Chocolate Chip Cookie Dough Fudge

Yield: 8-inch pan

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

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

Prep Time 20 minutes
Cook Time 5 minutes



  • 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


  • 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


  1. Line an 8x8-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, about 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.



For UK users, half-and-half is half (single) cream and half full-fat (whole) milk. Or alternatively, just use full fat milk; it won't be as creamy tasty, but will do in a pinch.

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30 Comments on “Chocolate Chip Cookie Dough Fudge”

  1. Anna @ Crunchy Creamy Sweet February 8, 2013 @11:07 pm Reply
    Oh yes! This can be totally addicting :)
  2. The Partiologist February 8, 2013 @11:19 pm Reply
    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!! :)
  3. Aimee & Simon February 8, 2013 @11:44 pm Reply
    I generally don't like fudge but you had me at cookie dough! Can't wait to try it!!!
  4. Liz February 8, 2013 @11:59 pm Reply
    Oh, I would love to try this Lisa! Looks deeelicious! Have a great weekend :)
  5. Hayley @ The Domestic Rebel February 9, 2013 @12:24 am Reply
    Um, yes please! I already know I'd be an uncontrollable glutton around these bad boys, Lisa. Cookie dough is my LIFE.
  6. Sue {munchkin munchies} February 9, 2013 @1:28 am Reply
    The texture of your fudge looks perfect! I love fudge and cc cookie dough, so this is a double winner:)
  7. Dorothy @ Crazy for Crust February 9, 2013 @2:05 am Reply
    YUMMMMMMY. Like, this would be my new crack. :)
  8. Aimee @ ShugarySweets February 9, 2013 @2:11 am Reply
    Oh fudge. How I love it! And cookie dough? Sounds perfect and looks gorgeous!
  9. Tash @ The Velvet Moon Baker February 9, 2013 @9:12 am Reply
    This fudge sounds gorgeous Lisa,Love the cookie dough. Would you mind if I used this recipe on my blog - with appropriate link backs of course?
  10. Jocelyn (Grandbaby Cakes) February 9, 2013 @11:37 am Reply
    That fudge is seriously inventive. Really nice. Who doesn't love cookie dough?
  11. Winnie February 9, 2013 @8:03 pm Reply
    OMG Lisa - these look amazing!! Mouth watering photos I sooooooooooo wanna grab one to two and eat right now!!!!
  12. Happy Valley Chow February 9, 2013 @9:21 pm Reply
    ergqeprguergqepouiwfoh!~!!!!! That's all I have to say to that...amazing. Can't wait to try. Thanks for sharing! Sincerely, Happy Valley Chow
  13. Victoria Lee February 9, 2013 @11:31 pm Reply
    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
  14. Kayle (The Cooking Actress) February 10, 2013 @1:03 am Reply
    Yessss. I don't have a candy thermometer and you know I looooooove cookie dough anything!
  15. Jocelyn @BruCrew Life February 10, 2013 @1:37 am Reply
    You had me at fudge and cookie dough! Two of my favorites in one glorious fudge! Your pics are amazing!!!
  16. Choc Chip Uru February 10, 2013 @9:52 am Reply
    I'm in love, actually :D Cheers Choc Chip Uru
  17. Jess @ OnSugarMountain February 12, 2013 @12:47 am Reply
    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 :)
  18. Karen February 14, 2013 @1:13 am Reply
    I can't wait to try and make some of this!
  19. Lauren February 14, 2013 @1:13 am Reply
    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!
  20. Candace February 15, 2013 @10:46 pm Reply
    I do not like cooking any fudge that requires a thermometer so I love this!
  21. Lorilei Cochran February 17, 2013 @8:57 pm Reply
    Please tell me if there is substitute for vanilla bean paste? Otherwise I severly ready to make this FAB recipe!
  22. Karyn - Pint Sized Baker February 17, 2013 @10:10 pm Reply
    Wonderful! Wonderful! Can't every go wrong with Cookie Dough! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker . I hope to see you again there tomorrow night!
  23. Trish - Mom On Timeout February 20, 2013 @9:35 pm Reply
    Oh Lisa! I'm pretty sure this would be pure heaven in my mouth :) Pinned and featuring tonight! Thanks so much for sharing!
  24. Paula @ Vintage Kitchen February 23, 2013 @12:53 am Reply
    I think your substitutions are perfect! I prefer dark chocolate over milk almost always, and isn´t vanilla paste a great thing? I love it. Beautiful pics of a gorgeous fudge Lisa!
  25. April @ Angel's Homestead February 24, 2013 @6:32 am Reply
    Love this! I'd like to invite you to link up to Saturday Spotlight @ Angels Homestead. Hope to see you there :) April
  26. Paula January 27, 2018 @7:47 am Reply
    Hi what about the flour? Doesn’t it need to be cooked?
    1. Lisa | Sweet 2 Eat Baking January 27, 2018 @12:53 pm Reply
      Hi Paula. No, it doesn't. And the flour doesn't interfere with taste, you'd never know it was there. :)


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