’ll Love This
You’ll fall for this fudge for three irresistible reasons:
- Mouthwatering texture: The base is luxuriously creamy from melted white chocolate and sweetened condensed milk, while the cookie dough pieces add a tender, slightly chewy counterpoint that keeps each bite interesting.
- Wallet-friendly homemade dessert: Making this at home saves money compared with specialty candies or bakery treats, and you control the quality of ingredients and portion sizes.
- Fun, colorful finishing touches: Extra chocolate chips and colorful chocolate candies on top add crunch, color, and a playful finish that’s perfect for parties or gifting.
If you enjoy rich dessert bars, this recipe offers a similar satisfaction to our cookie dough bars, but with a creamier, fudge-forward finish that’s easy to slice and share. Ready to make a batch? Let’s dive in.
How to Make
Quick Overview
This recipe is straightforward, fast to assemble, and wildly satisfying. You’ll combine a simple cookie-dough-like base with a smooth white-chocolate fudge topping, swirl them together, and chill until firm. The preparation is basic — melting, mixing, and pressing into a pan — and the texture is creamy with little bursts of chocolate chips and colorful candies.
Approximate times: 15 minutes active prep, plus 3 to 4 hours chilling time until set.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
1/2 cup colorful chocolate candies
14 oz sweetened condensed milk
2 cups white chocolate chips
Directions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. This makes lifting the fudge out effortless once it’s set.
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and cook until the sugar dissolves and the mixture is glossy. Add the milk and vanilla extract, stir to combine, then remove from heat and let cool slightly for a minute or two.
- In a large mixing bowl, whisk together the all-purpose flour and salt. Gradually pour the warm butter and sugar mixture into the flour while stirring to form a smooth, cookie-dough-like batter. Be sure it’s not piping hot when you add it to the flour.
- Stir in 1 1/2 cups of chocolate chips and 1/2 cup colorful chocolate candies into the dough mixture, then set the bowl aside. The dough should be soft but scoopable.
- In a separate saucepan, heat the sweetened condensed milk over low heat, stirring constantly to prevent scorching. Once it’s warm, add the 2 cups of white chocolate chips and continue stirring until everything is fully melted, glossy, and smooth.
- Remove the condensed milk and white chocolate mixture from the heat and quickly fold in the prepared cookie dough until fully incorporated. Work gently so the bits of candy and chocolate chips stay distributed.
- Pour the combined mixture into the prepared 8×8 pan, spreading it evenly with a spatula. For a pretty finish, sprinkle extra chocolate chips and colorful candies on top and press them in lightly.
- Refrigerate the pan for at least 3 to 4 hours or until the fudge is completely firm. Chilling overnight yields the best slicing results.
- Once set, lift the fudge out of the pan using the parchment overhang, place on a cutting board, and slice into squares. Store as directed below and enjoy!
What to Serve With
- A cup of strong coffee or espresso balances the sweetness and complements the creamy texture.
- Fresh berries or sliced apples add a bright, slightly tart contrast to the rich fudge.
- Vanilla ice cream served alongside a warm cookie dough fudge square creates a decadent dessert plate.
- For a festive spread, pair with assorted nuts, pretzel bites, or salted caramel sauce to offer salty-sweet options.
Top Tips for Perfecting
- Ingredient substitutions: Use dairy-free butter and white chocolate alternatives for a lactose-free version, and swap milk for a plant milk if needed.
- Flour safety: This recipe uses heat-treated flour for edible cookie dough safety; if you’re unsure, briefly toast flour in a 350°F oven for 5 minutes and let cool before using.
- Texture control: If your dough seems too stiff, add a teaspoon of milk at a time until scoopable. If it’s too soft, refrigerate the dough briefly before folding into the white chocolate mixture.
- Melting tips: Melt white chocolate slowly over low heat and stir constantly to prevent seizing. A double boiler works well if your stove runs hot.
- Avoid graininess: Don’t overheat the sweetened condensed milk and white chocolate; remove from heat as soon as it’s smooth.
- Presentation: Press additional candies into the top for color and let the surface chill completely before slicing to avoid smudged edges.
Storing and Reheating Tips
- Refrigeration: Store the fudge in an airtight container in the refrigerator for up to 10 days. Place parchment between layers to prevent sticking.
- Freezing: Wrap individual squares in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
- Shelf life: At room temperature, the fudge is best consumed within 24 hours; refrigeration is recommended for longer storage.
- Reheating: This fudge is best enjoyed cold or at room temperature. If you prefer softer squares, let slices sit at room temperature for 15 to 20 minutes before serving.
FAQs
Is the flour in this recipe safe to eat raw?
Commercial flour can contain bacteria, so it’s best to use heat-treated flour or to toast the flour briefly in the oven before using to ensure safety when consuming uncooked dough in the fudge.
Can I use milk chocolate or dark chocolate chips instead of semi-sweet?
Yes. Use milk chocolate for a sweeter profile or dark chocolate for a richer, less sweet contrast. The texture will remain similar.
Can I make this nut-free or gluten-free?
To make it nut-free, avoid any candy mix-ins that contain nuts and opt for nut-free chocolate chips. For gluten-free, substitute a 1:1 gluten-free flour blend and ensure all candies and chips are certified gluten-free.
How do I prevent the white chocolate from seizing?
Melt white chocolate slowly over low heat or use a double boiler, stirring constantly. Make sure no water comes into contact with the chocolate, as moisture causes seizing.
Can I double the recipe for a larger pan?
Yes, double all ingredients and use a 9×13-inch pan. Keep an eye on chilling time — a larger batch may need extra time to set fully in the fridge.
Conclusion
This Chocolate Chip Cookie Dough Fudge is an easy, crowd-pleasing treat that combines creamy white chocolate fudge with nostalgic cookie dough bites and colorful candies — perfect for parties, gifts, or anytime indulgence. It’s simple to assemble, budget-friendly, and reliably delicious, so give it a try and share the joy with family and friends. For an inspiring, similar recipe with helpful tips, check out the Easy Cookie Dough Fudge recipe on Sugar Spun Run.
Chocolate Chip Cookie Dough Fudge
Equipment
- Medium Saucepan
- Large mixing bowl
- 8x8-inch Baking Pan
Ingredients
Ingredients
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Brown Sugar, packed
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1/2 teaspoon Salt
- 1 1/2 cups Chocolate Chips (semi-sweet or milk chocolate)
- 1/2 cup Colorful Chocolate Candies
- 14 oz Sweetened Condensed Milk
- 2 cups White Chocolate Chips
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and cook until the sugar dissolves and the mixture is glossy. Add the milk and vanilla extract, stir to combine, then remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour and salt. Gradually pour the warm butter and sugar mixture into the flour while stirring to form a smooth batter.
- Stir in 1 1/2 cups of chocolate chips and 1/2 cup colorful chocolate candies into the dough mixture, then set aside.
- In a separate saucepan, heat the sweetened condensed milk over low heat, stirring constantly. Once warm, add the white chocolate chips and continue stirring until fully melted and smooth.
- Remove from heat and fold in the prepared cookie dough until fully incorporated.
- Pour the mixture into the prepared pan, spreading it evenly. Sprinkle extra chocolate chips and colorful candies on top and press them in lightly.
- Refrigerate for at least 3 to 4 hours until firm. For best results, chill overnight.
- Once set, lift the fudge out of the pan using the parchment overhang, place on a cutting board, and slice into squares.