Cookie Dough Fudge (From Scratch!)
I love a little twist on a classic, like this cookie dough fudge.
I swear we all loved cookie dough as kids, not only because of its taste (which is delicious) but because we knew it was slightly naughty to eat (what with the raw eggs and flour).
As this recipe requires zero eggs and we’re heat-treating our flour, we’re in the clear! Even if it would make our ornery child-selves grumble…
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
COOKIE DOUGH FUDGE
We’re taking edible cookie dough and folding it into a creamy white chocolate fudge base. Of course, with plenty of mini chocolate chips mixed in.
The result tastes exactly like cookie dough, just in fudgy form. Cut large or small, it’s perfect for sharing with friends or to keep a stash in the freezer when you need a little treat!
Why do you need to heat-treat flour? Flour is a raw ingredient, meaning it’s not safe to eat straight from the bag. Heat-treating the flour brings it to a safe temperature, killing any harmful bacteria before making your cookie dough.
INGREDIENTS
- Heavy cream: creates a smooth, creamy fudge texture and softens the cookie dough
- Unsalted butter: adds richness and helps both the fudge and dough set
- Sugar: sweetens and helps the fudge structure
- Brown sugar: adds deeper caramel flavor and classic cookie dough taste
- Vanilla extract: boosts warmth and enhances overall flavor
- White chocolate chips: form the base that sets the fudge
- Flour (heat-treated): gives the cookie dough its classic structure safely
- Salt: balances sweetness and sharpens flavors
- Mini chocolate chips: add chocolatey crunch and classic cookie dough appeal
Pay close attention to temperatures! Since you’re working with chocolate and a hot fudge base, ensuring your mixtures have properly cooled will help your white chocolate blend smoothly, and your mini semi-sweet chips stay intact.
HOW TO MAKE COOKIE DOUGH FUDGE
Start with your fudge base
Your fudge base needs time to cool before mixing with the cookie dough.
Add the heavy cream, butter, and sugars to a medium pot and bring to a boil over medium heat, stirring constantly for 4 minutes. Then remove from the heat and let it cool for one minute.
Stir in the vanilla and add the white chocolate chips a handful at a time, mixing until melted. If any bits remain, place the pot back over low heat and stir until fully smooth.
Transfer the fudge to a bowl and let it cool to 70°F–75°F so the mini chocolate chips won’t melt later. Set aside while you prepare the cookie dough.
Making the edible chocolate chip cookie dough
Heat-treat your flour by baking it at 350°F for 4 minutes, stirring, then baking for one more minute. Once it reaches 160°F, transfer it to a bowl to cool completely.
To make the edible cookie dough, melt the butter and sugars together in a small pot over medium heat, stirring constantly. Continue stirring for 2 minutes after the butter melts to dissolve some of the sugar and prevent grit.
Remove the mixture from the heat, transfer it to a bowl, and chill for 45–60 minutes until it reaches a soft, spreadable consistency. It should no longer be liquid but still easy to mix.
Assembling your cookie dough fudge
Line an 8×8-inch pan with foil or parchment paper. Set it aside while you finish your cookie dough fudge.
In a bowl, combine the chilled butter-sugar mixture with vanilla, salt, and cream. Sift in the cooled flour and fold until fully incorporated.
Once the fudge base has cooled, add it to the bowl with the cookie dough, along with the mini chocolate chips. Fold gently until everything is evenly combined.
Spread the mixture into an even layer in your prepared pan. Refrigerate for 3 hours to set, then slice and enjoy!
3 reasons you’ll love this homemade fudge
TIPS & VARIATIONS
- Pay close attention to the temperature of your fudge and cookie dough bases. They need time to cool before proceeding, so the remaining ingredients mix in smoothly.
- When making your cookie dough, make sure you sift your heat-treated flour into your mixture. Heat-treating can make it clump slightly, so sifting will prevent any chunks of flour in your fudge.
- Add your white chocolate to your cooled fudge base in handfuls (not all at once). This will allow the chocolate and fudge to melt gradually, preventing it from seizing.
- If your fudge base is too hot, your white chocolate will likely seize (the cocoa butter separating from the sugar solids) and become gritty. If this happens, place your pot back on low heat and add in 1 tablespoon of cream, stirring until smooth, adding more cream as needed. At this point, you should be able to make the mixture smooth, but there might still be some grit; that’s ok.
- Swap in M&Ms for the mini chocolate chips for a colorful change, or pop in some mint chocolate!
MAKING AHEAD & STORING
The edible cookie dough can be made the day before and stored in the fridge. Just bring it out to sit at room temperature for 30 minutes to an hour before folding it into your fudge base, so it blends in smoothly.
Once prepared, your fudge can be cut and stored in a container in the fridge for up to a week or in the freezer for up to two months.
MORE CHOCOLATE CHIP RECIPES
- Peanut Butter Chocolate Chip Cookie Cake
- Chocolate Chip Cookie Dough Cake
- Dark Chocolate Oat Pantry Cookies
- Double Chocolate Zucchini Bread
- Chocolate Chip Waffles for One
EQUIPMENT YOU’LL NEED
Equipment
- 8×8” Pan
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Medium Pot
- Spatulas
- Knife
Ingredients
- 1 cup heavy cream
- ¼ cup unsalted butter
- ½ cup sugar
- ¼ cup brown sugar
- ¾ tsp pure vanilla extract
- 1 ½ cups white chocolate chips
- 1 ⅓ cups flour heat-treated
- 10 tbsp unsalted butter
- 5 tbsp brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 6 tbsp cream
- ¾ cup mini chocolate chips
Instructions
- Start by making your fudge base, since it will need time to cool before mixing with your cookie dough. To a medium-sized pot, add your heavy cream, butter, and sugars.
- Place over medium heat and bring to a boil, stirring constantly. Boil for 4 minutes, while stirring, then immediately remove from heat and cool for 1 minute
- Add vanilla and a handful of white chocolate chips at a time, stirring in between, until all are incorporated and the chocolate is melted. If you’re still seeing bits of white chocolate, place the pot back over low heat, and stir continuously until all the chocolate has melted
- Transfer to a bowl to cool faster. Set aside to cool to 70°F-75°F; otherwise, your mini chocolate chips will melt when you add them.
- If you haven’t yet, heat-treat your flour so it’s edible to eat. Preheat your oven to 350°F and place your flour on a baking sheet (it doesn’t need to be flat). Bake for 4 minutes, stir, then place back in the oven for one more minute. Once the flour is 160°F, it’s ready! Transfer to a bowl to cool.
- To make your edible cookie dough, add your butter and sugars to a small pot, and melt together over medium heat, stirring constantly. Once the butter has melted, stir for another 2 minutes to help some of those sugar granules melt. This will deepen those flavors and prevent your fudge from being gritty.
- Remove from the heat and pour into a bowl, pop into the fridge for 45-60 minutes, until it’s firmed to a room temperature softness. It should be spreadable but no longer liquid.
- Line the inside of an 8×8” pan completely with foil or parchment paper
- In a bowl, combine your butter-sugar mixture, vanilla, salt, and cream. Sift in your cooled flour, then fold it in completely
- Once your fudge base has cooled, add it to the bowl with your cookie dough, as well as your chocolate chips. Fold together until combined
- Spread your mixture into an even layer in your prepared pan, then place it in the fridge for 3 hours to set
- Slice and serve!
