I’ll never forget the moment I pulled my first batch of Cookie Dough Fudge from the fridge. The air in my kitchen was sweet with the scent of brown sugar and melted chocolate, a magical hybrid of two beloved treats. It was a happy accident born from a serious cookie dough craving and a half-empty can of condensed milk. The result? Pure, unadulterated joy in every bite. Let me show you how to make this dreamy, no-bake confection that has become my ultimate party trick.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 2 cups semi-sweet chocolate chips
- 1/2 cup salted sweet cream butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 11 oz sweetened condensed milk
- 1 1/2 cups white chocolate chips
Now, let’s talk ingredients because a few choices here are non-negotiable for that perfect texture and flavor. First, the salted butter. I’ve tried it with unsalted, and trust me, the extra pinch of saltiness from the salted butter balances the incredible sweetness and makes the cookie dough flavor pop. Don’t skip it. Second, please heat-treat your flour. I know it’s a fussy step for a no-bake recipe, but it’s crucial for food safety since we’re not baking the dough. Simply spread the flour on a baking sheet and bake at 350°F for 5-7 minutes. Let it cool completely before using—this makes a huge difference. Finally, for the white chocolate chips, quality matters. A good brand melts smoothly and won’t seize up, giving you that beautiful, creamy fudge base.
Equipment Needed
- Medium saucepan
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk and silicone spatula
- Measuring cups and spoons
- Small heatproof bowl (for flour heating, if doing in microwave)
The equipment list is beautifully simple, which is part of why I love this recipe. The star player is definitely the 8×8 pan lined with parchment paper. Do not—I repeat, do not—try to skip the parchment. I learned this the hard way when I thought a well-greased pan would suffice. The fudge sticks stubbornly. Parchment paper guarantees you’ll get pristine, easy-to-cut squares. Your silicone spatula will also become your best friend for folding in all those chocolate chips without deflating the mixture. As for the saucepan, a medium-sized, heavy-bottomed one is ideal for gently melting the butter and chocolates without scorching.
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