Chocolate Chip Cookie Dough Fudge is the delectable combination of two fan-favorite desserts into one sensational treat that melts in your mouth. Craving cookie dough? Make this Cookie Dough Fudge!
Here’s a recipe I’ve had on my to-do list for several months and I’m so glad I finally got around to it, I shouldn’t have waited this long. This fudge is so dreamy!
When I saw the picture and recipe over at Bake at 350 I immediately thought of penuche fudge. This fudge, to me, is an incredible combination of chocolate chip cookie dough meets penuche fudge.
Chocolate chip cookie dough is a craving for pretty much everyone, but because of the raw eggs, we probably shouldn’t eat it as much as we’d like to. Cookie dough bits in ice cream or milkshakes can curb my cravings sometimes, but it’s the soft and chewy consistency that makes chocolate chip cookie dough so perfect.
Better Than Raw Cookie Dough
This fudge gives you a chewy consistency, the chocolate chips topping each square give you that solid bite, and you still get that perfect combination of rich chocolate with smooth brown sugar. It’s safer than raw cookie dough, and keeps much longer! You can make this ahead of a party, or just a batch for your late-night cravings—stored in an airtight container for whenever you need that cookie dough boost!
Fudge is sometimes a more grown-up treat, but make these cookie dough squares and the kids will be reaching for them before you’re done slicing! We like to bring these to parties or as the team treats after a kids’ sports game. You’ll be a hero!
It melts in your mouth. I need to get it out of my house because I can’t stop eating it!
Try it soon, you’ll love it!
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Chocolate Chip Cookie Dough Fudge
- In a 3 quart saucepan combine granulated sugar, brown sugar, cream, milk, corn syrup and salt. Cook mixture over medium heat, stirring constantly with a wire whisk until sugar has dissolved. Heat mixture to 240 degrees, stirring occasionally.
- Once it reaches 240 degrees immediately remove from heat and stir in butter, vanilla and flour. Stir mixture until it becomes thick and lukewarm.* Pour mixture into an electric stand mixer and beat mixture on medium speed with the paddle attachment for about 2-4 minutes until mixture is very thick, scraping down sides of the bowl several times while mixing.
- Press thickened fudge into a buttered 8x8 dish and gently press chocolate chips onto fudge. Refrigerate fudge about 30 minutes until fudge is set and chocolate is hardened. Cut into squares and store in an airtight container.
- *This method is different from that of the original recipe. If you have ever made penuche fudge before you may have used the same method I used here. Stirring the fudge simply cools it faster, rather than pouring it into a pan and waiting for it to cool. It saves wait time and washing another pan.
- Recipe adapted from: Bake at 350