Chocolate Chip Cookie Dough Fudge

If you love cookie dough and creamy fudge, why not combine them? This Chocolate Chip Cookie Dough Fudge is smooth, buttery, and packed with mini chocolate chips, just like your favorite cookie dough—but safe to eat!

No raw eggs, no baking, just melt, mix, and chill.

Let’s do this!

What You’ll Need

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
½ cup brown sugar
1 tsp vanilla extract
1 cup all-purpose flour (heat-treated—see below)
½ cup mini chocolate chips (plus more for topping)
¼ tsp salt

Pro Tips

Heat-treat your flour! To kill bacteria, microwave it for 1 minute, stirring every 20 seconds, or bake it at 350°F (175°C) for 5 minutes on a baking sheet.
Let the fudge cool slightly before adding chocolate chips. If it’s too hot, they’ll melt instead of staying whole.
Chill completely. Refrigerate for at least 2 hours before cutting for the perfect fudgy texture.
Use mini chocolate chips. They distribute better and won’t overpower the fudge.
Make it extra special! Drizzle melted chocolate over the top before chilling for a fancy touch.

Tools You’ll Need

Medium saucepan
Spatula
8×8-inch baking dish
Parchment paper
Knife for cutting

Substitutions & Variations

Dairy-free option: Use dairy-free white chocolate and coconut condensed milk.
Extra cookie flavor: Stir in ½ tsp almond extract for a bakery-style taste.
Crunchy version: Add crushed graham crackers or chopped pecans.
Sweeter version: Swirl in a drizzle of caramel before chilling!

Instructions

1. Heat-treat the flour.

Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely.

A super close-up shot of heat-treated flour spread on a baking sheet, slightly golden and smooth

2. Melt the chocolate.

In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.

A super close-up shot of a spatula stirring melted white chocolate, sweetened condensed milk, and butter

3. Add the cookie dough ingredients.

Remove from heat and stir in brown sugar, vanilla extract, salt, and heat-treated flour until fully combined.

A super close-up shot of brown sugar being stirred into the creamy melted fudge mixture,

4. Fold in the mini chocolate chips.

Let the mixture cool slightly, then stir in mini chocolate chips, saving some for the topping.

A super close-up shot of mini chocolate chips being folded into the cookie dough fudge mixture

5. Pour into the pan.

Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.

A super close-up shot of a spatula spreading thick cookie dough fudge into a parchment-lined baking dish

6. Add toppings.

Sprinkle extra mini chocolate chips over the top and gently press them in.

A super close-up shot of extra mini chocolate chips being scattered over the surface of the fudge

7. Chill and set.

Refrigerate for at least 2 hours or until firm.

A super close-up shot of a baking dish covered with plastic wrap, resting in the fridge

8. Cut and serve.

Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

A super close-up shot of Chocolate Chip Cookie Dough Fudge squares stacked on parchment paper

Leftovers & Storage

Store in an airtight container in the fridge for up to 1 week.
Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.

Wrap-Up

And that’s it—your Chocolate Chip Cookie Dough Fudge is ready to enjoy! It’s sweet, creamy, and packed with cookie dough flavor in every bite. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🍪✨