I’m so excited to share this recipe with you! I first made this chocolate chip cookie dough fudge last semester when my roommates and I were craving something sweet during finals week but didn’t have time to bake. Let me tell you, it was an instant hit in our apartment!
The first time I made it, I couldn’t believe how much it actually tasted like real cookie dough. The best part? No worrying about raw eggs, and it takes just 20 minutes to throw together.
I’ve made this fudge at least a dozen times since then – for movie nights with friends, as gifts in little containers, and once when I needed a last-minute treat for a potluck. Each time, people ask for the recipe before they’ve even finished their first piece.
What I love most is how it satisfies that cookie dough craving without any baking. Between classes and my part-time job, when I want something sweet but don’t have the energy for a big baking project, this is my go-to treat. The creamy, buttery texture with those little bursts of chocolate chips is seriously addictive.
Once you try this fudge, you’ll be making it regularly, too. It’s become my friend group’s favorite sweet treat, and I bet it will become yours as well!
Why You’ll Love This Recipe
- No-Bake Delight: Enjoy the flavors of cookie dough without turning on your oven! This fudge requires zero baking skills.
- Safe to Eat: Unlike traditional cookie dough, this recipe contains no raw eggs and uses heat-treated flour, making it completely safe to devour.
- Rich and Indulgent: The combination of white chocolate and brown sugar creates an authentic cookie dough flavor profile that’s irresistibly creamy.
- Perfect for Gifting: Cut these into squares, package them in decorative boxes, and you’ve got homemade gifts that everyone will appreciate.
- Customizable: From mix-ins to toppings, this versatile recipe can be adapted to suit any taste preference.
Quick Facts
Ultimate Chocolate Chip Cookie Dough Fudge is a decadent no-bake treat that combines the beloved flavor of cookie dough with the rich, creamy texture of fudge. Made with white chocolate chips, sweetened condensed milk, brown sugar, and mini chocolate chips, this indulgent dessert captures the nostalgic taste of cookie dough but without any raw eggs, making it completely safe to eat.
The fudge comes together quickly by melting ingredients on the stovetop, mixing in heat-treated flour for authentic cookie dough flavor and texture, then chilling until firm. Each square delivers a perfect balance of sweetness with bursts of chocolate in every bite, making it an irresistible dessert for cookie dough lovers who want a simple, no-bake alternative that can be prepared in minutes and stored for days.
- Prep Time: 20 minutes
- Chilling Time: 2+ hours
- Total Time: 2 hours 20 minutes
- Servings: 16-20 squares (8×8-inch pan)
- Calories: Approximately 240 calories per square
- Skill Level: Beginner-friendly
Equipment Needed
- Medium Saucepan: For melting chocolate and combining ingredients without burning
- Heat-Resistant Spatula: To stir the mixture and scrape down the sides of the pan (silicone works best as it won’t melt)
- 8×8-inch Baking Dish: Perfect size for achieving the ideal fudge thickness
- Parchment Paper: Creates a non-stick surface and makes removing the fudge effortless
- Measuring Cups and Spoons: For precise ingredient measurements
- Microwave or Oven: To heat-treat the flour
- Baking Sheet: If oven-treating your flour
- Sharp Knife: For clean-cut fudge pieces
- Cutting Board: Provides a stable surface for cutting your fudge
Ingredients
- 2 cups white chocolate chips (12 oz/340g) – Creates the smooth, creamy base
- 1 can (14 oz/396g) sweetened condensed milk – Provides sweetness and that perfect fudgy texture
- 2 tbsp unsalted butter (melted) – Adds richness and authentic cookie dough flavor
- ½ cup (100g) brown sugar, packed – Contributes the classic cookie dough taste and color
- 1 tsp vanilla extract – Enhances all flavors and adds aromatic depth
- 1 cup (120g) all-purpose flour (heat-treated) – Provides structure and authentic cookie dough texture
- ½ cup mini chocolate chips (plus more for topping) – Delivers the iconic chocolate chip cookie experience
- ¼ tsp salt – Balances sweetness and enhances flavor
How To Make
Start by heat-treating your flour to make it safe to eat. Spread 1 cup of flour on a baking sheet and bake at 350°F for 5 minutes, or microwave it in a bowl for 1 minute, stirring every 20 seconds. Let it cool completely.
While the flour cools, line an 8×8-inch baking dish with parchment paper. In a medium saucepan over low heat, melt 2 cups white chocolate chips with the can of sweetened condensed milk and 2 tablespoons butter, stirring constantly until smooth.
Remove the saucepan from heat and mix in the brown sugar, vanilla extract, salt, and cooled heat-treated flour until the mixture resembles cookie dough. Let it cool for 5 minutes, then fold in most of the mini chocolate chips, saving some for the top.
Pour the mixture into your lined baking dish, spread it evenly, and sprinkle the remaining chocolate chips on top, gently pressing them into the surface. Refrigerate for at least 2 hours until firm.
Once set, lift the fudge out using the parchment paper, place on a cutting board, and cut into squares. Store in an airtight container in the refrigerator.
Pro Tips for Perfect Fudge
- Temperature Matters: Don’t rush the melting process. Low heat prevents the white chocolate from seizing or burning.
- Cool Before Adding Chips: Let the mixture cool for 5-10 minutes before adding chocolate chips to prevent them from melting completely.
- Room Temperature First: For the creamiest texture, let the fudge sit at room temperature for 10 minutes before serving if it’s been refrigerated for more than a few hours.
- Clean-Cut Secret: Run your knife under hot water and wipe dry between cuts for professional-looking edges.
- Measure Precisely: This recipe requires exact measurements for the perfect consistency—use measuring cups and spoons for best results.
- Check Your White Chocolate: Use high-quality white chocolate chips that contain cocoa butter (not palm oil) for the smoothest texture.
Troubleshooting
- Fudge Too Soft? It likely needs more chilling time. Return to refrigerator for another hour. If still too soft, your white chocolate-to-condensed milk ratio might be off—next time, add an extra ¼ cup of white chocolate.
- Grainy Texture? The white chocolate may have overheated. Next time, melt more slowly and remove from heat as soon as it’s smooth.
- Too Sweet? Balance with an extra pinch of salt and consider reducing the brown sugar to ⅓ cup next time.
- Chocolate Chips Sank to Bottom? Make sure the mixture has cooled slightly before adding them, and consider tossing chips in a tiny bit of the heat-treated flour before folding in.
Ingredient Alternatives
- White Chocolate: Use white baking bars instead of chips for smoother melting, or try butterscotch chips for a different flavor profile.
- Sweetened Condensed Milk: For a dairy-free option, use coconut condensed milk.
- Flour: Substitute gluten-free all-purpose flour blend (still heat-treat it).
- Brown Sugar: Light or dark both work—dark will give a more molasses-forward flavor.
- Mini Chocolate Chips: Regular-sized chips work too, or try peanut butter chips, toffee bits, or chopped nuts.
- Butter: Use vegan butter for a dairy-free version, or coconut oil for a slight coconut flavor.
Serving Suggestions
- Dessert Platter: Pair with fresh berries and a scoop of vanilla ice cream for an elevated dessert experience.
- Coffee Companion: Serve alongside a cappuccino or latte—the bitterness of coffee perfectly complements the sweet fudge.
- Dessert Board: Include on a dessert charcuterie board with fruits, nuts, and other sweet treats.
- À la Mode: Warm a piece slightly and top with vanilla ice cream for a decadent dessert.
- Drizzle Options: Serve with warm caramel or chocolate sauce drizzled over the top.
Variations to Try
- Nutty Cookie Dough: Add ½ cup of chopped walnuts or pecans for crunch.
- Double Chocolate: Use milk chocolate chips in the base instead of white chocolate for chocolate lovers.
- Birthday Cake: Add ¼ cup rainbow sprinkles and substitute almond extract for vanilla.
- Peanut Butter Cookie: Swirl in ¼ cup of warmed peanut butter before chilling.
- S’mores Version: Top with mini marshmallows and graham cracker crumbs before chilling.
- Salted Caramel: Swirl in 3 tablespoons of caramel sauce and sprinkle with flaky sea salt.
- Cookies and Cream: Fold in ½ cup of crushed chocolate sandwich cookies.
Storage Instructions
- Refrigerator: Store in an airtight container with parchment paper between layers for up to 1 week.
- Freezer: Wrap individual pieces in plastic wrap, then place in a freezer-safe container for up to 3 months.
- Thawing: Thaw frozen fudge overnight in the refrigerator or for 30 minutes at room temperature.
- Gift Packaging: For gifting, wrap pieces in wax paper and store in a decorative tin or box in a cool place.
Frequently Asked Questions
Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria like E. coli. Heat-treating eliminates these potential pathogens, making your cookie dough fudge safe to eat.
Can I make this recipe dairy-free?
Yes! Use dairy-free white chocolate chips, coconut condensed milk, and vegan butter or coconut oil as substitutes.
How do I know when my fudge is properly set?
The fudge should be firm to the touch and not sticky. When you cut it, it should hold its shape without being too hard or too soft.
Can I double this recipe?
Absolutely! Use a 9×13-inch pan instead and increase the chilling time by about 30 minutes.
How far in advance can I make this for a party?
This fudge can be made up to 5 days in advance. Store it in the refrigerator and cut into squares the day of your event.
Can I ship this fudge as a gift?
Yes, if shipped with ice packs in an insulated container for overnight delivery. Otherwise, the fudge may soften too much during transit.
Why use mini chocolate chips instead of regular?
Mini chips distribute more evenly throughout the fudge and provide chocolate in every bite without overwhelming the texture.
My fudge is too sweet. How can I balance the flavor?
Add an extra pinch of salt to the finished product, or in your next batch, reduce the sweetened condensed milk to 10 oz and increase the butter by 1 tablespoon.
Have you tried this Chocolate Chip Cookie Dough Fudge recipe? I’d love to see your creations! Tag us on social media with #SteepAndStone or leave a comment below with your experience and any variations you tried.
Recipe Card
Ultimate Chocolate Chip Cookie Dough Fudge
Ingredients
- 2 cups white chocolate chips 12 oz/340g – Creates the smooth, creamy base
- 1 can 14 oz/396g sweetened condensed milk Provides sweetness and that perfect fudgy texture
- 2 tbsp unsalted butter melted – Adds richness and authentic cookie dough flavor
- ½ cup 100g brown sugar, packed – Contributes the classic cookie dough taste and color
- 1 tsp vanilla extract – Enhances all flavors and adds aromatic depth
- 1 cup 120g all-purpose flour (heat-treated) – Provides structure and authentic cookie dough texture
- ½ cup mini chocolate chips plus more for topping – Delivers the iconic chocolate chip cookie experience
- ¼ tsp salt – Balances sweetness and enhances flavor
Instructions
- Start by heat-treating your flour to make it safe to eat. Spread 1 cup of flour on a baking sheet and bake at 350°F for 5 minutes, or microwave it in a bowl for 1 minute, stirring every 20 seconds. Let it cool completely.
- While the flour cools, line an 8×8-inch baking dish with parchment paper. In a medium saucepan over low heat, melt 2 cups white chocolate chips with the can of sweetened condensed milk and 2 tablespoons butter, stirring constantly until smooth.
- Remove the saucepan from heat and mix in the brown sugar, vanilla extract, salt, and cooled heat-treated flour until the mixture resembles cookie dough. Let it cool for 5 minutes, then fold in most of the mini chocolate chips, saving some for the top.
- Pour the mixture into your lined baking dish, spread it evenly, and sprinkle the remaining chocolate chips on top, gently pressing them into the surface. Refrigerate for at least 2 hours until firm.
- Once set, lift the fudge out using the parchment paper, place on a cutting board, and cut into squares. Store in an airtight container in the refrigerator.