Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

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Prep Time:20 mins

Cook Time:5 mins

Yield: 64 (1in) squares

No-fail, no sugar thermometer smooth, creamy and melt-in-the-mouth chocolate chip cookie dough fudge. What’s not to love?

Ingredients:

FOR THE COOKIE DOUGH:

  • ⅓ cup (75g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ cup (45g) light brown sugar, packed
  • ½ tsp vanilla bean paste
  • ⅛ tsp salt
  • 2 tbsp half and half (see notes)
  • ½ cup (70g) plain (all-purpose) flour, sifted

FOR THE FUDGE:

  • ⅓ cup (70g) light brown sugar, packed
  • ⅓ cup (75g) unsalted butter, softened
  • pinch of salt
  • ⅓ cup half and half
  • 5 cups (750g) icing (confectioners’) sugar
  • 1 tsp vanilla bean paste
  • ½ cup (80g) dark chocolate chips

Directions:

  1. Line an 8-by-8-inch baking pan with parchment paper or buttered aluminium foil, leaving a 1-inch overhang.
  2. For 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. Add flour and mix until incorporated.
  3. To prepare the fudge base, combine brown sugar, butter, salt and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in icing (confectioners’) sugar, 1 cup (150g) at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla.
  4. Add the cookie dough mixture and stir to incorporate. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it’s no longer warm to the touch. Fold in chocolate chips and spread fudge into the prepared pan.
  5. Chill until set, at least 3 hours. Cut into 1-inch squares and serve. Refrigerated fudge will keep for up to 1 week.

Notes:

For UK users, half-and-half is half [single] cream and half milk. Or alternatively, just use full fat milk.

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  1. says

    This no fail fudge recipe sounds too good to be true! I love it when I don’t need a candy thermometer – which usually drops into the pot of boiling sugar at least once during the process!! :)

  2. says

    Oh my goodness! Headed over here from your comment on my Turkish Delight Cupcakes post, and I think I just developed a crush on you after reading this! Just checked off all the ingredients in my head – guess what I’m making tomorrow!!!
    (On an aside – answered the plate question on my post) :-) x

  3. says

    Cookie dough fudge?!? Yes please! And omg why haven’t they learned how to make better candy thermometers?!? I’m always stuck holding it like you are, my out-of-shape arms crying out in agony. Though for this fudge I think I’d suck it up and hold my thermometer all day long :)

  4. says

    Oh my goodness… these look absolutely amazing! honestly – does it get any better than chocolate chip cookie dough and fudge? I guess it does when you merge them together.

    I’d be thrilled if you’d link up at this week’s Off the Hook!

  5. Lorilei Cochran says

    Please tell me if there is substitute for vanilla bean paste? Otherwise I severly ready to make this FAB recipe!

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