Chocolate Chip Cookie Dough Fudge
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 36
Rich and creamy squares of cookie-dough flavored candy
  • 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
  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.
* 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.
Recipe by BakeNQuilt at