Monster Cookie Dough Fudge

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5 from 7 votes

M&M Cookie Dough Fudge recipe is quick and easy to make, it tastes like raw dough in fudge form.

Prep Time15

Cook Time2

Chill Time2

Total Time2 17

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 285kcal

Author: Jennifer Fishkind

Ingredients

1 cup all-purpose flour spooned and leveled
1½ cups plain M&M’s divided into 1 cup and ½ cup
1 cup plain mini M&M’s divided into ½ cup and ½ cup
½ cup salted sweet cream butter softened
¼ cup granulated sugar
⅓ cup light brown sugar packed
2 tablespoons half and half
1 teaspoon pure vanilla extract
¼ teaspoon salt
1½ cups good quality white baking chips I used Ghirardelli brand
14 ounce can of sweetened condensed milk

Instructions

Line an 8x8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute. Allow the flour to cool completely. Once the flour is completely cooled, sift the flour to remove any small clumps.
Add 1 cup of the plain M&M’s and ½ cup of the mini M&M’s to quart-size Ziploc bags. Place both 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, half and half, vanilla extract, and salt for 1½-2 minutes.
Reduce the mixer speed to low, add 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 bags from the freezer. Using a wooden spoon, stir the frozen M&M’s 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 M&M’s and mini M&M’s on top of the cookie dough fudge. Very gently press the M&M’s into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
Remove the fudge from the refrigerator and slice the fudge into 25 squares, 5 pieces across and 5 pieces down.

Notes

Storage:

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.

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 M&M’s and mini M&M’s before adding to the cookie dough and then the melted white chocolate mixture keeps the M&M’s from coloring the fudge with the candy coating.
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.

Nutrition