Chocolate Chip Cookie Dough Fudge is made with actual cookie dough swirled inside! Just like the iconic & classic cookie, this fudge has it all from the egg-free cookie dough chunks, mini chocolate chips, and a velvety and smooth fudge base.
quipment
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9×9 Square Baking Pan
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Electric Hand Mixer
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Wooden Spoon
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Measuring Cups & Spoons
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Large Saucepan
Ingredients
Chocolate Chip Cookie Doug
- ⅓ cup butter softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup all-purpose flour
- ½ cup mini chocolate chips
Fudge
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- ⅓ cup butter
- ⅓ cup light brown sugar
- ⅓ cup heavy cream
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 4-5 cups powdered sugar
- ¼ cup mini chocolate chips
Instructions
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Line a 9X9-inch square baking pan with aluminum foil, leaving extra on the sides so you can lift the fudge out, and set it aside for later.
* No need to spray with cooking spray. You can also line the pan with parchment paper, again leave an overhang on the sides.
Make the Cookie Dough
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In a mixing bowl, using an electric hand mixer, beat the butter, granulated sugar, and light brown sugar on medium speed until light and fluffy. About 1-2 minutes.
Add the heavy cream, vanilla, and salt. Mix together just until everything is combined well.
Add the flour and mix on low speed just until combined and no flour streaks remain. Stir in the mini chocolate chips.
Set the cookie dough aside.
Make the Fudge
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In a large saucepan, over medium heat, add the butter, brown sugar, heavy cream, and salt. Let it cook, while stirring occasionally, for a few minutes until the butter is melted and the brown sugar is dissolved. The mixture should be smooth.
* No need to cook longer, once the butter is melted and the sugar is dissolved take it off the heat and continue on with the recipe.
Gradually add the powdered sugar, 1 cup at a time, into the saucepan while stirring until the mixture is smooth and thick.
* You will know when you have enough powdered sugar when the fudge forms itself into a ball and pulls away from the sides of the pot.
* I use about 4.5 cups of the powdered sugar.
* It helps to cool it faster if you move it to a plate or other bowl, that way it’s not in the hot saucepan trying to cool down.
* It needs about 30 minutes – 1 hour of cooling time.
* Don’t over mix. Just gently combine until it’s mixed together.
Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining ¼ chocolate chips on top of the fudge and lightly press them into the batter.
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Cover the fudge with plastic wrap and let it refrigerate for at least 4 hours or until set.
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When you’re ready to cut & serve, lift the fudge out of the pan by the overhang of the foil and the cut into squares.
This fudge softens as it sits at room temperature. Keep it stored in the fridge for up to 1 week. I think it gets better and better as it sits in the fridge!
