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Easy White Chocolate Condensed Milk Fudge with Homemade Cookie Dough, Crushed Cookies and more… The Ultimate Cookie Dough Fudge!

Cookie Dough is one of the ultimate things.. it’s basically completely and utterly delicious. It’s the pre-baked form of cookies, and this is an edible version! Because hello COOKIE DOUGH FUDGE!

For a normal Cookie Dough, I wouldn’t recommend eating it really. I mean, every now and again I take a little bit of raw cookie dough, or lick the spoon of cake batter… but as they both contain raw egg and flour, it’s not the best idea. 

I personally am not too fussed about the rules of not eating raw egg or flour that hasn’t been baked – but I do understand why it can be dangerous. For this recipe, there is no raw egg, and you can choose to bake the flour on it’s own if you like!

The best way to ‘cure’ the flour, is to bake it at 180C for five minutes at least, and then let it cool. I only suggest doing this as in this bake, there is quite a lot of cookie dough, and if you eat several pieces in one go you might fancy doing this first! 

So.. for the fudge itself. I decided to go for a white chocolate condensed milk fudge as I wanted the cookie swirls to be the ‘darker’ element of the fudge – and I love a white chocolate fudge in general. I used a condensed milk fudge as a classic fudge is risking almost cooking the fudge as it gets so hot!

You can easily use Milk Chocolate if you prefer, or even Dark Chocolate.. thats the wonderful thing about this sort of fudge! It’s so easily adaptable. You can use the 600g white chocolate in this, or 500g milk, or 400g of Dark Chocolate. 

The darker the chocolate, the less you tend to need for condensed milk fudge. For this, I use callebaut white chocolate because it’s my favourite. I do understand that it’s quite sweet as it is, so adding in cookie dough takes it too a new level… so this recipe is definitely for the sweet toothed people like me!

For the cookie dough, I used my favourite raw cookie dough recipe that features in my first ebook – it’s deeeelicious. It’s quite basic, but very easy to make. I tend to find using my food mixer, using a paddle attachment is the easiest. I would advise though that you really do want to chop the chocolate in the cookie dough very finely!

The timings of this recipe really can vary – the cookie dough is quick to make, and the fudge is too, but you have to wait for both parts to chill. I find it easiest to make the cookie dough, chill it for 10 minutes, ball it up, and then chill the cookie dough balls. It then makes it easier to mix in with the fudge, and creates the wonderful swirly pattern you can see in the photos!

Because cookie dough is soft, and fudge is soft, I decided to add in some Maryland cookies as well. I wanted a bit of crunch, and a different texture – and I love a Maryland cookie. Chunks of cookie throughout the fudge, and crumbs to sprinkle on and decorate! 

You can use homemade cookies, or other shop bought cookies or whatever you fancy though. I just generally find a cookie like a Maryland is the best where it’s so crunchy. If you use a soft homemade cookie, it might just turn out a bit soft and eurgh.. unlike the cookie dough which is meant to be like that!

Honestly.. as you can tell from the photos (not meaning to big myself up here too much) but this is an epic recipe. Genuinely one of my roommates favourite ever. So easy, so delicious, SO MOREISH. Enjoyyyyy!

Cookie Dough Fudge!

Easy White Chocolate Condensed Milk Fudge with Homemade Cookie Dough, Crushed Cookies and more... The Ultimate Cookie Dough Fudge!
Print Pin Rate
Category: Sweets
Type: Fudge
Keyword: Cookie Dough
Prep Time: 1 hour
Cook Time: 30 minutes
Setting Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 40 Pieces
Author: Jane's Patisserie

Ingredients

Cookie Dough

  • 125 g Unsalted Butter (room temp)
  • 160 g Light Brown Sugar
  • 1/2 tsp Vanilla Extract
  • 175 g Plain Flour
  • 1/2 tsp Sea Salt
  • 30 ml Whole Milk
  • 150 g Finely Chopped Chocolate

Fudge

  • 600 g White Chocolate
  • 397 g Condensed Milk
  • 1 tsp Vanilla Extract
  • 125-200 g Cookies (chopped)

Instructions

For the Cookie Dough

  • Beat together the butter and sugar until light and fluffy.
  • Add in the vanilla, flour and salt and beat again!
  • Add in the milk and finely chopped chocolate and beat till a cookie dough is formed.
  • Chill the cookie dough for 10 minutes in the fridge!
  • Once chilled, ball the cookie dough up into bitesize pieces, or smaller, or larger.. and then put in the fridge again for 20 minutes or so.

For the Fudge

  • Line a 7x10" brownie tin with parchment paper.
  • Add your chocolate and condensed milk to a large pan, and heat on a low heat. Stir frequently so that the chocolate doesn't catch and burn.
  • Alternatively, do this in the microwave in short bursts!
  • Once melted, add in your vanilla.
  • Drop in 90% of your cookie dough balls and chopped cookies and quickly fold through.
  • Pour into your tin - sprinkle on the rest of the cookie dough and cookies!
  • Set in the fridge till solid - the cookie dough will stay softer, but the fudge itself should firm up nicely.

Notes

  • This recipe is a no-bake recipe, but if you would prefer to bake the flour before using (As mentioned in the post) put the flour on a baking tray and bake for 5 minutes or so at 180C. Leave to cool fully before making the cookie dough!
  • As mentioned in the post you can use white chocolate, milk chocolate or dark chocolate for the fudge. Use 600g white, or 500g milk, or 400g dark. 
  • I used dark chocolate in the cookie dough, but any will work! 
  • This will last in the fridge for 2 weeks+!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

31 Comments

  1. Ayesha on February 20, 2021 at 10:36 pm

    Hiya! This looks amazing! If I wanted to just make the edible cookie dough but make it so that it’s triple chocolate cookie dough- how would I go about doing this please? Thank you xxxx

    • Jane's Patisserie on February 21, 2021 at 8:58 am

      I would sub 20g of flour for cocoa powder! x



  2. Danielle on February 2, 2021 at 2:36 pm

    Hiya, these look amazing and I can’t wait to try them.
    Possibly a stupid question but is there a difference between light brown sugar and soft light brown sugar? I can only find the soft so just checking its the same thing?

  3. Sara on December 7, 2020 at 10:07 pm

    5 stars
    Great recipe! Everybody I shared with loved them. Even had to make my best friend her own batch!!

  4. Wendy on December 4, 2020 at 1:07 pm

    My husband would love this! A great mix up from the holiday fudge I normally make. To make it easier I’m going to buy edible cookie dough already made from the grocery store. Do you have an estimate of how much cookie dough your recipe makes? Thank you!

    • Jane's Patisserie on December 4, 2020 at 3:16 pm

      The easiest way to get an answer is to add the ingredients up to a weight, and just go as close to that! Less isn’t a problem, any more may cause the fudge to not set great x



  5. Clare Davey on November 14, 2020 at 9:12 am

    Hi Jane, love your recipes and have made many of them !! Especially this year during lockdown !! Could i use your cookie dough from the fudge recioe in a no churn ice cream do you think ? My daughter loves cookie dough ice cream !!

  6. Kim on November 14, 2020 at 8:50 am

    I’ve always boiled my fudge but can be tricky to get right. I’d like to try yours as they sound so much easier. Can you tell me if there’s any difference between boiling and not boiling?
    Thanks

    • Jane's Patisserie on November 14, 2020 at 10:17 am

      Classic fudge that requires boiling lasts longer, is kept at room temp, and has a different texture. Condensed milk fudge is quicker, less faff, but sometimes needs to be kept in the fridge for firmness! Xx



  7. Chloe on October 3, 2020 at 9:05 pm

    Hi Jane, could I leave this out of the fridge the day after making for a day or two to post it to a friend? Or would it go bad? Thanks! Chloe

    • Jane's Patisserie on October 3, 2020 at 9:25 pm

      It wouldn’t really go ‘bad’ it might just lose it’s firmness and get quite squished xx



  8. Anna on August 7, 2020 at 8:55 am

    5 stars
    Love the recipe as usual! Just wondering how long you would recommend setting the fudge for ?
    Thanks

    • Jane's Patisserie on August 7, 2020 at 9:43 am

      It can definitely vary but a good few hours – you can also use the freezer if you want it a bit quicker! x



  9. Lucy on June 29, 2020 at 11:05 pm

    I want to use the cookie dough to add in blondies would this cookie dough recipe work or should I use one of your cookie recipes and would I need to chill or freeze before adding to the blondies ?

    • Jane's Patisserie on June 30, 2020 at 7:18 pm

      I would use a different cookie – this one isn’t designed to be baked x



  10. Hayley on June 11, 2020 at 8:44 pm

    5 stars
    This recipe is just amazing! When I was rolling the cookie dough chunks it looked like there would be *way* too many for the fudge volume but the quantities were perfect! Thanks to my hubby (grrrrr) there was only half a packet of Maryland cookies left when I came to make it, think it needed the whole pack for the contrasting smooth and crunchy texture. Thanks for a brilliant recipe x

  11. Anne on June 4, 2020 at 1:19 pm

    Can I bake the cookie dough to make cookies?

    • Jane's Patisserie on June 4, 2020 at 2:12 pm

      No I would advise following one of my cookie recipes for that!



  12. Millie on April 28, 2020 at 3:10 pm

    Hi,
    I’d love to try this recipe, but I’m struggling to find the right kind of tin to use. I don’t have a 7×10 inch tin, but have a few others – is it better to use a more shallow or deep tin square tin? What kind of size do you cut them to?

    Thanks 🙂

    • Jane's Patisserie on April 28, 2020 at 4:27 pm

      Hey! You just need something of a similar volume – so an 8×8″ square tin would work, or anything like that! The larger the tin the thinner the fudge will be.



  13. James on February 13, 2020 at 11:12 am

    4 stars
    Followed the recipe but substituted out the white chocolate for milk, and it didnt end up setting even when left over night, thankfully tastes great!

    Any tips for next time to make sure it sets firm?

    • Jane's Patisserie on February 14, 2020 at 2:28 pm

      It depends – it won’t ever be rock solid depending on how much the cookie dough is swirled in. If it’s mixed in far too much, it won’t allow the fudge to set hard due to it being over-combined. If it’s less swirled in, that will help! Mine was lovely and firm, with softer cookie dough bits!



    • Andréa Whittington on April 26, 2020 at 12:03 pm

      Hi James,
      Did you substitute all the white chocolate for milk?
      As I’m thinking of trying to substitute a little bit of the chocolate and putting in some cream instead.

      Thanks kindly,
      Andréa



    • Jane's Patisserie on April 26, 2020 at 3:14 pm

      For a condensed milk fudge I wouldn’t use any cream – just stick to the recipe, but substitute the chocolate for milk chocolate.



  14. Amy on February 6, 2020 at 10:42 pm

    5 stars
    Could you just est the cookie dough on it’s own? Does it goes hard in the fridge?

    • Jane's Patisserie on February 8, 2020 at 9:30 pm

      Yes you can eat it – and no it doesn’t go completely solid, but will be firmer.



  15. Janet on January 25, 2020 at 11:10 am

    What are Maryland cookies? I love white chocolate and I love condensed milk so may have to make this! Thanks.

    • Jane's Patisserie on January 25, 2020 at 3:06 pm

      They’re cookies sold in all supermarkets in the UK.



    • Helen on June 4, 2020 at 11:20 pm

      If you’re in the US, Maryland cookies are similar to Chips Ahoy (the hard ones, not the soft ones).



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