January 25, 2020
Cookie Dough Fudge!
*This post may contain affiliate links. Please see my disclosure for more details!*
Easy white chocolate condensed milk fudge with homemade cookie dough, crushed cookies and more… the ultimate cookie dough fudge!
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.
Cure the flour
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!
Base
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!
Chocolate
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!
Cookie dough
For the cookie dough, I used my favourite raw cookie dough recipe – it’s deeeelicious. It’s quite basic, but very easy to make. I tend to find using my stand 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!
Cookies
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 friends favourite ever. So easy, so delicious, SO MOREISH. Enjoyyyyy!
Cookie Dough Fudge!
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 until 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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
Thanks again Jane this was requested by my nieces and nephews for Easter treat as I had made this for them before A*
Hiya! Do i need to change the quantity of ingredients for a 9×9 inch pan and will it make a difference if i don’t add in the maryland cookies? thank you! <3 x
Hello! I’m just curious if the cookies need to be added and (if needed) how much more of each ingredient i’d add for a 9×9 inch pan? thank you! <3 x
(i put the wrong email into previous comment, apologies!)
amazing
Love your recipes Jane, could I use a mixture of milk and white chocolate for the fudge?
Many thanks,
Lydia
Hiya! Yes you can – 400g white chocolate 100g milk chocolate will be fine! Enjoy! x
Made these last week with milk chocolate instead of white chocolate (and half of the milk chocolate was cadbury oreo chocolate) and OH MY GOD was it tasty. So, so nice. I cut mine into very small bite-size cubes and this recipe made absolutely loads. My friends loved them and I kept watching them sneaking to the fridge to get more! Going to try it again with different chocolate as I am intrigued to find out what the best combination is… Thank you!!
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
I would sub 20g of flour for cocoa powder! x
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?
It’s the same thing! x
Great recipe! Everybody I shared with loved them. Even had to make my best friend her own batch!!
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!
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
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 !!
Yes you can for sure!! xx
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
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
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
It wouldn’t really go ‘bad’ it might just lose it’s firmness and get quite squished xx
I like recipes with normal measurements that I don’t have to convert!
What do you mean by ‘normal’? Measuring in accurate measurements such as grams or ounces is… normal?
Love the recipe as usual! Just wondering how long you would recommend setting the fudge for ?
Thanks
It can definitely vary but a good few hours – you can also use the freezer if you want it a bit quicker! x
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 ?
I would use a different cookie – this one isn’t designed to be baked x
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
Can I bake the cookie dough to make cookies?
No I would advise following one of my cookie recipes for that!
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 🙂
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.
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?
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!
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
For a condensed milk fudge I wouldn’t use any cream – just stick to the recipe, but substitute the chocolate for milk chocolate.
Could you just est the cookie dough on it’s own? Does it goes hard in the fridge?
Yes you can eat it – and no it doesn’t go completely solid, but will be firmer.
What are Maryland cookies? I love white chocolate and I love condensed milk so may have to make this! Thanks.
They’re cookies sold in all supermarkets in the UK.
If you’re in the US, Maryland cookies are similar to Chips Ahoy (the hard ones, not the soft ones).