I’ve combined two of the best things in life: chocolate and cookie dough. This Chocolate Cookie Dough Fudge recipe will have you drooling in no time! No candy thermometer needed!
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Every once in awhile I find myself coming home from the grocery store with random items. A box of Noodle-Roni, a can of spaghettios and meatballs, or a package of refrigerated cookie dough.
While I normally am in the “from scratch” camp, I do occasionally give in to packaged foods. And if I’m being honest…there are a few things from childhood that I love!
For example: Bologna. I love it. I buy it maybe once every couple years…but oh man, yum. Take a piece of toast with butter, toss your bologna in the microwave for about 15 seconds and then on top of the toast.
Good grief I should be ashamed of myself for admitting this!
Boxed mac and cheese. While I love homemade mac and cheese, more than nearly any other side dish…I can’t help but purchase this blue box. And when I make a quick box for my kids, I find myself shoveling forkfuls into my mouth! It’s what I lived on in college!
And packaged cookie dough.
This dessert blogger has a confession. One of my husband’s favorite desserts is a roll of cookie dough, broken into small balls. I drop those into a mini muffin tin, bake and immediately press a Reese’s Peanut Butter Cup into them. Two ingredients. Zero work. ONE happy husband!
Last month I found myself with a roll of said cookie dough and no peanut butter cups. I tossed that roll of cookie dough into the freezer, thinking to myself, I’ll take it out some other time when I’m fully stocked up on pb cups!
A week later, while making some Macadamia Nut Fudge, the thought came to me, what if I stirred in some hunks of frozen cookie dough into my milk chocolate fudge? Would it stay solid and not melt? Would it taste good? I know how to make chocolate fudge, but how do I make cookie dough fudge?
I immediately got to work in the kitchen and tested those thoughts. My sweet tooth wanted me to make a Chocolate Cookie Dough Fudge.
As it turns out, it was perfect. The cookie dough stayed soft (not melted) and the creamy chocolate fudge was the perfect pair.
If you have a cookie dough lover in your house, you must try this!! And then you have to confess to me what your childhood favorite food is, even if it’s embarrassing. Don’t leave me hanging out to dry by myself!
How to make Cookie Dough Fudge
First, make sure your cookie dough is FROZEN. Very important!
Line an 8-inch square baking dish with parchment paper.
PRO TIP: Use binder clips or mini clothespins to secure the parchment paper to the dish!
Crumble chunks of cookie dough into the bottom of the baking dish. Use about half of the dough and about 1-inch chunks. Set aside.
In a large mixing bowl, add milk chocolate chips and marshmallow cream. Set aside.
In a large saucepan, combine sugar, milk, butter, and vanilla. You can use heavy cream in place of the milk if you prefer.
Bring to a boil over medium high heat, stirring constantly. Boil for a full 2 minutes, still stirring.
Pour the boiling mixture over the milk chocolate chips and marshmallow. Blend with whisk attachment (hand mixer or stand mixer) until mixture is smooth, about 1-2 minutes, scraping down the sides of the bowl as needed.
Pour into baking dish (over the top of the cookie dough). Press small chunks of the remaining cookie dough into the top of the fudge.
Chill 4 hours. Cut into pieces and enjoy.
Store fudge in airtight container at room temperature for up to one week.
Can Chocolate Cookie Dough Fudge be frozen?
Once the fudge has cooled, slide into an airtight container or ziploc freezer bag. Press out all the air and close.
When ready to use, thaw overnight in refrigerator. Cut and enjoy!
Shopping List for Chocolate Chip Cookie Dough Fudge
- Granulated Sugar
- Vanilla Extract
- Unsalted Butter
- Marshmallow Cream
- Milk Chocolate Chips
- Refrigerated Chocolate Chip Cookie Dough
Love this Cookie Dough Fudge? Here are a few of my favorite cookie dough treats
Easy and delicious, White Chocolate Cookie Dough Fudge is the dessert you’ve been waiting for! Packed with chunks of cookie dough, what’s not to love?
If you love sneaking bites of cookie dough, this Reese’s Peanut Butter Cookie Dough Dip is decadent and drool worthy. Serve it up with pretzels or apples and watch it disappear!
A delicious, eggless treat, these Cookie Dough Pretzel Bites are no bake, and perfect for parties. Chocolate Chip Cookie Dough sandwiched between two mini pretzel twists and dunked in chocolate!
Try making this fun, delicious Monster Cookie Dough Fudge for the holidays this year! For an extra spooky look, add the candy eyeballs.
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Chocolate Cookie Dough Fudge recipe:
I've combined two of the best things in life: chocolate and cookie dough. This Chocolate Cookie Dough Fudge recipe will have you drooling in no time!
- 2 cups granulated sugar
- 1/2 cup skim milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted butter
- 3/4 cup marshmallow cream
- 12 ounces milk chocolate chips
- 8 ounces refrigerated chocolate chip cookie dough, frozen
- In a large saucepan, combine sugar, milk, vanilla, and butter.
- Bring to a boil over medium high heat, stirring constantly. Once boiling, keep at a rolling boil for a full two minutes (still stirring).
- For this next step, I use a stand mixer with whisk attachment (a hand mixer would work too). Combine the marshmallow cream and milk chocolate chips in mixing bowl. Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and blend for 1-3 minutes, scraping down sides of bowl as needed.
- While this is mixing, line an 8-inch square baking dish with parchment paper. Crumble half of the frozen cookie dough (in small 1inch chunks) into bottom of baking dish. Set aside.
- Once mixture is smooth, pour into prepared dish. With the remaining cookie dough, press small chunks into the top of the fudge. Refrigerate for 4 hours, or overnight. Cut and enjoy.
- Store fudge in airtight container for up to 1 week.
*This Chocolate Cookie Dough fudge recipe was originally published on Shugary Sweets on August 13, 2015 and has been republished in April 2018.