Line an 8-inch square baking dish with parchment paper. Set aside.
Prepare your mixing bowl by adding the marshmallow cream and white chocolate chips. Set aside.
In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
Immediately pour hot mixture over marshmallow and white chocolate chips in mixing bowl. Using your electric mixer, blend until smooth (and white chocolate morsels are melted, about 1 minute).
While blending, crumble half of the frozen cookie dough (in small 1/2-inch chunks) into the bottom of your baking dish. Pour hot mixture over frozen cookie dough. Immediately press the remaining frozen cookie dough into the top of the fudge, in small 1/2-inch chunks.
Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.
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