Chocolate Chip Cookie Dough Fudge

I recently got The Cookie Dough Lover’s Cookbook by Lindsay Landis from the library and just after flipping through the pages I knew I had to go out and purchase my own copy.  I’ve always liked cookie dough better than the actual chocolate chip cookies, and this cookbook truly celebrates cookie dough as it’s own flavor and in many forms other than just the raw dough.

One of the first recipes that grabbed me in this book was the Chocolate Chip Cookie Dough Fudge.  I like to make fudge at the holidays and I’m always looking for unique and easy recipes for fudge.  This particular recipe couldn’t be any easier and seems pretty foolproof.  The fudge doesn’t have individual lumps of cookie dough in it, but a loose batter is made and folded into a vanilla fudge base once it’s made.  This ensures cookie dough flavor throughout and the flavor is spot-on.   Like most fudge, it’s very sweet so a little piece goes a long way.  Since we’ve been cutting down on sugar around here, I had planned on sending this all to work with my husband.  However, we decided that what his co-workers don’t know won’t hurt them!  We’ll be keeping this sweet treat in the freezer and having the occasional indulgence instead.  I can hardly wait to make more recipes from this book!

Chocolate Chip Cookie Dough Fudge
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 36
 
Rich and creamy squares of cookie-dough flavored candy
Ingredients
  • For the Cookie Dough
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ tsp. vanilla
  • ⅛ tsp. salt
  • 2 Tbsp. half and half
  • ½ cup all-purpose unbleached flour

  • For the Fudge
  • ⅓ cup light brown sugar, packed
  • ⅓ cup unsalted butter
  • pinch salt
  • ⅓ cup half and half
  • 4 - 5 cups powdered sugar *
  • 1 tsp. vanilla
  • ½ cup mini chocolate chips
Instructions
  1. Line an 8x8 pan with parchment paper or buttered foil, leaving a 1 inch overhang on two sides.
  2. To make the cookie dough, combine butter and sugars in a large bowl. Beat on medium speed until light and fluffy, 2 - 3 minutes. Mix in the vanilla, salt and half and half. Ad flour and mix just until incorporated.
  3. To make the fudge, combine the brown sugar, butter, salt and half and half in a saucepan. Stir over medium-low heat until the butter is melted and and sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until the mixture is smooth and the sugar is incorporated. Stir in the vanilla.
  4. Stir the cookie dough into the fudge mixture. At this point, the mixture should have cooled to room temperature. If not, continue stirring until it's not longer warm to the touch. Fold in the chocolate chips and spread the fudge into the prepared pan.
  5. Chill until set, at least 3 hours or overnight.
  6. Cut into 1 inch squares and serve. Refrigerated fudge will keep for up to 1 week and also freezes very well.
Notes
* The consistency of this fudge is related to the amount of powdered sugar you use. Using 4 cups will give you fudge that is not as sweet but is also softer and not as stable. Using the full amount of sugar will make a firmer fudge that can stay out at room temperature better and won't be as sticky.

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