Cookie Dough Fudge Recipe
This Cookie Dough Fudge Recipe gives you the rich, creamy comfort of homemade fudge and the nostalgic joy of edible cookie dough in one no-bake, crowd-pleasing dessert bar recipe.
If you love cookie dough but avoid sneaking it from the mixing bowl, this cookie dough fudge is your new favorite treat. It’s a no bake fudge that layers safe-to-eat edible cookie dough with a smooth, sweet white chocolate base, then folds in mini chocolate chips for that classic chocolate chip cookie fudge vibe. I make this when I want something impressive that doesn’t ask me to turn on the oven—especially in summer or during the holiday baking rush when my oven is already working overtime.
I’m a 50-year-old mom, grandma, and lifelong “just one more bite” dessert taster, and this homemade fudge recipe checks all my boxes: easy, freezer-friendly, and pretty enough for gift boxes, bake sales, or that office potluck that always sneaks up on you. It’s also a fun baking project with kids since there’s no hot sugar syrup to stress about—just gentle melting and mixing.
Think of it as a cookie dough dessert meets creamy fudge, with a texture that’s soft enough to sink your teeth into, but firm enough to cut clean squares. It feels a little nostalgic, a little playful, and a whole lot satisfying with a cup of coffee or a cold glass of milk.
Why You’ll Love This Cookie Dough Fudge Recipe
- No oven needed: This is a true no bake fudge, perfect for hot days or tiny kitchens.
- Safe edible cookie dough: No eggs and heat-treated flour keep it family-friendly.
- Ready to chill in about 20 minutes: Most of the time is hands-off while it firms up.
- Make-ahead friendly: Great for holiday trays, dessert boards, and gifting.
- Kid-approved and adult-approved: Feels nostalgic for grownups and fun for kids.
- Customizable: Easy to spin into peanut butter, birthday cake, or even gluten-free fudge.
- Pretty for parties: Clean layers and chocolate chips make it look bakery-level with almost no effort.
- Freezer-friendly: Keep a stash for “I need something sweet right now” moments.
- Reliable texture: Creamy cookie dough fudge that cuts cleanly and doesn’t crumble if you follow a few simple tips.
Ingredients
Here’s everything you’ll need for this Cookie Dough Fudge Recipe. Measure carefully—fudge is forgiving, but accuracy helps keep the texture smooth and creamy.
For the Edible Cookie Dough Layer
- 1 ¼ cups (150 g) all-purpose flour, heat treated (see note below)
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tablespoons milk (whole milk or 2% for best flavor)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt (or table salt)
- ½ cup (90 g) mini chocolate chips (plus extra for sprinkling on top if you’d like)
For the Fudge Layer
- 2 cups (about 350 g) white chocolate chips (use a good brand like Ghirardelli or Guittard for smoother texture)
- 1 can (14 oz / 396 g) sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of salt
About Heat-Treating Flour (Important for Edible Cookie Dough)
Raw flour can sometimes carry bacteria, so for safe edible cookie dough, we heat it first:
- Spread flour on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, stirring once, until it reaches 165°F internally, or
- Microwave flour in a microwave-safe bowl in 30-second bursts, stirring between each, until it reaches 165°F.
Let it cool completely before using, and break up any clumps with a spoon or whisk.
Directions
-
Prepare your pan.
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on two sides to lift the fudge out later. Lightly spray the parchment with nonstick spray if you want extra insurance against sticking. -
Make sure your flour is heat-treated and cool.
If you haven’t already, heat-treat the flour using the method above. Let it cool completely, then whisk it to remove any lumps. This step keeps your cookie dough layer food-safe and smooth. -
Mix the cookie dough base.
In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer (or stand mixer) on medium speed for 2–3 minutes until light and creamy. It should look fluffy and slightly lighter in color—don’t rush this part; it helps the texture. -
Add wet ingredients and dry ingredients.
Add the milk, vanilla, and salt. Mix until combined. Then add the cooled, heat-treated flour in two additions, mixing on low speed just until no streaks remain. The dough should be thick but soft, like classic cookie dough. If it’s very crumbly, add an extra teaspoon of milk. -
Fold in the chocolate chips.
Stir in the mini chocolate chips with a spatula so they don’t break up. Spread the dough evenly in the prepared pan, pressing it gently into a flat, even layer. A small offset spatula or the back of a spoon works well here. Chill the pan while you make the fudge layer. -
Melt the fudge layer.
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Warm over low heat, stirring almost constantly, until the chocolate chips are just melted and the mixture is smooth. Don’t let it simmer—if it gets too hot, the fudge can turn grainy. -
Finish the fudge mixture.
Remove from the heat and stir in the vanilla and a pinch of salt. It should be thick, glossy, and pourable. If it looks lumpy, keep stirring off the heat for another minute; often it smooths out as the residual warmth melts remaining bits. -
Assemble the cookie dough fudge.
Take the pan of cookie dough from the fridge. Pour the warm fudge layer evenly over the chilled cookie dough and spread it gently into the corners. While it’s still soft, sprinkle a handful of extra mini chocolate chips on top and lightly press them in so they stick. -
Chill until firm.
Refrigerate for at least 2–3 hours, or until the fudge is set and firm enough to cut. For very clean squares, chill overnight. You can also chill for 1 hour and then finish firming in the freezer for 20–30 minutes if you’re impatient (we’ve all been there). -
Slice and serve.
Lift the entire slab out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to cut into 1–1½-inch squares. Wipe the knife with a warm, damp cloth between cuts for neat edges.
Servings & Timing
- Yield: About 36 small squares (or 25 larger squares) of cookie dough fudge
- Prep Time: 20 minutes active time
- Chill Time: 2–3 hours
- Total Time: About 2½–3½ hours, mostly hands-off
If you’re planning this for a party, I like to make it the night before so it’s completely set and easy to slice just before serving.
Variations
You know what? This easy fudge recipe is like a blank canvas—here are some fun ways to change it up:
- 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.
- Birthday Cake Cookie Dough Fudge: Add ¼ teaspoon almond extract and ¼ cup rainbow sprinkles to the cookie dough layer; top the fudge with more sprinkles.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour and confirm your chocolate chips are gluten-free. Heat-treat the gluten-free flour just like regular flour.
- Dark Chocolate Swirl: Melt ¼ cup dark chocolate chips and drizzle over the top of the fudge layer, then marble it gently with a toothpick.
- Salted Caramel Cookie Dough Fudge: Swirl 3–4 tablespoons of thick caramel sauce through the top layer and finish with flaky sea salt.
- Mocha Chip Fudge: Add 1 teaspoon instant espresso powder to the fudge layer for a gentle coffee flavor that pairs beautifully with the cookie dough.
Storage & Reheating
(Spoiler: you don’t really “reheat” fudge, but you do want to treat it kindly.)
- Room Temperature: For a party or dessert table, you can keep cookie dough fudge at room temperature for 2–3 hours. After that, pop it back in the fridge so the butter and chocolate stay stable.
- Refrigerator: Store in an airtight container, with parchment or wax paper between layers, for up to 1 week. This keeps the creamy cookie dough fudge texture firm but still soft enough to bite.
- Freezer: Freeze squares in a single layer on a tray until solid, then transfer to a freezer-safe bag or container. They’ll keep well for 2–3 months.
- Thawing: Let frozen fudge sit in the fridge for a few hours or on the counter for 20–30 minutes. I actually love it slightly chilled; it’s like a cookie dough candy bar.
- Make-Ahead Tip: If I’m prepping for holidays, I make a batch, cut it, freeze half, and pull it out when company “suddenly” appears. Future you will be so grateful.
Notes
- Use good chocolate: Since this is basically a chocolate chip cookie fudge hybrid, the flavor of your chips matters. A mid-range brand like Ghirardelli, Guittard, or Trader Joe’s works better than waxy budget chips.
- Don’t overheat the fudge mixture: White chocolate is fussy. Low and slow heat keeps it smooth. If you’re nervous, melt it in the microwave at 50% power in 20–30 second bursts, stirring each time.
- Adjust sweetness if needed: This is a sweet cookie dough dessert—by design. If you prefer a slightly less sweet bite, use bittersweet chocolate chips in the cookie dough or add an extra pinch of salt to both layers.
- Chill time matters: If you cut too early, the fudge layer may sag a bit. It’ll still taste amazing, but if you want picture-perfect bars, be patient.
- Size for serving: For potlucks, I cut smaller squares because this is rich. People can always take two, and it stretches the batch further.
- Flavor balance: When I was testing this recipe, I found that an extra teaspoon or two of milk in the dough made the texture soft and nostalgic, but still easy to press into the pan. Don’t be afraid to tweak by a teaspoon at a time.
FAQs
Can I use regular raw flour without heat-treating?
I wouldn’t. Heat-treating the flour takes just a few minutes and lowers the risk of bacteria, which is important when you’re not baking the dough.
Can I use sweetened condensed milk substitutes?
For this specific homemade fudge recipe, sweetened condensed milk is key for texture. Evaporated milk or regular milk won’t set the same way.
My fudge didn’t set—what went wrong?
Usually this means the fudge layer got too hot or didn’t chill long enough. Chill it overnight; if it’s still too soft, cut smaller pieces and keep them in the fridge or freezer.
Can I make this as a cookie dough dessert bar with a crust?
Yes! Press a simple graham cracker or crushed cookie crust into the pan first, then add the cookie dough and fudge layers. It becomes a triple-layer dessert bar recipe that slices beautifully.
Can I use dark or milk chocolate instead of white chocolate chips?
You can, but the flavor will be more like classic chocolate fudge with cookie dough mixed in. Still delicious, just different. White chocolate keeps the cookie dough flavor front and center.
Is this safe for kids and pregnant people?
As long as you use heat-treated flour and skip eggs (which this recipe already does), it’s a safer edible cookie dough treat. Always check with your doctor if you have specific health questions, of course.
How do I cut perfect squares without cracking?
Use a long, sharp knife, run it under hot water, dry it, then slice with firm, straight-down cuts. Wipe the blade between cuts.
Can I double this Cookie Dough Fudge Recipe for a crowd?
Yes—double all ingredients and use a 9×13-inch pan. The thickness will be similar, though you may need a little extra chill time.
Conclusion
This Cookie Dough Fudge Recipe brings together two nostalgic favorites—edible cookie dough and creamy homemade fudge—into one easy, no-bake dessert that feels special enough for holidays but simple enough for any random Tuesday. It’s rich, playful, and endlessly flexible, whether you keep it classic or try one of the fun variations.
If you make this cookie dough fudge, I’d love to hear how it turned out—tell me in the comments what twists you tried, or which chocolate chips you used. And if you’re in a no-bake mood, go peek at my other easy fudge recipe ideas and dessert bar recipes; there’s always room for one more sweet square on the plate.
Cookie Dough Fudge
Ingredients
- 1 1/4 cups all-purpose flour 150 g, heat treated and cooled
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature (for cookie dough layer)
- 1/2 cup light brown sugar 100 g, packed
- 1/4 cup granulated sugar 50 g
- 2 tablespoons milk whole milk or 2% for best flavor; add an extra teaspoon if dough is very crumbly
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon fine sea salt or table salt (for cookie dough layer)
- 1/2 cup mini chocolate chips 90 g, plus extra for sprinkling on top if desired
- 2 cups white chocolate chips about 350 g; use a good brand like Ghirardelli or Guittard for smoother texture
- 14 oz can sweetened condensed milk 396 g
- 2 tablespoons unsalted butter for fudge layer
- 1 teaspoon vanilla extract for fudge layer
- salt pinch, for fudge layer
- nonstick spray optional, for parchment
- parchment paper for lining an 8x8-inch pan
Instructions
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang on two sides to lift the fudge out later. Lightly spray the parchment with nonstick spray if desired.nonstick spray, parchment paper
- Heat-treat the flour for safe edible cookie dough. Spread the flour on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, stirring once, until it reaches 165°F, or microwave in a microwave-safe bowl in 30-second bursts, stirring between each, until it reaches 165°F. Let cool completely, then whisk to break up any lumps.1 1/4 cups all-purpose flour
- In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light, creamy, and slightly lighter in color.1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar
- Add the milk, vanilla, and salt to the creamed mixture and mix until combined.2 tablespoons milk, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
- Add the cooled, heat-treated flour in two additions, mixing on low speed just until no streaks remain. The dough should be thick but soft, like classic cookie dough. If it is very crumbly, add an extra teaspoon of milk.1 1/4 cups all-purpose flour, 2 tablespoons milk
- Fold in the mini chocolate chips with a spatula so they don’t break up. Spread the dough evenly in the prepared pan, pressing it gently into a flat, even layer. Chill the pan while you make the fudge layer.1/2 cup mini chocolate chips
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and 2 tablespoons butter. Warm over low heat, stirring almost constantly, until the chocolate chips are just melted and the mixture is smooth. Do not let it simmer to avoid grainy fudge.2 cups white chocolate chips, 14 oz can sweetened condensed milk, 2 tablespoons unsalted butter
- Remove the pan from the heat and stir in the vanilla and a pinch of salt. The mixture should be thick, glossy, and pourable. If it looks slightly lumpy, keep stirring off the heat for another minute until it smooths out.1 teaspoon vanilla extract, salt
- Remove the chilled cookie dough layer from the fridge. Pour the warm fudge mixture evenly over the cookie dough and spread it gently into the corners. While still soft, sprinkle extra mini chocolate chips on top and lightly press them in so they stick.1/2 cup mini chocolate chips
- Refrigerate for at least 2–3 hours, or until the fudge is set and firm enough to cut. For very clean squares, chill overnight. Alternatively, chill for 1 hour, then transfer to the freezer for 20–30 minutes to finish firming.
- Use the parchment overhang to lift the slab out of the pan onto a cutting board. Use a sharp knife to cut into 1–1 1/2-inch squares, wiping the blade with a warm, damp cloth between cuts for neat edges.
