Chocolate Chip Cookie Dough Fudge

This cookie dough fudge is such a hit with everyone who tries it!
Chocolate Chip Cookie Dough Fudge #recipe by

Guys. I know.

You’re thinking fudge is a Christmas thing.

Well, I’m here to tell you that isn’t true. You can make and eat fudge any time of year. I mean, you’re an adult. You make the rules. Isn’t that how it works?

We have to pay bills and do adult-y things. We should totally get to eat fudge for breakfast 5 days a week. 

I thought this Chocolate Chip Cookie Dough Fudge from The Cookie Dough Lover’s Cookbook (love this book!) would be pretty much perfect for Valentine’s Day. Or a Tuesday. Or a Sunday. Or a…well, yeah. Any day. I mean, fudge is fudge. Just enjoy it.

Other recipes that you can make at any time of the year, without judgement from me? Cookies and Cream Fudge.  White Chocolate Fudge <—It’s loaded with pretzels. And of course pretty much anything else ever, because I don’t follow the rules. I make the rules. And the rules are that there are no rules. Pumpkin at Easter. Reese’s Eggs at Christmas. Whatever. #RebelWithoutACause

You’ll notice this recipe says to use 4 to 5 cups of powdered sugar. The texture of the fudge will change depending on how much sugar you use. If you’d like a firmer fudge that you can serve at room temperature, use the full 5 cups. If you’d like a softer fudge that isn’t quite as sweet, use 4 cups and serve it straight from the fridge.

I prefer this to be less sweet and serve it from the fridge. Either way, this recipe is going to have a lot of sugar, so you’ll want to cut these into itty bitty pieces. You can always eat two, right? Like I said, you’re the boss.

Chocolate Chip Cookie Dough Fudge #recipe by

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Chocolate Chip Cookie Dough Fudge

This fudge is a cookie dough lover's dream! Be sure to cut the pieces small as they are intensely sweet and rich!

Yield: 64 1-inch pieces

Prep Time: 20 minutes

Cook Time: 3 hours chil time


For the cookie dough:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter
pinch of salt
1/3 cup half and half
4-5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips


Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved. Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours.
Keep in refrigerator for up to 1 week.

Need more treats? Lucky for you, I have lots more where this came from!

Oreo Cookie Fudge - you don't even need a candy thermometer for this easy fudge! #christmas #baking #fudge

Oreo Cookie Fudge

Butterfinger Fruit Dip - impossibly fluffy and tasty!

Butterfinger Fruit Dip

Giant Skillet Cookie filled to the brim with Hershey's Kisses!  #cookies #baking #Christmas

Skillet Cookie

chocolate peanut butter cheesecake layer cake

Chocolate Peanut Butter Buckeye Cake

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74 Responses to “Chocolate Chip Cookie Dough Fudge”

  1. Krystal December 20, 2013 @ 11:43 am (#

    What should the texture be besides smooth when making the fudge mixture?


    • Karly replied: — December 20th, 2013 @ 12:27 pm


      It will be somewhat thick. You can make it thicker and firmer by adding more powdered sugar.


  2. Jane January 16, 2014 @ 10:17 am (#

    Could you make the cookie dough before and freeze it and then use that?


  3. Rebekka March 28, 2014 @ 11:39 am (#

    How long do I have to wait until I can serve it to guests?


    • Karly replied: — March 29th, 2014 @ 4:11 pm


      It takes about 4 hours to set.


  4. Camille June 6, 2014 @ 12:31 pm (#

    I just found this and it looks delicious! Did you use salted or unsalted butter?


    • Brandy replied: — September 30th, 2014 @ 1:08 am

      I have not made this Cookie dough fudge.
      The recipe uses salt in the dough and the fudge.
      I always use unsalted butter unless other wise stated.
      Hope this helps.


  5. Helen July 14, 2014 @ 6:25 am (#

    What is ‘half and half’ on the ingredients list?


    • Karly replied: — July 14th, 2014 @ 8:57 am


      It’s a cream that has a lower percentage of fat than heavy whipping cream. I purchase it near the heavy cream in the dairy aisle at my store.


  6. dig this July 22, 2014 @ 7:17 pm (#

    It is in reality a nice and useful piece of info. I am glad that you just
    shared this helpful info with us. Please stay us informed like this.
    Thanks for sharing.


  7. Emily August 17, 2015 @ 2:16 pm (#

    Has anyone tried milk instead of half and half?


  8. Kaitlin August 28, 2015 @ 4:19 pm (#

    I tried making this but I’m not sure where I went wrong. It ended up not firming like fudge is suppose to, but we used spoons and it tasted wonderful haha.


    • Karly replied: — August 30th, 2015 @ 11:48 am

      Uh oh! It may have needed a little more powdered sugar to make it more firm. Sorry it didn’t set up, but there’s nothing wrong with eating it with a spoon. 😉


  9. Claudia November 13, 2015 @ 1:07 pm (#

    Just made this, and it was great! I did add about 5 cups of powdered sugar and it came out just right, not too firm or too soft. I’m obsessed!


    • Karly replied: — November 16th, 2015 @ 10:29 am

      Glad to hear that! :)


  10. ash December 4, 2015 @ 5:29 pm (#

    I made this once I love the taste it set up well but once it hit room temp it didn’t hold up


    • Karly replied: — December 6th, 2015 @ 9:19 pm

      I’m sorry you had troubles with it! It might have needed a bit more powdered sugar.


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