This chocolate chip cookie dough fudge recipe is so easy to make and deeeeeelicious! It would make a perfect gift too, but once you try it, I have a feeling you’ll want to keep it all to yourself!
On my current quest to be healthier (and because my boyfriend also happens to be super fit and works in the sports industry) I’m attempting to wake up early to work out. I honestly have no idea what I’m thinking, because I am anti early mornings, but my schedule has been so crazy busy lately and I feel like the only way I can fit them into my schedule is to actually wake up early to do it. Today was day one and I’m going to say it was not a complete success, but not a complete failure either. I still woke up earlier than normal, but not early enough to fit in a full and complete workout. So I did a core workout instead. Eh, can’t win them all. I will say that I did feel good after, soooooo I’m going to consider that a bonus. But, it’s FRIDAY and I’m posting this ahhhhh-mazing recipe for chocolate chip cookie dough fudge, so today is a good day regardless. This is why I need to workout guys…I call it balance.
I’d do just about anything for dessert and if that means I need to start waking up earlier so that I can eat this fudge, I’ll do it.
I may have eaten many more pieces of this fudge than I will ever publicly admit too, but it really is that good. And did I mention that it’s SO easy to make too?! That’s probably a bad thing, because once you make and try this recipe once, you’re doomed for a lifetime full of making chocolate chip cookie dough fudge. There could be worse things though, right?
- 6 Chocolate Chip Cookies (Hard or Soft), Crumbled and Divided in Half
- 1 Stick of Butter, Softened
- 1/2 Cup Mini Chocolate Chips
- 3/4 Cup Sugar
- 1 (14 oz.) Can Sweetened Condensed Milk
- 1 Tsp. Salt
- 1 Tsp. Vanilla
- 1 Cup Flour
- 1 1/2 Cups White Chocolate Chips
Grease and line an 8″ square baking pan or dish with parchment paper. (I like overlapping two layers of parchment paper over either end of the pan, to make lifting the fudge up and out of the pan, after it’s firm, easier).
In a large bowl, cream together the butter, sugar, and vanilla, until creamy. Set aside.
In a separate microwave safe bowl, add the flour. Microwave the flour on high for 30 seconds. It should come out smelling a little bit like baked goods. Now, you might be asking why on earth you are microwaving flour, so let me give you the deets on that whole step.
Sometimes flour can contain some not-so-nice bacteria. Not always, but sometimes. Normally, flour is usually added into treats that are baked in an oven, so at that point, all of the potential bacteria has been killed off, but with this chocolate chip cookie dough fudge recipe, we’re making a form of edible cookie dough (hello…YUM!). In order to do that, and be safe, we want to kill off any bacteria that might be lurking in the flour.
Once your flour has been microwaved, remove it and add the salt. Mix well.
Add the flour mixture to the creamy butter mixture and combine.
Next, mix in the mini chocolate chips and half of the crumbled chocolate chip cookies. Stir until everything is well blended. Set aside.
Time to melt the white chocolate! You can do this either by using the double boiler method or you can use the microwave. If using the microwave, place your white chocolate chips into a microwave safe bowl and heat them on high for 30 second increments, stirring in between each round. Once melted, add the can of sweetened condensed milk to your white chocolate. Stir to combine. The chocolate will start to get a bit thicker and harder to stir, so I try to do this step quickly.
Fold the white chocolate mixture into the cookie dough mixture and combine well.
Pour the chocolate chip cookie dough fudge into your lined baking pan, making sure it is even.
Next, cover the top of your fudge with the remaining crumbled chocolate chip cookies. I cover every tiny little inch of this baby, because…cookies.
Cover the pan with plastic wrap and pop it into the fridge.
You’ll want to let the fudge sit for a few hours to get chill and firm before cutting. (I let mine sit overnight).
When you’re ready, remove the fudge from the fridge and remove from the pan.
In an air-tight container at room temperature, the fudge will last about 2 weeks. If you store the fudge in the fridge, it will keep for 3-4 weeks. You can also freeze the fudge in an airtight container for up to three months!