Chocolate Chip Cookie Dough Fudge Recipe (2024)

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20 minutes minutes

Sweet Treat

Karly CampbellPosted:2/12/13Updated:3/8/21

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This cookie dough fudge is such a hit with everyone who tries it!

Guys. I know.

You’re thinking fudge is a Christmas thing.

Well, I’m here to tell you that isn’t true. You can make and eat fudge any time of year. I mean, you’re an adult. You make the rules. Isn’t that how it works?

We have to pay bills and do adult-y things. We should totally get to eat fudge for breakfast 5 days a week.

I thought this Chocolate Chip Cookie Dough Fudge from The Cookie Dough Lover’s Cookbook (love this book!) would be pretty much perfect for Valentine’s Day. Or a Tuesday. Or a Sunday. Or a…well, yeah. Any day. I mean, fudge is fudge. Just enjoy it.

Other recipes that you can make at any time of the year, without judgement from me? Cookies and Cream Fudge.White Chocolate Fudge <—It’s loaded with pretzels. And of course pretty much anything else ever, because I don’t follow the rules. I make the rules. And the rules are that there are no rules. Pumpkin at Easter. Reese’s Eggs at Christmas. Whatever. #RebelWithoutACause

This easy fudge recipe tastes like cookie dough!

You’ll notice this recipe says to use 4 to 5 cups of powdered sugar. The texture of the fudge will change depending on how much sugar you use. If you’d like a firmer fudge that you can serve at room temperature, use the full 5 cups. If you’d like a softer fudge that isn’t quite as sweet, use 4 cups and serve it straight from the fridge.

I prefer this to be less sweet and serve it from the fridge. Either way, this recipe is going to have a lot of sugar, so you’ll want to cut these into itty bitty pieces. You can always eat two, right? Like I said, you’re the boss.

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Recipe

Chocolate Chip Cookie Dough Fudge

This fudge is a cookie dough lover's dream! Be sure to cut the pieces small as they are intensely sweet and rich!

3.66 from 67 votes

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Prep20 minutes minutes

Chill3 hours hours

Total20 minutes minutes

Serves 64 1-inch pieces

Ingredients

For the cookie dough:

▢ 1/2 cup butter room temperature
▢ 1/4 cup granulated sugar
▢ 1/4 cup brown sugar packed
▢ 1/2 teaspoon vanilla
▢ 1/8 teaspoon salt
▢ 2 tablespoons half and half
▢ 1/2 cup all-purpose flour

For the fudge:

▢ 1/3 cup brown sugar packed
▢ 1/3 cup butter
▢ Pinch of salt
▢ 1/3 cup half and half
▢ 4-5 cups powdered sugar
▢ 1 teaspoon vanilla
▢ 1/2 cup mini chocolate chips

Instructions

Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes.
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Beat in the vanilla, salt, and half and half.
Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.
Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.

Nutrition Information:

Author: Karly Campbell

Course:Dessert

Cuisine:American

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Melinda Colegrove says
Posted on 12/10/2019 at 10:49PM
How long do you typically let the fudge cool for before adding chocolate chips? I guess I didn’t wait long enough and ended up with chocolate cookie dough fudge instead of chocolate chip. 🙂 I think it will still taste good though!
See Also
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Reply
- Karly says
  Posted on 12/11/2019 at 6:36AM
  It really cools enough for me when I’m adding in the powdered sugar and mixing it a cup at a time. You must have just moved a lot faster than I do. I do transfer it out of the hot pan and into a mixing bowl as well. 🙂
  Reply
Faisal Ali says
Posted on 11/1/2019 at 3:41AM
What a great recipe! Easy to make & delicious. Everyone that tries said, “The best fudge I’ve ever had!” I will definitely make again & again.
Reply
Jenna says
Posted on 1/27/2019 at 2:54PM
I used heavy cream rather than half and half after reading so many comments saying the fudge wouldn’t set up. It set up just fine but was way too sweet (I used 4 cups powdered sugar). I won’t be making this again. Heavy cream has less sugar than half and half, so it would’ve been even sweeter had I used half and half.
Reply
- Karly says
  Posted on 1/29/2019 at 9:19AM
  Sorry it wasn’t a hit for you. It is definitely a very sweet fudge. 🙂
  Reply
Laura Smith says
Posted on 1/16/2019 at 7:10PM
I just made this and it is in the fridge. I was also concerned about the brown sugar in both parts of the recipe. I used 4 cups of powdered sugar but it was too hard to stir so I didn’t add more. I am hoping to serve it at Bunco tomorrow night.
Reply
- Karly says
  Posted on 1/17/2019 at 7:54AM
  Hope you enjoy!
  Reply
Beki says
Posted on 12/16/2018 at 11:31AM
Does this fudge have to be refrigerated after it is made? I was hoping to mail some to my family.
Reply
Alli says
Posted on 12/6/2018 at 8:02PM

What a great recipe! Easy to make & delicious. Everyone that tries said, “The best fudge I’ve ever had!” I will definitely make again & again.
Reply
Colt says
Posted on 1/15/2018 at 6:09PM
It lists brown sugar twice im assuming for each recipe but it doesnt say which measurement to use for each and it also doesnt say to add in the powdered sugar, im confused, could you please clarify for me?
Reply
Samed raheel says
Posted on 11/10/2017 at 1:30AM
What is half and half?
Reply
- Karly says
  Posted on 11/10/2017 at 9:18AM
  It’s half milk and half heavy cream. In America, it’s sold near the heavy cream in the same small containers.
  Reply
Iv says
Posted on 12/13/2016 at 5:27AM
Hell, there isnt half and half sold in my country, or at least not in regular stores. What would be best to use instead? Milk or cream? Thanks.
Reply
- Karly says
  Posted on 12/13/2016 at 7:07AM
  I would use half milk and half cream, as that is going to give you the closest thing to half and half.
  Reply
Carey says
Posted on 12/4/2016 at 11:14PM
I used 4 cups of powdered sugar….it didnt set up solid after it had been in the fridge in for over 5 hours it was soft enough that it needed a spoon to be eaten and too sweet to think about adding more powdered sugar
Reply
Sharon says
Posted on 11/27/2016 at 9:01PM
Please tell me what half an half is .. Thanku
Reply
Felicia says
Posted on 4/20/2016 at 10:01AM
Ok thanks so are you telling me to go with the five cups of sugar I will let you know how they came out on my second try again thanks and also your picture looks like it came out make them look like there white I will try to take a picture of mine and post it to let you see how they ve turned out
Reply
Felicia says
Posted on 4/20/2016 at 1:32AM
Hello how are you thank you for responding so how much powder suger do you need to use the recipe calls for 4-5 cups I used 4 and if you don’t have half and half can you use whole milk I would like to go ahead and try them again sometime next month
Reply
- Karly says
  Posted on 4/20/2016 at 9:32AM
  The recipe will be firmer if you use more sugar, but it will also get sweeter. I definitely recommend half and half as it’s thicker and should help the fudge set better.
  Reply
Felicia says
Posted on 4/17/2016 at 5:57PM
Hello how are you
I saw this recipe and decided to pin it because the picture looked great and I just love chocolate chip cookies and so the thought of having it in a fudge would be cool how ever I made these last night and let them sit in the fridge overnight because they weren’t quite set in the time frame you suggested and they still didn’t set so I was a little disappointed but how ever the dough was really sweet so I’m thinking. About trying to create something else with cookie dough instead of wasting it.
Reply
- Karly says
  Posted on 4/19/2016 at 7:37AM
  Hi Felicia! Sorry to hear that you had problems with this one. As I mentioned, the fudge is very sweet. You do have to use quite a bit of powered sugar to get it to set properly. Sorry it didn’t work out for you!
  Reply

Older Comments

Chocolate Chip Cookie Dough Fudge Recipe (2024)

FAQs

What is the best way to beat fudge? ›

Beat the mixture

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Know More ›

What is the secret to smooth fudge? ›

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

How to make store-bought chocolate chip cookie dough taste like homemade? ›

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

Learn More Now ›

Why is my chocolate chip cookie dough so runny? ›

If you incorporate too much milk, eggs, or another liquid, you can add a proportionate amount of the dry ingredients to the cookie dough to account for the excess liquid. Chill the dough. If the butter became too soft during the mixing process, it can sometimes result in a thin cookie dough.

Get More Info ›

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Show Me More ›

Can you beat fudge too much? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

View Details ›

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

Should you chill chocolate chip cookie dough before baking? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

How to doctor up store bought cookie dough? ›

Add spice to your dough. ...
Punch up the flavor of your cookies by adding extracts. ...
Before baking, roll the dough in a garnish of your choice. ...
Stir nuts right into the dough for an added crunch. ...
Add in your favorite savory snacks, like chips or pretzels. ...
Top your cookies with flaked sea salt.

More items...

Aug 3, 2020

View Details ›

What does overmixed cookie dough look like? ›

You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.

Get More Info ›

Can you over mix chocolate chip cookie dough? ›

Unless you want extra-crispy cookies, avoid overmixing your dough. "Overmixing your dough will result in flatter, crispier cookies," Cowan said.

Keep Reading ›

What happens if you add too little flour to cookie dough? ›

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Learn More Now ›

What is the secret to non grainy fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Read On ›

Can I use a mixer to beat fudge? ›

While beating by hand is the traditional method, you can use an electric mixer if you have one. Fit the mixer with the paddle attachment and turn it on medium. Beat it just until it starts to thicken and lose its gloss. It is easy to overbeat fudge with a mixer, so watch it carefully and check it after every minute.

Get More Info Here ›

How long do you let fudge cool before beating? ›

Let cool before beating

After being cooked, the sugar must crystallize again to create fudge. This stage will determine the size of the sugar crystals. The sugar should ideally form small crystals that are barely discernible on the tongue. To achieve this, let the mixture cool for 15 minutes before beating it.