Chocolate Chip Cookie Dough Fudge
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
This easy fudge recipe tastes like cookie dough!
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
64 1-inch pieces
This fudge is a cookie dough lover's dream! Be sure to cut the pieces small as they are intensely sweet and rich!
- 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
- 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.
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|Amount Per Serving||As Served|
|Calories 80kcal Calories from fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 2g||10%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Need more treats? Lucky for you, I have lots more where this came from!