How to Make the Best Chocolate Chip Cookie Dough Fudge in 7 Steps
This delightful recipe transforms traditional fudge with the addition of egg-free cookie dough, promising a delicious interplay of flavors and textures that’s sure to become a favorite among dessert lovers.
Prep
: 10
Total
: 25 minutes
Ingredients
Cookie Dough
- 0.67 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 4 Tbsp heavy cream
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 cup all-purpose flour heat-treated
- 1 cup mini chocolate chips
Fudge Base
- 0.67 cup unsalted butter
- 0.67 cup light brown sugar packed
- 0.67 cup heavy cream
- 0.25 tsp salt
- 1 tsp vanilla extract
- 9 cups powdered sugar adjust as needed
- 0.5 cup mini chocolate chips
Instructions
Preparation Steps
- Line a 9x13-inch baking pan with aluminum foil, leaving an overhang on all sides.
- For the cookie dough, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Mix in heavy cream, vanilla extract, and salt until just combined.
- Gradually add the heat-treated flour, stirring gently until just combined, then fold in mini chocolate chips.
- In a saucepan over medium heat, combine butter, brown sugar, heavy cream, and salt for the fudge base until smooth.
- Remove from heat, stir in vanilla, and gradually mix in powdered sugar until it forms a ball.
- Let cool slightly, combine with cookie dough, and spread in the prepared pan. Press in additional mini chocolate chips and chill for 4 hours.
Notes
For a safe delight, heat-treat flour, and check fudge consistency with powdered sugar gradually.