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- 1 cup unsalted butter (2 sticks) - 2 cups packed brown sugar - ¾ cup granulated sugar - 1 cup sweetened condensed milk - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour (heat-treated for food safety) - 1 cup mini chocolate chips - 1 cup semisweet chocolate chips (for the fudge layer) - 1 tablespoon coconut oil Using the right measurements is key. I suggest using a kitchen scale for accuracy. If you're out of unsalted butter, you can use salted butter. Just skip adding extra salt to the mix. You can also swap granulated sugar for coconut sugar for a richer flavor. Heat-treated flour is safe for eating raw. Raw flour can contain harmful bacteria. By heating it, you kill those germs. You can heat it in the oven at 350°F for five minutes. This way, you get to enjoy your cookie dough fudge without worry. Always remember, safety is as sweet as the treat! {{ingredient_image_2}} Start by getting an 8x8 inch square baking pan. Line the pan with parchment paper. Make sure to leave some paper hanging over the edges. This helps you lift out the fudge later. In a large bowl, melt 1 cup of unsalted butter. You can use a microwave or the stovetop. Let the butter cool down a bit; it should be warm, not hot. Next, add 2 cups of packed brown sugar and ¾ cup of granulated sugar to the bowl. Also, pour in 1 cup of sweetened condensed milk. Mix these ingredients well until you see a smooth mixture. It should feel creamy and thick. Now, add 2 teaspoons of pure vanilla extract to boost the flavor. Stir until everything is combined. Gradually mix in 3 cups of heat-treated flour. Use a spatula or your hands to bring the dough together. Don’t overmix; just combine until it’s soft. Finally, fold in 1 cup of mini chocolate chips. This adds yummy bites throughout the dough. In a microwave-safe bowl, put 1 cup of semisweet chocolate chips and 1 tablespoon of coconut oil. Heat this in the microwave in 30-second bursts. Stir after each burst until it’s smooth and melted. Now, pour this melted fudge over the cookie dough base in the pan. Use a spatula to spread it evenly, covering all the dough. Once you have the fudge spread out nicely, it’s time to chill. Place the pan in the refrigerator and let it sit for at least 2-3 hours. You want it to set and feel firm. When it's ready, lift the fudge out using the parchment paper. Cut it into squares and enjoy your delicious treat! To get the best cookie dough texture, use room temperature butter. If the butter is too hot, it can make the dough too greasy. Mix the butter with sugars until fluffy. This step adds air and makes the dough light. When adding flour, mix just until combined to keep it soft. Too much mixing can lead to a tough texture. For smooth fudge, melt the chocolate chips and coconut oil together. Use a microwave in short bursts, stirring often. This method helps prevent burning. Mixing in coconut oil makes the fudge glossy and smooth. If the fudge looks grainy, it might be overcooked. Always keep a close eye while melting. Once the fudge is set, lift it from the pan using the parchment paper. Cut it into neat squares while it is cold for cleaner edges. Store the fudge in an airtight container. It stays fresh in the fridge for up to two weeks. For longer storage, freeze the squares. Just wrap them well to avoid freezer burn. Pro Tips Use Heat-Treated Flour: To ensure food safety, heat-treat your flour by baking it at 350°F (175°C) for 5-10 minutes before using it in this recipe. Chill for Best Results: Allowing the fudge to chill in the refrigerator for at least 3 hours ensures a firmer texture, making it easier to cut into neat squares. Customize Your Chips: Feel free to mix and match chocolate chips; try using white chocolate or dark chocolate for a different flavor profile. Make It Fancy: For an extra touch, drizzle some melted chocolate or caramel over the top before serving, and sprinkle with a pinch of sea salt. {{image_4}} You can boost the flavor by adding nuts. Try chopped walnuts or pecans. They give a nice crunch. Just fold them in with the mini chocolate chips. You can also use other mix-ins. Things like shredded coconut or even dried fruit work well. This adds a fun twist to the fudge. Changing the chocolate can make a big difference. Use dark chocolate chips for a richer taste. You might even try white chocolate for a sweeter fudge. Each type of chocolate brings its own flavor. Mix and match to find your favorite combo. Don’t be afraid to experiment! You can switch up the flavors, too. Add a touch of almond extract for a unique taste. A sprinkle of sea salt can enhance the sweetness. You could also mix in some espresso powder for a coffee kick. Play around with different flavors to make this fudge your own! To keep your fudge fresh, store it in an airtight container. Use parchment paper between layers to prevent sticking. This method keeps each piece easy to grab and enjoy. You can also wrap the fudge tightly in plastic wrap before placing it in the container. In the fridge, your Chocolate Chip Cookie Dough Fudge will last about a week. If you want to keep it longer, freeze it for up to three months. Just remember to thaw it in the fridge overnight before serving. This way, it stays soft and tasty. If you like your fudge a bit warm, pop it in the microwave for just a few seconds. Be careful not to overheat it; you want it soft, not melted. Serve it with a scoop of ice cream or drizzle it with chocolate sauce for a fun treat. Enjoying it this way adds a new twist to your indulgent delight! No, you should not use regular flour. Regular flour may contain harmful bacteria. Heat-treated flour is safe for eating raw. It kills any germs that may be present. You can heat-treat flour by baking it in the oven at 350°F for about five minutes. This simple step keeps your fudge safe to enjoy. To change the sweetness, you can adjust the sugars. Try using less brown sugar or granulated sugar. You can also add more chocolate chips for a richer taste. If you prefer, use dark chocolate chips. They add a nice contrast to the sweetness. Always taste your mix before chilling it. This way, you can find the perfect balance. If your fudge turns out too soft, try placing it back in the fridge. Chilling it for a longer time can help it set. If it's still too soft, you may need to add more heat-treated flour. Mix in small amounts until you reach your desired texture. If all else fails, you can enjoy it as a cookie dough dip! This post covered key ingredients, step-by-step instructions, and practical tips for your cookies. I shared how heat-treated flour improves safety and texture. You learned about variations, storage methods, and answered common questions. Baking cookies can be fun and easy. With these tips, you can create tasty treats. Enjoy experimenting with flavors and sharing your goodies!

Chocolate Chip Cookie Dough Fudge Delight

A delicious layered treat combining cookie dough and fudge.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups packed brown sugar
  • 0.75 cup granulated sugar
  • 1 cup sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour (heat-treated for food safety)
  • 1 cup mini chocolate chips
  • 1 cup semisweet chocolate chips (for the fudge layer)
  • 1 tablespoon coconut oil (to facilitate smooth melting of the fudge)

Instructions
 

  • Prepare the Baking Pan: Begin by lining an 8x8 inch square baking pan with parchment paper, ensuring to leave an overhang on the sides for easy removal later. Set this prepared pan aside.
  • Create the Cookie Dough Base: In a large mixing bowl, gently melt the unsalted butter either in a microwave or on the stovetop. Once melted, allow it to cool slightly, so it's warm but not hot.
  • Incorporate the Sugars and Milk: To the bowl with the melted butter, add the packed brown sugar, granulated sugar, and sweetened condensed milk. Stir the mixture vigorously until all ingredients are well blended, forming a smooth and creamy mixture.
  • Enhance the Flavor: Pour in the pure vanilla extract and stir to combine, ensuring even distribution of flavor.
  • Mix in the Flour: Gradually add the heat-treated flour to the butter-sugar mixture. Using a spatula or your hands, mix until a soft dough forms. Take care to mix just until combined; avoid overworking the dough.
  • Fold in the Chocolate Chips: Carefully fold in the mini chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
  • Spread the Mixture: Spoon the cookie dough mixture into the prepared baking pan, spreading it out evenly. Use your hands or a spatula to press it down gently for an even surface.
  • Prepare the Fudge Topping: In a microwave-safe bowl, combine the semisweet chocolate chips and the coconut oil. Microwave the mixture in 30-second intervals, stirring in between, until everything is melted and smooth.
  • Layer the Fudge Over the Dough: Carefully pour the melted fudge over the cookie dough base. Use a spatula to spread the fudge evenly, smoothing it out to cover the entire surface.
  • Chill to Set: Transfer the pan to the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set and firm to the touch.
  • Slice and Serve: Once the fudge is firm, lift it out of the pan using the parchment overhang. Cut into squares for serving.

Notes

Arrange the fudge squares on a decorative plate. Drizzle with additional melted chocolate and sprinkle with sea salt for added flavor.
Keyword chocolate, cookie dough, fudge