There’s something about cookie dough that takes me right back to my childhood — sneaking bites off the spoon before anything hit the oven, that rich, buttery, sweet dough with just the right hint of vanilla. Now, imagine all that goodness transformed into a creamy, melt-in-your-mouth fudge that’s almost too good to be true. That’s exactly what this cookie dough fudge is: a delicious twist on a classic favorite that doesn’t even require baking your cookies first. It’s like the best parts of cookie dough and fudge had a perfect little lovechild. If you’ve ever swooned over chocolate fudge or crumbled over cookie dough bites, this recipe will hit the exact sweet spot. I honestly made a batch last week, and my kids were hovering like buzzards, devouring every last square within minutes. Whether you’re after a quick sweet fix or a fun treat to impress guests, cookie dough fudge is the kind of recipe you didn’t know your life was missing.
What is cookie dough fudge?
Think of cookie dough fudge as what happens when cookie dough meets rich, creamy fudge in the middle of a dessert love story. It’s essentially fudge infused with the nostalgic flavors and texture of classic chocolate chip cookie dough — without any raw egg (so it’s safe to nibble straight from the fridge). The name says it all: a luscious, dense fudge that tastes like the cookie dough you’d sneak from the bowl as a kid. Unlike your typical fudge that’s all chocolate and cream, cookie dough fudge combines buttery, slightly chewy cookie dough bits folded into sweet, smooth fudge. It’s like a bite-sized nostalgia trip wrapped in a velvety coating. For the home cook, it’s a no-bake, foolproof way to get that cookie dough flavor without the mess or waiting time of traditional baking — plus, you don’t have to worry about undercooked dough or adding eggs. Best of all, it’s incredibly customizable, so if you want to jazz it up with nuts, sprinkles, or even a drizzle of chocolate, go right ahead!
Why you’ll love this recipe?
What I love most about this cookie dough fudge is how it checks every box for a classic comfort sweet — it’s rich, creamy, stress-free, and pretty darn fast. First off, the flavor is pure magic. You get that buttery, vanilla-scented cookie dough sweetness hugging the smooth, chocolatey fudge in every bite. It’s rich without being overpowering, and just the right amount of chewy and melt-in-your-mouth smooth. Secondly, it’s so easy to make that it’s become my go-to whenever I want something sweet but don’t want to pull out the oven for hours. The no-bake element saves a ton of time and hassle, which, honestly, I appreciate more than anything on a busy weeknight or when I just want a “reward” after work. Plus, the ingredients are so simple — pantry staples you probably already have. There’s something oddly satisfying about turning everyday sugar, butter, and chocolate into pure bliss without any fancy shopping or prep.
Another thing that makes this recipe stand out for me is versatility. You can serve this fudge as bite-sized treats at a party, pack some up for a friend’s gift, or even crumble it over ice cream for an indulgent dessert topping. I’ve even snuck a couple of pieces into a lunchbox (shhh!). If you’re a fan of recipes like no-bake cookie dough truffles or classic chocolate fudge, this is like their bit-sized, lovechild cousin — it combines the best of both worlds in a fun, easy way. My kids ask for this fudge all the time because it’s indulgent but still feels homemade and wholesome (well, as wholesome as fudge can be, right?). Trust me: this cookie dough fudge will become your little secret weapon for satisfying sweet cravings fast, with tons of smiles guaranteed.
How do I make cookie dough fudge?
Quick Overview
The process for this cookie dough fudge is surprisingly simple and quick: you whip up a classic cookie dough (without eggs for safety), prepare a smooth fudge base, and then fold the two together before chilling. Unlike baked cookies or fudge that takes a good hour, this fudge comes together in about 30 minutes, plus chill time. The best part? You don’t have to worry about overbaking or drying it out, and the chunks of cookie dough in every bite give a fantastic texture contrast. Once chilled, it slices cleanly and holds its shape perfectly. If you’re like me, this recipe becomes your go-to for when you want dessert, stat — no waiting, no stress.
Ingredients
For the Main Batter:
- 1 cup unsalted butter, softened — room temp butter is key for smooth mixing
- 1 cup granulated sugar — standard white sugar works perfectly here
- 2 tsp vanilla extract — the secret to that warm, cookie dough aroma
- 2 cups all-purpose flour — heat treated for safety if eating raw (directions below)
- ¼ tsp salt — balances sweetness beautifully
- ½ cup mini chocolate chips — for that classic cookie dough chocolate pop
For the Fudge Base:
- 2 cups white chocolate chips — use good quality for creamy fudge
- 1 (14 oz) can sweetened condensed milk — adds richness and smooth texture
- 1 tsp vanilla extract — layers in that soft sweet note
For the Glaze (optional but recommended):
- ½ cup semi-sweet chocolate chips — for a quick chocolate drizzle
- 1 tsp coconut oil or butter — helps the glaze set with a shiny finish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Line an 8×8-inch square baking pan with parchment paper, letting the edges hang over for easy fudge removal later. No grease needed here because parchment will keep the fudge from sticking and make slicing a breeze. Set aside while you mix your ingredients.
Step 2: Heat-Treat the Flour
This step is important since we’re eating the cookie dough raw. Simply spread the flour on a baking sheet and bake at 350°F for about 5 minutes — just enough to kill any potential bacteria without browning it. Let it cool completely before using.
Step 3: Mix the Cookie Dough Batter
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3 minutes with a hand mixer). Stir in vanilla extract. Then gradually mix in the heat-treated flour and salt until just combined — don’t overwork it, or the dough will get tough. Fold in the mini chocolate chips by hand for even distribution.
Step 4: Make the Fudge Base
In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in 20-second intervals, stirring each time, until fully melted and silky smooth. Stir in vanilla extract. This melted fudge base is what holds our cookie dough together with its creamy hug.
Step 5: Combine Cookie Dough & Fudge
Once the fudge base is slightly cooled (warm but not hot), gently fold in the cookie dough batter. You want it fully incorporated but still see those cookie dough bits in there. If your fudge is too warm, the cookie dough might melt — so patience here really pays off!
Step 6: Spread & Chill
Pour the combined mixture into your prepared pan, smoothing the top evenly with an offset spatula or the back of a spoon. Pop it into the fridge for at least 3 hours, or until firm to the touch.
Step 7: Prepare the Glaze
If you’re adding the optional chocolate glaze, melt your semi-sweet chips and coconut oil together until smooth, then drizzle over the set fudge — quick back into the fridge to let it harden up.
Step 8: Slice & Serve
Using the parchment edges, lift the fudge out of the pan and cut it into small bite-sized squares with a sharp knife. You’ll want to let it sit at room temp for about 10 minutes before serving to let the flavors open up. This fudge is perfect with a glass of cold milk or your favorite coffee.
What to Serve It With
For Breakfast: Start your day with a sweet smile — this fudge tastes AMAZING alongside a creamy latte or cappuccino. Try cutting a few small pieces and serving it on a pretty plate with fresh berries for a decadent weekend treat.
For Brunch: Elevate your brunch table by slicing this fudge into elegant bite-sized pieces paired with a sparkling mimosa or a smooth vanilla chai tea. My family loves how the fudge balances well with fresh fruit and flaky croissants.
As Dessert: Crumble cookie dough fudge over a scoop of vanilla or salted caramel ice cream, drizzle with caramel sauce, and sprinkle a pinch of flaky sea salt for a show-stopping finish. Or just plate a few squares with a hot espresso to end the meal on a sweet note.
For Cozy Snacks: When you’re curled up on the couch on a chilly night, cookie dough fudge and a mug of hot chocolate feel like the ultimate comfort combo. I always stash extras in the fridge for those “I need chocolate right now” moments — this one’s a lifesaver!
Top Tips for Perfecting Your Cookie Dough Fudge
Heat Treat Your Flour: Don’t skip this. Raw flour can harbor bacteria, so quick heating keeps your fudge safe without compromising that fresh dough flavor.
Butter Temperature: Make sure your butter is softened but not melted. Too soft and your cookie dough batter gets greasy; too hard and mixing is a workout.
Mixing Cookie Dough: Fold the chips in by hand at the end to avoid breaking them up or overmixing. You want nice chunky chocolate bits!
Fudge Base Temperature: Let your melted fudge cool slightly before adding cookie dough; if it’s too hot, you’ll end up with a melted dough layer instead of distinct chunks.
Swirl It Up: If you want to get fancy, use a spatula to create swirls right after pouring into the pan — it’s a crowd-pleaser visually and adds pretty texture variation.
Ingredient Swaps: For a twist, try substituting white chocolate chips with milk or dark chocolate for the fudge base. You can also use almond or oat milk sweetened condensed milk for a dairy-free version I tested recently — it actually made the fudge creamier!
Baking Variations: If you want a crunchier texture, add toasted chopped nuts or even a sprinkle of sea salt on top after glazing. It’s my favorite way to add a bit of salty-sweet magic.
Glaze Consistency: Add a little more coconut oil to your glaze for a thinner drizzle, or less for thick ribbons. Both look and taste fantastic, so have fun experimenting!
I learned these tricks after a few too many attempts where my fudge was either runny or a brick — trust me, this recipe has been tweaked until it’s just right.
Storing and Reheating Tips
Room Temperature: Cookie dough fudge will keep nicely on the counter for 2-3 days if you cover it with plastic wrap or store it in an airtight container. It’ll soften a bit but still hold together well.
Refrigerator Storage: For best texture and longevity, store fudge in the fridge in an airtight container. It’ll keep fresh and firm for up to 2 weeks. Just pull it out 10-15 minutes before serving to take the chill off and let the flavors shine.
Freezer Instructions: Wrap fudge tightly in plastic wrap, then foil, or place in a freezer-safe container. It will last 2-3 months frozen. When ready to enjoy, thaw overnight in the fridge or for an hour at room temp. Avoid microwaving or warm reheating, as the texture can change.
Glaze Timing Advice: If you plan to freeze fudge with glaze, add the drizzle after thawing to keep it glossy and smooth. For fridge or room temp storage, glaze before chilling for a nice set finish.
Frequently Asked Questions
Final Thoughts
Honestly, cookie dough fudge is one of those recipes I turn to when I want a sweet indulgence without any fuss or mess. It’s the perfect blend of creamy fudge and my all-time favorite cookie dough flavor, capturing that nostalgic magic in every bite. I can’t even count how many times I’ve made it for our family gatherings or just a quiet evening treat — it disappears fast every time. If you’re a fan of no-bake desserts or craving that rich, buttery cookie dough vibe, give this recipe a try. And don’t hesitate to make it your own: add your favorite mix-ins or toppings, and let it be your playground. I can’t wait to hear how yours turns out — be sure to leave a comment, share your tweaks, or drop a rating if you loved it! Happy folding, mixing, and dunking — you’re about to make some seriously happy taste buds.
cookie dough fudge
Ingredients
Main Ingredients
- 1 cup all-purpose flour spooned and leveled, heat treated
- 1.5 cups plain M&M's divided: 1 cup and 0.5 cup
- 1 cup mini plain M&M's divided: 0.5 cup and 0.5 cup
- 0.5 cup salted sweet cream butter softened
- 0.25 cup granulated sugar
- 0.33 cup light brown sugar packed
- 2 tablespoons half and half
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon salt
- 1.5 cups white baking chips good quality, such as Ghirardelli
- 14 ounce sweetened condensed milk one can
Instructions
Preparation Steps
- Line an 8x8-inch baking dish with parchment paper and lightly spray with nonstick spray. Set aside.
- Add the all-purpose flour to a microwave-safe bowl and microwave for 1 minute. Allow to cool completely then sift to remove clumps.
- Place 1 cup of plain M&M’s and 0.5 cup of mini M&M’s into separate quart-size Ziploc bags and freeze while preparing the rest.
- In a medium bowl, cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt using a handheld mixer for 1.5 to 2 minutes.
- Reduce mixer speed to low, add the flour, and mix just until incorporated. Set aside.
- In a heat-safe bowl, microwave white baking chips and sweetened condensed milk in 30-second increments, stirring well until smooth and melted.
- Remove frozen M&M’s from freezer and fold them into the butter and flour mixture using a wooden spoon.
- Stir the melted white chocolate mixture into the cookie dough mixture until well combined.
- Spoon the cookie dough fudge into the prepared baking dish evenly.
- Sprinkle the remaining 0.5 cup plain M&M’s and 0.5 cup mini M&M’s on top gently pressing into the fudge. Cover tightly and refrigerate for at least 2 hours or overnight.
- Remove from refrigerator and cut into 25 squares, 5 pieces across and down.
