Chocolate Chip Cookie Dough Fudge
An easy, no-bake holiday treat, this cookie dough fudge is soft and creamy, with hints of vanilla and brown sugar and studded with mini chocolate chips, the same flavors that make chocolate chip cookie dough so irresistible.
Yield: 1 8-inch square pan (25 servings)
Ingredients
For Cookie Dough:
- ⅓ cup / 76 g unsalted butter, room temperature
- ¼ cup / 55 g granulated sugar
- ¼ cup / 50 g light brown sugar, packed
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 2 tablespoons half-and-half or cream
- ½ cup / 63 g all-purpose flour, heat-treated and sifted*
For Fudge:
- ⅓ cup / 73 g light brown sugar, packed
- ⅓ cup / 76 g unsalted butter
- Pinch kosher salt
- ⅓ cup / 80 g half-and-half or cream
- 4 to 5 cups / 480-600 g sifted powdered sugar, preferably organic
- 1 teaspoon vanilla extract
- 1 tablespoon crème fraîche or sour cream, optional
- ½ cup / 100 g mini semisweet chocolate chips
Instructions
- Line an 8-by-8-inch baking pan with parchment paper or buttered aluminum foil, leaving a 1-inch overhang for easy lifting.
- Combine butter and sugars in a large bowl or the bowl of a stand mixer. Beat on medium speed until light and fluffy, 2 to 3 minutes.
- Mix in vanilla, salt, and half-and-half or cream. Add flour and mix until incorporated.
- To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated. Stir in vanilla. At this point, the mixture should have cooled to room temperature; if not, continue stirring until it’s no longer warm to the touch.
- Add cookie dough and crème fraîche or sour cream (if using) and stir to incorporate. Fold in chocolate chips.
- Spread fudge into the prepared pan. Chill until set, at least 3 hours. Cut into squares and serve. Fudge will keep, tightly covered in the refrigerator for up to 1 week, or frozen, double wrapped in plastic and bagged, for up to 3 months.
Notes
- To heat-treat raw flour, measure out a bit more flour than you'll actually need in your final recipe and place in a microwave safe bowl. Microwave on high for a minute or so, stirring every 20-30 seconds, until a digital thermometer inserted into the center of the flour reads 165 degrees F. You can also spread the flour in a baking dish and bake at 350 degrees F for 3 to 5 minutes or until it reads 165 degrees F. Let the flour cool completely before using, and then sift it to remove any leftover chunks.