Chocolate Chip Cookie Dough Fudge – 7 Sweet Reasons To Love It -

Did you know that searches for “cookie dough desserts” have risen by over 60% in the last 12 months alone? With so many people craving nostalgic, indulgent treats, it’s no wonder that Chocolate Chip Cookie Dough Fudge is taking the spotlight. This hybrid delight combines the gooey sweetness of raw cookie dough with the creamy decadence of traditional fudge, creating a treat that’s both irresistibly delicious and surprisingly simple to make.

In this post, you’ll discover exactly why Chocolate Chip Cookie Dough Fudge deserves a permanent spot in your dessert rotation—plus, you’ll get a foolproof recipe, nutrition insights, and pro tips for storing, serving, and customizing your creation.

Ingredients List

1/2 cup (1 stick) unsalted butter – adds richness and structure
1/2 cup light brown sugar – for that warm, caramelized flavor
1/4 cup granulated sugar
1/4 cup whole milk (or almond milk for dairy-free)
1 tsp pure vanilla extract
1/4 tsp salt
1 1/4 cups all-purpose flour – heat-treated for safe dough eating
1 cup mini chocolate chips – the star ingredient for the chocolate bursts
2 cups white chocolate chips – used as the fudge base
1 (14 oz) can sweetened condensed milk

Substitution Ideas: Swap white chocolate chips for dark if you prefer a richer base. Add chopped nuts or toffee bits for extra texture!

Timing

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 25 minutes

Compared to the average fudge recipe that takes over 3 hours to prepare and chill, this version is 25% faster and just as satisfying.

Step-by-Step Instructions

Step 1: Heat-Treat the Flour

Place the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to eliminate any bacteria. Let it cool completely before use.

Step 2: Prepare the Cookie Dough Base

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and granulated sugar until dissolved. Add milk, vanilla, and salt, mixing until smooth.

Step 3: Add the Flour

Slowly incorporate the heat-treated flour into the mixture, stirring to avoid lumps. Once a dough forms, fold in the mini chocolate chips. Set aside.

Step 4: Make the Fudge Layer

In a separate saucepan, combine white chocolate chips and sweetened condensed milk over low heat. Stir continuously until fully melted and smooth.

Step 5: Combine and Set

Fold the cookie dough into the fudge base until evenly mixed. Pour the mixture into a parchment-lined 8×8 inch pan. Smooth the top and sprinkle extra chips if desired.

Step 6: Chill and Serve

Refrigerate for at least 2 hours. Slice into squares and enjoy the perfect bite of sweet, chewy indulgence!

Nutritional Information

Here’s an approximate breakdown per serving (based on 16 servings):

Calories: 245
Fat: 12g
Carbohydrates: 31g
Sugar: 22g
Protein: 3g

Note: This recipe is rich and indulgent—ideal for a once-in-a-while treat. If you’re watching your sugar intake, check the healthy swaps below!

Healthier Alternatives for the Recipe

Butter: Use coconut oil or vegan butter for plant-based alternatives.
Sweeteners: Replace granulated sugar with coconut sugar or erythritol.
Flour: Almond flour or oat flour can be used for gluten-free variations.
Chips: Choose dark chocolate chips (70% cocoa or more) to reduce sugar.

These swaps reduce refined sugars and add nutritional benefits without sacrificing flavor.

Serving Suggestions

Cut into bite-sized cubes and stack for a party platter centerpiece.
Serve chilled with a warm latte or cold brew for contrast.
Use it as a topping on vanilla ice cream or yogurt.
Include it in your holiday fudge collection alongside a ‘fudge biscuits recipe’ for variety.

Pro Tip: Wrap individual pieces in parchment for sweet little gifts or lunchbox treats!

Common Mistakes to Avoid

Skipping heat-treatment: Always heat-treat flour to make raw dough safe.
Overheating chocolate: Melt gently to avoid seizing or grainy fudge.
Not chilling long enough: Let it fully set for clean slicing and best texture.
Mixing too hot: Let cookie dough cool slightly before adding to fudge base to avoid melting chips.

Follow these tips to avoid common rookie errors and enjoy a smooth fudge experience!

Storing Tips for the Recipe

Refrigerator: Store in an airtight container for up to 10 days.
Freezer: Freeze for up to 3 months. Wrap tightly in foil and place in a zip bag.
Make-Ahead: Prep the cookie dough a day in advance and refrigerate separately.

Tip: Let frozen fudge thaw in the fridge overnight before serving for best texture and taste.

Chocolate Chip Cookie Dough Fudge isn’t just another dessert—it’s an experience that blends childhood joy with gourmet indulgence. Whether you’re hosting, gifting, or simply treating yourself, this recipe offers endless ways to satisfy your sweet tooth.

Ready to whip up a batch? Follow the steps, explore your own variations, and don’t forget to drop a comment below with your favorite twist on this fudge classic. For more ideas, check out our full dessert library and other reader-favorite recipes like the fudge biscuits recipe!

FAQs

Can I use edible cookie dough instead?

Yes! Just ensure it’s made for raw consumption. You can skip the flour heat-treatment if using a pre-made edible dough.

Can I microwave the chocolate instead of stovetop?

Absolutely. Use 30-second intervals at medium power, stirring in between, to avoid burning.

Is it safe for kids to eat?

Yes, as long as the flour is heat-treated and there’s no raw egg, it’s perfectly safe for kids (and adults!) to enjoy.

What’s the best chocolate to use?

Mini semi-sweet or dark chocolate chips are best for that perfect cookie dough texture, while white chocolate gives the fudge its smooth base.

How long does it take to set completely?

Allow at least 2 hours, but overnight chilling ensures the cleanest cuts and firm texture.