Cookie Dough Fudge is a no-bake, safe-to-eat treat that lets you take a bite of “raw” chocolate chip cookie batter without worry because it’s made by eliminating the egg and heat-treating the flour.
This quick and easy recipe takes just 15 minutes to prepare and only a few hours to set before it’s cut into squares and served as a perfectly portioned piece of homemade candy.
No-Bake Chocolate Chip Cookie Dough Fudge
Cookie Dough Fudge is filled with all the classic cookie dough flavors but prepared in a pan so it has the firm, smooth, creamy texture of fudge.
With hints of vanilla and brown sugar and studded with chocolate chips, this recipe is so simple and straightforward and comes together quickly without any cooking or candy thermometer involved (unless you count melting the white chocolate chips in the microwave).
Attention cookie dough lovers, if you like raw cookie dough recipes, you must try my Cookie Dough Bites, Birthday Cake Cookie Dough, and Edible Cookie Dough. Just like those, this fudge is made with no egg and heat-treated flour, so you can taste it straight from the bowl without risk of food-borne illness.
Why We Love This Cookie Dough Fudge Recipe
- Quick and easy to make in 15 minutes.
- Uses simple ingredients to combine 2 delicious desserts into one sweet treat.
- All the delicious taste and texture of cookie dough in a soft, smooth, creamy, chewy, fudge form.
- Great for gifting when placed in a nice box and wrapped up in ribbon for the holidays.
- Ideal last-minute dessert recipe because there is no baking.
- Perfect for potlucks, parties, or any time you have a candy craving.
Ingredients
- All-purpose flour
- Semi-sweet chocolate chips
- Salted sweet cream butter
- Light brown sugar
- Granulated sugar
- Milk
- Vanilla extract
- Salt
- Sweetened condensed milk: Do not use evaporated milk for this recipe.
- White chocolate chips: Using good quality white chocolate chips makes a big difference in how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
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Substitutions and Additions
- Use Your Favorite Flour: Feel free to swap the all-purpose flour for whole wheat flour, almond flour, pastry flour, or oat flour. You can also use gluten-free flour if you are gluten intolerant.
- Choose Your Chip: While I like the semi-sweet chips in this recipe, you can also use dark chocolate or milk chocolate chips if you prefer. Sometimes I like to use mini-chocolate chips in this recipe too!
Recommended Tools
- 8×8-inch baking dish
- Parchment paper
- Silicone baking mat
- Nonstick spray
- Sifter
- Mixing bowl
- Measuring tools
- Ziploc bag
- Handheld mixer
- Wooden spoon
How to Make Cookie Dough Fudge
Cookie Dough Fudge is a quick and easy cookie dough flavored fudge, simply made with a microwave, no stovetop needed! This safe-to-eat treat is deliciously decadent in every no-baked bite.
- Prepare The Flour: Microwave the flour for 1 minute, allow it to cool completely, and then sift it to remove any small clumps.
- Freeze The Chips: Place the semi-sweet chocolate chips in a Ziploc bag and freeze them while making the rest of the recipe.
- Make The Cookie Dough: Cream the butter, granulated sugar, light brown sugar, milk, vanilla extract, and salt for 1½-2 minutes. Add in the flour and mix until incorporated.
- Melt: In a microwave-safe bowl, melt the white chocolate chips and sweetened condensed milk in the microwave in 30-second increments, stirring in between, until smooth.
- Combine: Stir the frozen chips into the butter and flour mixture. Stir together the white chocolate mixture and the cookie dough.
- Form The Fudge: Spoon the fudge into the prepared baking dish. Sprinkle on chocolate chips and press them into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
- Serve: Cut the fudge into squares, 5 pieces across and 5 pieces down. Enjoy!
Tips
- Since this is an edible cookie dough recipe, the flour needs to be microwaved to make certain to kill any pathogens. After the flour completely cools, the flour may need to be sifted because sometimes when either heating the flour in the microwave or the oven, small clumps form due to the moisture.
- Freezing the chocolate chips before adding to the cookie dough and then the melted white chocolate mixture keeps the chocolate from melting and coloring the fudge a streaky brown.
- I like to line my pan with parchment paper so you can easily remove the fudge from the square pan to slice.
- To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.
Storage Tips
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To Freeze: For longer storage, tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag for up to 3 months.
Frequently Asked Questions
Yes, in addition to the microwave, you can easily heat treat your flour in the oven. To pre-treat your flour, simply spread it on a baking sheet and bake it at 350 degrees for 5 minutes. This will kill off any lingering bacteria that may be present.
The reason the flour is heat-treated is to kill bacteria and pathogens that can find their home in the raw flour. This bacteria can be very harmful, as seen by an outbreak of E. Coli linked to raw flour in 2016.
Heat treating flour can also improve texture and digestibility. While you won’t necessarily get sick by eating raw flour every time, it’s better to be safe than sorry because it is always a possibility. Source
When you add your frozen chocolate chips, you need to be very quick and deliberate so they don’t melt into your fudge. This will happen fast, so you need to mix and get the fudge in the pan quickly before everything blends together.
While an 8-by-8-inch pan may not seem like a lot, this fudge is very rich and intensely sweet. You won’t need more than a small square to satisfy your sweet tooth! In other words, this recipe can make A LOT of fudge (25 to 64 squares depending on how big you cut them).
Other Easy Homemade Fudge Recipes
- Cotton Candy Fudge
- Buckeye Fudge
- Unicorn Fudge
- Strawberry Shortcake Fudge
- Easy Peanut Butter Fudge
- Microwave Chocolate Fudge
- Butterscotch Fudge
Cookie Dough Fudge
Ingredients
- 1 cup all-purpose flour
- 2 cups semi-sweet chocolate chips
- ½ cup salted sweet cream butter softened
- ⅓ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 14 ounce can sweetened condensed milk
- 1½ cups white chocolate chips
Instructions
- Line an 8×8-inch baking dish with parchment paper and lightly spray with nonstick spray. Set it aside.
- In a small heat-safe bowl, add the all-purpose flour. Microwave for 1 minute, set it aside, and allow the flour to cool completely. Once the flour is completely cooled, sift the flour to remove any small clumps.
- Add 1 cup of semi-sweet chocolate chips to a Ziploc bag. Place the chocolate chips in the freezer while making the rest of the recipe.
- Using a medium-sized mixing bowl and a handheld mixer, cream the butter, granulated sugar, light brown sugar, milk, vanilla extract, and salt for 1½-2 minutes.
- Reduce the mixer speed to low, add in the flour and mix just until the ingredients are well incorporated. Set it aside.
- In a heat-safe medium-sized bowl, heat the white chocolate chips and sweetened condensed milk in the microwave for 30 seconds at a time, stirring well after each 30 seconds, until the chips are completely melted and smooth.
- Remove the Ziploc bag containing the 1 cup of chocolate chips from the freezer. Using a wooden spoon, stir the frozen chips into the butter and flour mixture.
- Spoon the white chocolate mixture into the cookie dough. Stir just until all ingredients are combined.
- Spoon the cookie dough fudge into the prepared baking dish.
- Evenly sprinkle the remaining 1 cup of chocolate chips on top of the cookie dough fudge. Very gently press the chips into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
- Remove the fudge from the refrigerator and cut into squares, 5 pieces across and 5 pieces down.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
- To Freeze: For longer storage, tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag for up to 3 months.
- The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.
- Since this is an edible cookie dough recipe, the raw flour needs to be microwaved to make certain to kill any pathogens. After the flour completely cools, the flour may need to be sifted because sometimes when either heating the flour in the microwave or the oven, small clumps form due to the moisture.
- Freezing the chocolate chips before adding them to the cookie dough mixture and then the melted white chocolate mixture keeps the chocolate from melting and coloring the fudge a streaky brown.
- To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.
