Easy to make and even easier to eat, Chocolate Chip Cookie Dough Fudge is the best of two delicious treats. Plus it’s no bake!
With a soft, smooth texture and creamy almost caramel flavour, this easy fudge is also loaded with chocolate chips.
What you’ll need
You’ll notice both ingredients you’d find in cookies and ingredients you’d find in fudge. In this recipe they combine to give the best of both treats.
- Flour: The flour not only helps to create a true cookie dough flavour, it also helps to thicken the fudge. It’s cooked so completely safe to eat.
- Chocolate Chips: I use dark chocolate chips since their slightly bitter flavour counteracts the sweetness in the fudge.
- Sugar: Brown sugar for caramel characteristics.
- Sweetened condensed milk: I use this in all my easy fudge recipes because it just makes them, well, easy!
- Glucose / Light corn syrup: Either will work but this is very important not to skip as it removes the risk of the fudge turning out grainy.
There’s also, butter, vanilla and melted white chocolate in there.
How to make cookie dough fudge
Many recipes will start by making a cookie dough (minus eggs) then adding melted white chocolate and sweetened condensed milk, however, they tend to be grainy since the sugar never dissolves.
I prefer my fudge smooth, so I make this on the stovetop and it’s incredibly easy to do .
- Freeze the chocolate chips as it helps them not to melt as soon as you add them to the fudge.
- You’ll start by melting together sweetened condensed milk, sugar, butter and glucose and cook it until it thickens a little.
- Add in flour and cook until it gets really thick.
- Add in white chocolate, vanilla and salt stirring until melted.
- Pour part of it into a tin and add half the choc chips, then repeat until all the fudge and choc chips are combined in the tin then let it set.
Tips and Variations
- Don’t skip the glucose / corn syrup: This serves as a barrier to the sugar crystallising so you’ll get nice smooth fudge.
- Cook the flour: Even though we all grew up eating raw cookie and cake batter from the bowl, it’s not recommended to eat raw flour, so this one is cooked in the microwave first for 90 seconds to be on the safe side, before it goes into the fudge.
- Freeze the chocolate chips: Freezing them means they’re as cold as can be when you add them to the molten hot fudge. This way they won’t melt quite so easily.
- Don’t stir too much: In conjunction with the last note, if you stir the chocolate chips into the fudge, they will start melting and you’ll get marbled fudge instead of chocolate chip. Keep any stirring to a minimum.
- Plan ahead: Fudge needs a good amount of time to cool and set so it’s a great idea to make this a day ahead.
How to store them
Store the fudge in the fridge in an airtight container for 7-10 days.
Fudge is great for gifting, so place it in a nice box or jar and wrap it up in ribbon for the holidays.
More recipes you’ll love
- Salted Caramel Fudge
- Caramel Peanut Fudge
- Pecan Butterscotch Fudge (Penuche Fudge)
- Butter Popcorn Fudge
- Pumpkin Pie Fudge
- Chocolate Malt Fudge Bars
Chocolate Chip Cookie Dough Fudge
- 1 1/4 cups plain (all-purp) flour (165g / 5.8oz)
- 1 can sweetened condensed milk (395ml / 14oz)
- ¾ cup brown sugar (150g / 5.3oz)
- 115 g unsalted butter (1 stick / ½ cup)
- ¼ cup liquid glucose (or light corn syrup)
- 180 g white chocolate, chopped (1 cup / 6.3oz)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt flakes
- 1 cup dark chocolate chips (180g / 6.3oz)
- Line an 8×8 inch square baking pan with baking paper.
- Place the flour in a microwave safe bowl and heat on high for 90 seconds. Set aside (be careful as it gets very hot).
- In a heavy-based saucepan over medium heat, combine the condensed milk, sugar, butter and glucose (or corn syrup). Stir regularly until everything’s melted together and smooth.
- Bring the mixture to a bubble, and cook, stirring for 3 minutes.
- Take it off the heat and sift the flour in, in two parts, mixing well after each.
- Return the mixture to the stove and cook until it thickens and starts to bubble. Cook for another minute.
- Add the white chocolate, vanilla and sea salt and stir constantly until the white chocolate is completely melted and combined.
- Turn the stove off and let the fudge sit for 10 minutes to cool slightly.
- Pour half the fudge into the prepared tin, then sprinkle over half the chocolate chips. Carefully pat them down a little to push them into the fudge.
- Pour quarter cup (or half the remaining) chocolate chips into the saucepan, fold the mixture just once then tip it out into the tin. Level it out gently so as not to melt all the chocolate.
- Scatter the remaining 1/4 cup of chocolate chips over the top then leave to cool at room temperature for 1/2 an hour.
- Chill for 3-4 hours or overnight before cutting into cubes.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.