Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 8-inch pan

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



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


  • β…“ cup (70g) light brown sugar, packed
  • β…“ cup (75g) unsalted butter, softened
  • pinch of salt
  • β…“ 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.

The Cookie Dough Lover's Cookbook by Lindsay Landis [US copy] [UK copy]