Chocolate Chip Cookie Dough Fudge
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.
Servings: 16 servings
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.
Notes
Store in an airtight container in the refrigerator for up to 10 days. For longer storage, wrap individual squares and freeze for up to 2 months.