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Cookie Dough Fudge Recipe
If you love edible cookie dough and creamy homemade fudge, this Cookie Dough Fudge Recipe is going to be your new favorite no bake fudge treat—perfect for holidays, bake sales, or “just because” afternoons.
This cookie dough fudge is a thick, creamy chocolate chip cookie fudge bar with a safe-to-eat cookie dough swirled through a simple, easy fudge recipe. It’s a no-bake dessert bar recipe, which means no oven, no eggs, and no stress. I like to make a pan of this when the weather is warm and the last thing I want is to turn on the oven, or when I need something festive and fun for a party tray. It has that nostalgic chocolate chip cookie flavor we all grew up with, inside a melt-in-your-mouth fudge that feels special enough for Christmas tins, teacher gifts, and birthday dessert tables.
You know what? At 50, I’ve made a lot of sweets in my kitchen, and this one still makes my grown kids act like they’re 8 years old again—hovering over the fridge waiting for the fudge to be “ready yet, Mom?”
Why This Cookie Dough Fudge Recipe Works
Let me explain why this isn’t just another fudge idea, but one you’ll actually want to keep in your regular rotation.
This Cookie Dough Fudge Recipe brings together two comfort desserts: edible cookie dough and creamy vanilla fudge. Instead of rolling cookie dough into balls and dipping them (which can be messy and time-consuming), we press a safe cookie dough layer right onto a rich, sweet fudge base. The result is a thick bar that slices beautifully and holds up well on dessert trays.
A few nerdy baking notes from your friendly kitchen mom:
- We treat the flour so it’s safe to eat in its “raw” form.
- There are no eggs, so this edible cookie dough is worry-free.
- Sweetened condensed milk makes the fudge layer foolproof, even if you’re not a candy thermometer person.
- Butter and brown sugar in the dough add that classic cookie flavor without baking.
This is also a nice “bridge” dessert: kids love it because it tastes like cookie dough and candy in one, and adults love it because it’s rich, nostalgic, and looks impressive in small squares.
Why You’ll Love This Cookie Dough Fudge Recipe
Here are a few reasons this easy fudge recipe deserves a spot in your recipe box:
- No oven needed – This is a totally no bake fudge, great for hot days or busy holiday ovens.
- Egg-free and safe to eat – The edible cookie dough is egg-free and made with heat-treated flour.
- Beginner-friendly – No candy thermometer, no complicated sugar stages—just melt, stir, spread.
- Perfect for gifting – Cuts into neat squares that hold up in cookie tins and gift boxes.
- Customizable – Change the chocolate chips, add sprinkles, or swirl in peanut butter for fun twists.
- Make-ahead friendly – Actually tastes better after chilling overnight, so it’s great for planning ahead.
- Crowd-pleasing flavor – Tastes like a chocolate chip cookie and fudge had a very sweet baby.
- Freezer-friendly – Stash some in the freezer for sudden sweet cravings or last-minute guests.
Ingredients You’ll Need
This Cookie Dough Fudge Recipe has two basic parts: the creamy fudge base and the edible cookie dough topping. Don’t worry—the ingredient lists are simple, and you probably have most of this in your pantry already.
For the Fudge Layer
- 2 cups (about 340 g) white chocolate chips
- Use good-quality chips; cheaper brands can be waxy and won’t melt as smoothly. Ghirardelli or Guittard work nicely.
- 1 can (14 oz / 396 g) sweetened condensed milk
- This is what gives you a silky, foolproof fudge without fuss.
- 4 tablespoons (56 g) unsalted butter, cut into pieces
- Adds richness and keeps the fudge from being too sticky.
- 1 ½ teaspoons pure vanilla extract
- Real vanilla gives this homemade fudge recipe a deeper flavor.
- ¼ teaspoon fine sea salt
- Balances the sweetness—don’t skip it, even though it seems small.
For the Edible Cookie Dough Layer
- 1 cup (120 g) all-purpose flour, heat-treated
- See notes below on how to make the flour safe to eat.
- ½ cup (113 g) unsalted butter, softened
- Room temperature butter blends more easily and creates a smooth dough.
- ½ cup (100 g) light brown sugar, packed
- Gives that warm, caramel cookie flavor.
- ¼ cup (50 g) granulated sugar
- Adds sweetness and a little structure.
- 2 tablespoons milk or heavy cream
- Adjust by a teaspoon at a time to get a soft, spreadable dough.
- 1 teaspoon pure vanilla extract
- Classic cookie dough flavor.
- ¼ teaspoon fine sea salt
- Again, just enough to balance.
- ½–¾ cup (85–130 g) mini chocolate chips
- Mini chips distribute better than full-size chips in this cookie dough dessert.
Optional Mix-Ins and Toppings
These are completely optional, but they’re fun if you like to play in the kitchen:
- 2–3 tablespoons mini chocolate chips for sprinkling on top
- Colorful sprinkles for a birthday or holiday look
- Flaky sea salt for a sweet-salty finish
How to Heat-Treat Flour (So Your Cookie Dough Is Safe)
Because this recipe uses raw flour in an edible cookie dough, we want it safe:
- Spread 1 cup of flour in a thin layer on a baking sheet.
- Bake at 300°F (150°C) for 5–8 minutes, stirring once, until the flour reaches at least 165°F (74°C).
- Let it cool completely, then measure and use in the recipe.
- If it clumps a bit, whisk or sift before adding.
You can also microwave the flour in 30-second bursts, stirring each time, until it reaches 165°F, but the oven method is more even.
Step-by-Step Directions
Take a breath, grab a medium saucepan and a mixing bowl, and we’ll walk through this together. It goes quickly, but I’ll give you all the little tips I’ve learned.
1. Prepare Your Pan
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Leave some parchment hanging over the sides as a “handle” so you can lift the fudge out later.
- Lightly mist the parchment with nonstick spray if your parchment tends to stick.
Tip: If you only have a 9×9-inch pan, the fudge will be a bit thinner but still delicious. Just check it a little earlier while chilling; it may firm up faster.
2. Make the Fudge Base
-
In a medium saucepan, combine:
- 2 cups white chocolate chips
- 1 can sweetened condensed milk
- 4 tablespoons butter
-
Place over low to medium-low heat, stirring constantly with a silicone spatula.
-
Keep the heat gentle. You want the chips to melt slowly so the mixture stays smooth and doesn’t scorch.
-
When the chocolate is almost fully melted, remove from heat and stir in:
- 1 ½ teaspoons vanilla
- ¼ teaspoon salt
-
Stir until the mixture is smooth, glossy, and thick. It will look like a very thick, creamy sauce.
Sensory cue: If you see stubborn little lumps, keep stirring off the heat for another minute. The residual warmth usually melts them.
- Immediately pour the fudge mixture into your prepared pan and spread into an even layer. Tap the pan gently on the counter to smooth it out and remove air bubbles.
3. Let the Fudge Base Cool Slightly
Before adding the cookie dough, you want the fudge base warm but not hot, so it doesn’t melt your chocolate chips:
- Let the pan sit at room temperature for 15–20 minutes.
- The surface should feel warm if you touch the pan, but not so hot you have to pull your hand away.
If the fudge is too hot, the cookie dough layer will slide around and the chips may melt into streaks. Not a disaster, but not as pretty.
4. Make the Edible Cookie Dough
While the fudge base cools, make the cookie dough:
-
In a medium mixing bowl, beat together:
- ½ cup softened butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
Use a hand mixer on medium speed until the mixture is light and creamy, about 2–3 minutes.
-
Add:
- 1 teaspoon vanilla
- ¼ teaspoon salt
Beat again until combined.
-
Add the heat-treated flour, about half at a time, mixing on low.
-
Add 2 tablespoons milk or cream, 1 tablespoon at a time, until you get a soft dough that holds together but is spreadable. You may need a teaspoon more or less, depending on your flour and humidity.
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Fold in ½–¾ cup mini chocolate chips with a spatula.
Texture goal: You’re looking for classic edible cookie dough texture—soft, a little sticky, but not runny. If it’s too thick, add a splash more milk. If it’s too soft, add a spoonful of flour.
5. Add the Cookie Dough Layer
Now for the fun part—turning this into chocolate chip cookie fudge:
- Drop spoonfuls of cookie dough all over the slightly cooled fudge base.
- With clean hands or a small offset spatula, gently press and spread the dough into an even layer.
- Try not to press too hard into the fudge; you want to float the dough on top.
If it’s sticking to your hands, lightly butter your fingertips or use a piece of parchment to press it down.
- Sprinkle extra mini chocolate chips or sprinkles on top, if using, and gently press them in so they stick.
6. Chill Until Firm
- Cover the pan loosely with plastic wrap or foil.
- Refrigerate for 2–3 hours, or until the fudge is completely firm.
- For neatest slices, chill overnight. The texture improves, and the flavors have time to settle.
7. Slice and Serve
- Use the parchment overhang to lift the fudge out of the pan onto a cutting board.
- Warm a sharp knife under hot water, dry it, then slice the fudge into 1–1½ inch squares.
- Wipe the knife between cuts for very clean edges.
This recipe usually makes about 25 smaller squares or 16 larger pieces, depending on how you slice it. I like smaller pieces for holiday trays and bigger pieces for family movie night.
Servings & Timing
- Yield: About 16–25 squares, depending on size
- Prep Time: 20 minutes active prep
- Chill Time: 2–3 hours (or overnight for best flavor)
- Total Time: About 3 hours, mostly hands-off
This makes a great make-ahead dessert bar recipe for parties or potlucks—you can prep it a day or two before and just slice right before serving.
Easy Variations You Can Try
Once you’ve made this classic Cookie Dough Fudge Recipe, you can start playing with flavors. Here are a few ideas I’ve tested (and my family happily “approved”):
- Peanut Butter Cookie Dough Fudge – Swap half the butter in the cookie dough for creamy peanut butter and use peanut butter chips instead of some of the chocolate chips.
- M&M Cookie Dough Fudge – Replace mini chocolate chips with mini M&M’s for a colorful party version.
- Double Chocolate Cookie Dough Fudge – Add 2 tablespoons unsweetened cocoa powder to the cookie dough and use semi-sweet chips in the fudge instead of white chocolate.
- Salted Caramel Cookie Dough Fudge – Drizzle store-bought caramel sauce over the fudge base before adding the cookie dough, and finish with flaky sea salt.
- Gluten-Free Cookie Dough Fudge – Use a cup-for-cup gluten-free all-purpose flour blend that’s labeled safe for no-bake treats.
- Holiday Cookie Dough Fudge – Mix in red and green sprinkles, use white and dark chocolate chips, and cut into tiny squares for Christmas dessert platters.
If you’re used to traditional chocolate fudge, this creamy cookie dough fudge is a fun change of pace. It still feels like classic homemade fudge, just with a playful personality.
Storage, Freezing & Make-Ahead Tips
You know how some desserts are fussy about storage? This one’s actually very forgiving.
Refrigerator Storage
- Store fudge squares in an airtight container in the fridge.
- Place parchment or wax paper between layers to prevent sticking.
- Fudge will stay fresh and creamy for up to 1 week.
I like to label the container with the date—once it’s tucked in behind the pickles, it’s easy to forget!
Freezer Storage
- Arrange the cut fudge squares in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer-safe container or zip-top freezer bag with parchment between layers.
- Store for up to 2 months for best texture.
To serve from frozen:
- Let fudge thaw in the refrigerator for a few hours or on the counter for 20–30 minutes until soft enough to bite.
Make-Ahead Tips
- This is a wonderful make-ahead dessert bar recipe for holidays and parties.
- Make the fudge 1–3 days ahead, keep it covered in the fridge, and slice the day you serve.
- If you’re making several kinds of sweets (cookies, bars, truffles), this one can be finished first and tucked away.
Notes From My Kitchen
After testing this Cookie Dough Fudge Recipe a few times (for “research,” of course), here’s what I’d pass along if we were chatting at my kitchen island:
- Use good white chocolate. Cheap brands sometimes don’t melt well and can turn grainy. If your fudge ever feels too thick, stir in an extra tablespoon of warm sweetened condensed milk.
- Don’t skip the salt. Both in the fudge and the cookie dough, it really makes the flavors pop. Without it, the fudge tastes flat and too sweet.
- Chill thoroughly. I know it’s tempting to cut into it early, but the texture is so much better after a full chill. Try to give it at least 3 hours.
- Cut smaller pieces than you think. This is rich. Even people with big sweet teeth (like my husband) are usually happy with a small square.
- If the dough is sticky, chill it briefly. A quick 10-minute chill in the fridge can make spreading the cookie dough layer much easier.
And if you enjoy this, chances are you’ll also love other no bake fudge ideas—like brownie batter fudges or peanut butter swirl bars. You can search my blog for more no-bake sweets when you’re ready for another pan of happiness.
Cookie Dough Fudge Recipe FAQs
1. Is this cookie dough really safe to eat?
Yes—this edible cookie dough is made without eggs, and the flour is heat-treated to a safe temperature, which greatly reduces the risk from raw flour.
2. Can I use semi-sweet chocolate instead of white chocolate for the fudge?
You can, but the flavor will be more like classic chocolate fudge with cookie dough on top, instead of a vanilla-based chocolate chip cookie fudge; both are delicious, just a little different.
3. My fudge seems too soft. What did I do wrong?
Most often, it just needs more chilling time; if it’s still very soft after several hours, you may have slightly increased the liquid (extra milk or too much butter), but it will usually firm up more in the freezer.
4. Can I make this Cookie Dough Fudge Recipe dairy-free?
It’s trickier, but you can experiment with dairy-free white baking chips, vegan butter, and a sweetened condensed coconut milk; the flavor will change a bit, but the method stays similar.
5. Why did my chocolate chips melt in the cookie dough layer?
The fudge base was probably still a bit too warm when you added the dough—next time, let it cool longer at room temperature before spreading the cookie dough.
6. Can I double the recipe for a 9×13-inch pan?
Yes, you can double everything and use a 9×13-inch pan; the fudge will be slightly thicker, so it may need a bit more chilling time.
7. Do I have to refrigerate the fudge, or can it stay at room temperature?
For best texture and food safety, I recommend keeping it refrigerated, especially because of the milk in the dough; it can sit at room temperature for a couple of hours when serving.
8. How small should I cut the squares for cookie trays?
For mixed dessert platters, I like to cut them into 1-inch bite-size squares—they look cute and let people sample more than one dessert without overdoing it.
Final Thoughts
This Cookie Dough Fudge Recipe is one of those easy fudge recipes that looks fancy but comes together with simple pantry ingredients, no oven, and just a little patience while it chills. It’s creamy, sweet, a little nostalgic, and it brings together two of the most loved desserts—cookie dough and fudge—into one irresistible cookie dough dessert bar.
If you try this chocolate chip cookie fudge at home, I’d love to hear how it turned out for you—tell me what variations you tested or who you shared it with. And if you’re in the mood for more sweet inspiration, take a look around the blog for other homemade fudge recipes and no-bake desserts you can stash in the fridge for your next cozy night in.
Cookie Dough Fudge
Ingredients
- 2 cups white chocolate chips about 340 g; use good-quality chips for best melting
- 14 oz can sweetened condensed milk about 396 g
- 4 tablespoons unsalted butter 56 g, cut into pieces, for fudge layer
- 1 1/2 teaspoons vanilla extract for fudge layer
- 1/4 teaspoon fine sea salt for fudge layer
- 1 cup all-purpose flour 120 g, heat-treated; for cookie dough layer
- 1/2 cup unsalted butter 113 g, softened; for cookie dough layer
- 1/2 cup light brown sugar 100 g, packed; for cookie dough layer
- 1/4 cup granulated sugar 50 g; for cookie dough layer
- 2 tablespoons milk or heavy cream plus a little more as needed for texture
- 1 teaspoon vanilla extract for cookie dough layer
- 1/4 teaspoon fine sea salt for cookie dough layer
- 1/2-3/4 cup mini chocolate chips 85–130 g; for cookie dough layer
- 2-3 tablespoons mini chocolate chips optional, for sprinkling on top
- sprinkles optional, for topping
- flaky sea salt optional, for topping
- 1 cup all-purpose flour for heat-treating method explanation, same as ingredient above; only use 1 cup total in recipe
Instructions
- Spread 1 cup of all-purpose flour in a thin, even layer on a baking sheet. Bake at 300°F (150°C) for 5–8 minutes, stirring once, until the flour reaches at least 165°F (74°C). Let it cool completely, then whisk or sift to break up any clumps before measuring 1 cup (120 g) for the cookie dough layer.1 cup all-purpose flour
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang as a handle. Lightly mist the parchment with nonstick spray if desired.
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and 4 tablespoons butter. Place over low to medium-low heat and stir constantly until the chocolate is almost fully melted and the mixture is smooth and thick. Remove from heat and stir in 1 1/2 teaspoons vanilla and 1/4 teaspoon fine sea salt until glossy and completely smooth.2 cups white chocolate chips, 14 oz can sweetened condensed milk, 4 tablespoons unsalted butter, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon fine sea salt
- Immediately pour the fudge mixture into the prepared pan and spread into an even layer. Tap the pan gently on the counter to smooth the surface and release air bubbles. Let the fudge sit at room temperature for 15–20 minutes, until warm but not hot to the touch.
- While the fudge cools, make the cookie dough. In a medium mixing bowl, beat together 1/2 cup softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar with a hand mixer on medium speed until light and creamy, about 2–3 minutes.1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar
- Add 1 teaspoon vanilla and 1/4 teaspoon fine sea salt to the creamed mixture and beat to combine. Mix in the cooled, heat-treated flour about half at a time on low speed until incorporated.1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, 1 cup all-purpose flour
- Add 2 tablespoons milk or heavy cream, 1 tablespoon at a time, mixing just until you have a soft, spreadable cookie dough that holds together. If needed, add a tiny splash more milk or a spoonful of flour to adjust. Fold in 1/2–3/4 cup mini chocolate chips with a spatula.2 tablespoons milk or heavy cream, 1/2-3/4 cup mini chocolate chips
- Drop spoonfuls of the cookie dough evenly over the slightly cooled fudge base. Using clean hands, a small offset spatula, or a piece of parchment, gently press and spread the dough into an even layer, trying not to press too deeply into the fudge.
- If desired, sprinkle 2–3 tablespoons mini chocolate chips, sprinkles, and/or a pinch of flaky sea salt over the top and gently press so they adhere.2-3 tablespoons mini chocolate chips, sprinkles, flaky sea salt
- Cover the pan loosely with plastic wrap or foil and refrigerate for 2–3 hours, or until the fudge is completely firm. For best flavor and the cleanest slices, chill overnight.
- Use the parchment overhang to lift the fudge out of the pan onto a cutting board. Warm a sharp knife under hot water, dry it, and cut the fudge into 1–1 1/2 inch squares, wiping the knife between cuts. Serve chilled or slightly softened.
- Store squares in an airtight container in the refrigerator with parchment or wax paper between layers for up to 1 week, or freeze for up to 2 months. Thaw in the fridge or at room temperature until just soft enough to bite.
