Ultimate Chocolate Chip Cookie Dough Fudge
Chocolate Chip Cookie Dough Fudge transforms beloved raw cookie dough into a safe, no-bake indulgence. This quick-setting confection combines white chocolate, condensed milk, and heat-treated flour to create squares with authentic cookie dough flavor and creamy fudge texture. Studded with mini chocolate chips and ready in minutes, it delivers nostalgic sweetness without raw egg concerns—perfect for satisfying cookie dough cravings with minimal effort.
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.
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