Name: Cookie Dough Fudge
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup mini chocolate chips (frozen); ½ cup salted butter, softened; ¼ cup granulated sugar; ½ cup brown sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1½ cups all-purpose flour (heat-treated); ½ teaspoon salt; 1 cup white chocolate chips; 1 (14 oz) can sweetened condensed milk

There’s something about the combination of cookie dough and fudge that just feels meant to be. Imagine the creamy richness of white chocolate fudge blended with the nostalgic, buttery flavor of chocolate chip cookie dough. Now imagine it’s no-bake, egg-free, and ready to chill in just a few minutes. Yes, this Cookie Dough Fudge is every dessert lover’s dream, and it might just become your new go-to treat.

The first time I made this, it was one of those spur-of-the-moment cravings. I didn’t feel like baking, but I wanted something sweet, soft, and indulgent—something that reminded me of sneaking cookie dough from the mixing bowl as a kid. This fudge was the answer. It’s creamy yet chewy, sweet but not overwhelming, and packed with those little bursts of chocolate chips that make every bite a happy surprise.

What really sets this fudge apart is the texture. You get the smooth, melt-in-your-mouth feel of traditional fudge, but with a playful cookie dough twist. And since there are no eggs or raw flour concerns—thanks to a quick heat-treating step—it’s totally safe to eat and share. Plus, it’s made with pantry staples, so chances are you already have everything you need.

Whether you’re prepping a dessert table for a gathering, looking for a fun baking project with kids, or just treating yourself after a long week, this cookie dough fudge checks all the boxes. It’s simple, satisfying, and guaranteed to put a smile on your face.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this fudge, but let’s start with the most obvious—it’s incredibly easy to make. You don’t need a candy thermometer, a mixer, or any fancy equipment. Everything comes together with a few bowls, a spoon, and a microwave.

This recipe is:

No-bake and fuss-free: Perfect for warm days when you don’t want to turn on the oven, or when you’re short on time but still want something homemade.
Safe to eat: Since there are no eggs and the flour is heat-treated, it’s completely safe to enjoy without any worries.
Family-friendly: Kids adore the sweetness and chocolate chips, and adults can’t resist the nostalgic flavor of cookie dough.
Great for gifting: The fudge sets beautifully and cuts into clean, pretty squares, making it a lovely homemade gift or addition to any dessert platter.
Customizable: You can switch up the chips, add sprinkles, or even swirl in some peanut butter or Nutella for a creative twist.

The balance of textures really makes this fudge shine. The creamy base melts in your mouth, while the mini chocolate chips add a subtle crunch and chocolaty punch. Each square is rich but not too heavy, sweet but balanced, and completely satisfying.

Health Benefits

Let’s be honest—this recipe is a treat through and through. But that doesn’t mean you can’t appreciate a few upsides. When enjoyed in moderation, this dessert can totally fit into a balanced lifestyle.

No eggs = reduced allergy concerns: This makes the recipe suitable for those avoiding eggs due to allergies or dietary preferences.
Controlled ingredients: You know exactly what’s going into your fudge—no preservatives or artificial flavors.
Smaller portion sizes: Because it’s rich, even a small piece feels indulgent, helping with portion control.
Homemade goodness: Making treats at home means fewer processed snacks in your rotation and more opportunities to enjoy real ingredients.

And perhaps most importantly, there’s the joy factor. Creating and sharing a sweet dessert can boost your mood and create positive moments, which is a health benefit in itself.

Preparation Time, Servings, and Nutritional Information

Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 25 small squares

Nutrition (Per Serving):
Calories: 180
Carbohydrates: 24g
Protein: 2g
Fat: 8g
Sugar: 18g

Ingredients List

To make this delicious cookie dough fudge, you’ll need the following ingredients:

1 cup mini chocolate chips – Freeze these beforehand so they don’t melt when mixed into the warm fudge base. The mini size ensures even distribution throughout the fudge.
½ cup salted butter, softened – Adds richness and that classic cookie dough flavor. Make sure it’s soft so it creams easily with the sugars.
¼ cup granulated sugar – Brings structure and sweetness to the dough.
½ cup brown sugar – Adds a caramel-like depth that pairs beautifully with the white chocolate base.
2 tablespoons milk – Helps bring the dough together. You can use dairy or a plant-based alternative.
1 teaspoon vanilla extract – Enhances all the other flavors and adds that familiar cookie dough aroma.
1½ cups all-purpose flour – Heat-treat it to make it safe for eating raw.
½ teaspoon salt – Balances the sweetness and brings out the chocolate flavor.
1 cup white chocolate chips – Ghirardelli is a great choice for a creamy, smooth melt.
1 (14 oz) can sweetened condensed milk – This acts as the base of the fudge, providing sweetness and that signature fudgy texture.

Step-By-Step Cooking Instructions

Prepare the Chocolate Chips
Place the mini chocolate chips in the freezer while you prep the rest of the ingredients. This keeps them from melting into the warm fudge later and ensures those beautiful chip-studded bites.
Heat-Treat the Flour
Add the flour to a microwave-safe bowl and microwave it in 30-second intervals, stirring between each, until it reaches 165°F (74°C). This typically takes about 1 to 1½ minutes. Allow it to cool completely before using.
Make the Cookie Dough Base
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Add the milk and vanilla extract, and continue mixing until combined. Slowly stir in the heat-treated flour and salt until a soft dough forms. Set aside.
Melt the White Chocolate and Sweetened Condensed Milk
In a separate microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Microwave in 30-second increments, stirring well between each round, until the mixture is melted and smooth. This usually takes about 1½ to 2 minutes.
Combine Fudge and Cookie Dough
Pour the melted white chocolate mixture into the cookie dough bowl. Use a hand mixer or a sturdy spoon to blend everything together until fully combined. The mixture should be thick and creamy.
Fold in the Chocolate Chips
Take the mini chocolate chips out of the freezer and gently fold them into the fudge mixture. Stir just enough to distribute the chips evenly.
Chill and Set
Line an 8×8-inch square pan with parchment paper. Pour the fudge mixture into the pan, spreading it out evenly with a spatula. Tap the pan gently on the counter to smooth out the top. Place the pan in the refrigerator for at least 2 hours, or until firm.
Cut and Serve
Once the fudge has fully set, remove it from the fridge and lift it out of the pan using the parchment paper. Cut into small squares and enjoy!

How to Serve

This fudge is a sweet treat that can be served in a variety of fun and creative ways:

Cut into neat squares and place in mini cupcake liners for a clean presentation.
Serve on a dessert platter alongside fresh berries and cookies.
Add a few pieces to a dessert box or care package for gifting.
Pair with coffee or hot chocolate as a cozy afternoon snack.

Pairing Suggestions

To make the most of your cookie dough fudge, consider pairing it with:

A glass of cold milk – A classic combo that brings out the creamy texture of the fudge.
Herbal tea or black tea – Helps balance the sweetness with a warm, subtle contrast.
Vanilla or caramel iced coffee – A great pairing for warm weather and casual snacking.
Fruit platter – Especially berries or sliced apples, which provide a refreshing contrast to the richness.

Storage, Freezing & Reheating Instructions

Refrigeration
Store the fudge in an airtight container in the fridge for up to one week. Separate layers with parchment paper to prevent sticking.

Freezing
To freeze, place fudge squares in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container. Freeze for up to three months. Thaw in the fridge overnight or leave at room temperature for 30 minutes before serving.

Reheating
There’s no need to reheat this fudge. It’s best enjoyed chilled or at room temperature.

Common Mistakes to Avoid

Skipping the flour heat-treatment: This step is essential for food safety. Raw flour can carry bacteria, so always heat it to 165°F.
Not chilling the chips: If the chocolate chips aren’t cold, they’ll melt into the fudge and disappear.
Overheating the white chocolate: White chocolate burns easily, so microwave in short bursts and stir often.
Using salted butter and adding extra salt: This can make the fudge overly salty. Adjust accordingly if you’re using unsalted butter.
Overmixing: Stir just enough to combine ingredients. Overmixing can make the texture dense and tough.

Pro Tips

Use parchment paper for easy removal from the pan and cleaner slices.
Let the fudge sit for a few minutes at room temperature before cutting to avoid cracking.
For clean cuts, dip your knife in hot water and wipe dry between slices.
Add festive sprinkles for holidays or themed events.
Try folding in chopped nuts or pretzels for a salty-sweet twist.

Frequently Asked Questions (FAQs)

Can I use unsalted butter?
Yes, just add an extra pinch of salt to the dough to balance the flavors.

Do I have to use mini chocolate chips?
Mini chips work best for even distribution, but you can chop regular chips if needed.

What if I don’t have a microwave?
You can heat the flour and melt the white chocolate mixture on the stovetop using low heat and constant stirring.

Can I use sweetened condensed coconut milk?
Yes, for a dairy-free option, you can use coconut-based sweetened condensed milk and vegan butter.

Is this recipe gluten-free?
Not by default, but you can use a 1:1 gluten-free flour blend. Just make sure it’s heat-treatable.

How long will the fudge last?
Stored in the fridge, it stays fresh for up to a week. In the freezer, it’s good for three months.

Can I double the recipe?
Absolutely. Just use a 9×13 pan and extend the chill time slightly.

Can I make this ahead of time?
Yes, you can make it several days in advance and keep it chilled until ready to serve.

How do I know if the fudge is set?
It should be firm to the touch and easy to slice. If it still feels soft after 2 hours, chill for an additional 30–60 minutes.

What else can I mix into the fudge?
Try peanut butter swirls, chopped nuts, or crushed cookies for fun variations.

Conclusion & Call to Action

This cookie dough fudge is one of those recipes that hits the sweet spot between effortless and irresistible. It’s the kind of dessert that makes people light up when you bring it to the table—and the best part is, it takes almost no time to make. Whether you’re sharing it at a party or sneaking a bite from the fridge after a long day, it’s pure joy in every bite.

I’d love to hear how your cookie dough fudge turns out! Did you add a twist? Share your experience in the comments, or tag me on social media with a photo of your sweet creation. Let’s spread the fudge love—one bite at a time.