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