Okay, picture this: it’s a Friday night, you’re curled up on the couch, craving something sweet but *way* beyond your average dessert. That’s where this Chocolate Chip Cookie Dough Fudge comes in. It’s like the lovechild of your favorite childhood cookie dough and the richest, smoothest fudge you’ve ever dreamed of. Seriously, forget everything you think you know about simple sweets – this recipe will blow your mind. It’s even easier to Make than those boxed brownies, and trust me, it’s a million times more satisfying.
What is Chocolate Chip Cookie Dough Fudge?
Think of it as a delectable, no-bake fudge base swirled with chunks of edible Chocolate Chip Cookie dough. Yep, you read that right – *edible* cookie dough! No raw eggs, no worries! It’s essentially a decadent fudge that’s been elevated to dessert royalty with the addition of that classic, comforting cookie dough flavor. It’s not your grandma’s fudge (sorry, Grandma!), but it *is* guaranteed to become a family favorite in no time. I mean, who can resist fudge? And who can resist cookie dough? Combining them? Pure genius!
Why you should try this recipe?
Okay, let me tell you why this Chocolate Chip Cookie Dough Fudge has become a staple in my house. First of all, the flavor is insane. It’s the perfect balance of rich, creamy fudge and that slightly salty, sweet cookie dough that we all know and love. It’s honestly addictive! But beyond the amazing taste, the simplicity is what really seals the deal. This recipe literally takes minutes to whip up. No baking, no complicated steps, just melt, mix, and chill. What I love most about this is that it’s completely customizable. You can add different types of chocolate chips, different extracts, even sprinkles! And compared to buying expensive, fancy desserts, this is incredibly cost-effective. I can make a whole batch for less than the price of two slices of cake at a bakery. My kids adore it, and I’ve even taken it to potlucks where it vanishes in seconds. Trust me; you need this in your life!
How do you make chocolate chip cookie dough fudge?
Quick Overview
This Chocolate Chip Cookie Dough Fudge is a no-bake dream come true! You’ll start by melting together the fudge base – think chocolate, sweetened condensed milk, and a touch of butter for that extra richness. Then, you’ll whip up a quick and Easy Edible Cookie Dough (no raw eggs!). Finally, you’ll swirl the cookie dough into the fudge and let it chill until firm. It’s that simple! The best part? It’s practically foolproof. Even if you’re a beginner in the kitchen, you can totally nail this recipe.
Ingredients
For the Fudge Base:
* 1 (14 ounce) can sweetened condensed milk: Don’t skimp on the brand; I find that Eagle Brand works best for a smooth, consistent texture.
* 3 cups semi-sweet chocolate chips: I sometimes use a mix of semi-sweet and dark chocolate chips for a more complex flavor.
* 1/4 cup butter: Unsalted is best, so you can control the saltiness of the fudge.
* 1 teaspoon Vanilla Extract: Adds a lovely aroma and enhances the chocolate flavor. Use pure vanilla extract, not imitation!
For the Edible Cookie Dough:
* 1/2 cup butter, softened: Make sure it’s properly softened. If it is too hot, it will not cream properly with sugar.
* 1/2 cup granulated sugar: For sweetness and texture.
* 1/4 cup packed light brown sugar: Adds a chewy texture and hint of molasses flavor.
* 1 teaspoon Vanilla Extract: Same as above, pure vanilla is the way to go.
* 1 1/4 cups all-purpose flour, heat-treated: This is important to make the flour safe to eat! How do you heat-treat flour?
* 2 tablespoons of milk: Just enough to bring the dough together.
* 1/2 cup mini chocolate chips: I prefer mini cookies because they distribute better throughout the dough.
How do I follow the
Step 1: Preheat & Prep Pan
Since this is a no bake recipe, there’s no need to preheat the oven! If you want to make an 8×8 inch square pan, you can use parchment paper. Make sure the parchment paper overhangs the sides. Is it easy to lift the fudge out later? This step saves a lot of headaches!
Step 2: Mix Dry Ingredients (for Cookie Dough)
What is the magic of edible dough? First, you need to heat-treat your flour to kill any potential bacteria. Is it safe to microwave flour on a baking sheet? In 30-second intervals, stirring in between, until it reaches 165°F (74°C). In a medium bowl, whisk together the flour and salt. Set aside. How do you distribute everything evenly and prevent clumps?
Step 3: Mix Wet Ingredients (for Cookie Dough)
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar. Set aside. Light and fluffy. Is it necessary to mix eggs with an electric mixer for about 3 minutes? How do you make a good cookie dough? I always add a pinch of salt to this, but I do not like it too much. Then stir in the vanilla extract. Is it really bringing out the sweetness?
Step 4: Combine (Cookie Dough)
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not over mix cookie dough. Overmixing will result in hard dough and a hard cookie. What is the best way to make mini Chocolate Chip Cookie Dough? I always save a few to sprinkle on top for extra prettiness!
Step 5: Prepare Filling (Fudge Base)
In a microwave-safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Set aside. Microwave in 30-second intervals, stirring in between, until chocolate is completely melted and smooth. What should I do if I want to overheat chocolate? Can it seize up and become grainy? If you prefer, you can melt the ingredients in a double boiler over low heat, stirring constantly.
Step 6: Layer & Swirl
How do you spread fudge evenly in a pan? Do not overdo the cookie dough. Drop spoonfuls of the dough over the fudge. Use a knife or skewer to swirl the cookie dough into the fudge. Don’t over-swirl; use only one cookie per cookie. You want to see distinct chunks of cookie dough! I like to create a marbled effect by dragging the knife in S-shaped motions across the surface.
Step 7: Cool & Glaze
What is the hardest part of waiting? Cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until set. The fudge is firm. How do you make a fudge? Don’t even think about cutting into it before then!
Step 8: Slice & Serve
Once the fudge is firm, lift it out of the pan using the parchment paper overhang. How do I cut it into squares with a sharp knife? I find that warming the knife slightly under hot water helps to create clean cuts. How do you serve fudge chilled or at room temperature?
What should I serve it with?
Chocolate Chip Cookie Dough Fudge is pretty amazing all on its own, but if you want to take it, you have to try it. What are some serving suggestions?
For Breakfast:Is it good to have a small square beside roasted coffee? What are some indulgent treats for a special occasion?
For Brunch:Cut the fudge into smaller pieces and arrange them on a platter with fresh berries and serve. What is the best way to serve Whipped Cream as a dessert?
As Dessert:Serve it after dinner with a scoop of vanilla Ice Cream or drizzle of chocolate sauce. My family loves it with a side of fresh raspberries – the tartness balances the sweetness perfectly.
For Cozy Snacks:What is a good treat for movie night? Cut & curl up on the couch with hot cocoa. My kids love taking a piece in their lunchboxes. As an extra special surprise.
My personal favorite? Slicing it into small squares and serving it with a tall glass of cold milk. It’s like being a kid again!
How do I make chocolate chip cookie dough?
After making this Chocolate Chip Cookie Dough Fudge countless times, I’ve learned a few tricks along the way:
What is Flour Heat Treatment? Don’t skip the step of heat-treating your flour! It’s crucial for making the cookie dough safe to eat. Use a thermometer to ensure the flour reaches 165°F (74°C).
Mixing Advice: Be careful not to overmix the cookie dough, as this can result in a tough texture. Mix until just combined.
Swirl Customization: Experiment with different swirling patterns to create a unique look. You can use a toothpick, skewer, or even a chopstick.
Ingredient Swaps: You can easily customize the fudge by using different types of chocolate chips. Try milk chocolate, dark chocolate, or even white chocolate chips. You can also add nuts, sprinkles, or other toppings.
Baking Tips: Even though this is a no-bake recipe, oven temperatures can still affect the cookie dough texture. If your flour is too hot, it will affect the cookie dough.
Vanilla Variations: If you want to try something different try adding Almond extract in place of vanilla extract. I always use a good quality extract to ensure that the cookie dough tastes great!
I once tried using salted butter in the fudge base, and it was a total disaster! The fudge was way too salty. So, trust me on this one: stick with unsalted butter!
Storing and Reheating Tips
Here’s How to keep your Chocolate Chip Cookie Dough Fudge fresh and delicious:
Room Temperature: You can store the fudge at room temperature in an airtight container for up to 3 days. However, it will be softer at room temperature, so I prefer to store it in the refrigerator.
Refrigerator Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week. This will keep it firm and prevent it from becoming too soft.
Freezer Instructions: For longer storage, you can freeze the fudge. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: Since this recipe does not have a glaze you can add sprinkles or chocolate shavings at any time, to enhance presentation.
I once left a batch of fudge out on the counter overnight (oops!), and it was a gooey mess the next morning. So, definitely keep it in the refrigerator or freezer for optimal freshness!
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Chocolate Chip Cookie Dough Fudge! It’s easy, delicious, and always a crowd-pleaser. What I love most about this recipe is that it’s so versatile. You can customize it to your liking by adding different types of chocolate chips, nuts, or even sprinkles. If you’re looking for more no-bake treats, you might like my peanut butter fudge recipe, it’s always a hit. I really hope you give this recipe a try. It’s perfect for those late-night cravings or when you want to whip something up for a party. Happy baking! And please let me know how yours turns out in the comments below. I’d love to hear about your variations and any tips you discover along the way!
Chocolate Chip Cookie Dough Fudge
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 1 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1 cup peanut butter
- 0.5 cup chocolate sandwich cookies, crushed
Instructions
Preparation Steps
- In a medium saucepan, combine sugar, corn syrup, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, stirring frequently.
- Remove from heat and stir in chocolate chips and peanut butter until melted and smooth.
- Stir in crushed cookies.
- Pour into a greased 8x8 inch baking dish and refrigerate for at least 2 hours before serving.
