Indulge in a luscious fusion of a classic cookie dough flavor and rich, velvety fudge texture with this unique no-bake treat. Experience a smooth blend of creamy ingredients that redefines dessert perfection. Enjoy a decadent delight as every bite unveils the magic of Cookie Dough Fudge and Homemade Fudge Recipes.

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I recently discovered a new twist on a classic treat that became an instant stop on my list of easy baking recipes desserts. This cookie dough fudge is no bake and eggless, meaning you don’t need to worry about raw eggs or preheating the oven.

I mixed 1/2 cup unsalted butter and 1 cup packed light brown sugar with 1 can of sweetened condensed milk to create a rich, creamy base that’s both indulgent and satisfying. I even added in 2 cups of mini semisweet chocolate chips that melt into little pockets of gooey goodness when heated in the microwave.

A splash of 1 tsp vanilla extract really ties the flavors together, giving the fudge a cookie dough twist that is reminiscent of fun homemade fudge recipes. On average, each serving provides a good amount of energy thanks to the fats and sugars, making it a sweet snack recipe many kids and adults will love.

Enjoy this easy and tasty treat!

Why I Like this Recipe

I really love that this recipe is super simple to make and it doesn’t require eggs or any complicated baking steps. I mean, the fact that I can whip up something so tasty in just a few minutes in the microwave is awesome.

I also appreciate that it uses everyday ingredients that I already have in my pantry. It makes me feel like I can always count on a delicious treat without having to go shopping for fancy items.

Another thing i really enjoy is the mix of flavors. The cookie dough vibe mixed with the rich, gooey fudge is a combo that always satisfy my sweet tooth and takes me back to my favorite childhood desserts.

Lastly, the texture of the finished fudge is just perfect. It’s both creamy and a bit chewy from the chocolate chips, which makes every bite a little adventure and reminds me why i love trying out simple recipes like this one.

Ingredients

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Unsalted butter gives a rich, creamy base full of fat for flavor.
Light brown sugar packs moisture and sweetness with a hint of molasses.
Sweetened condensed milk offers thick creaminess and plenty of sugary energy.
All-purpose flour adds needed structure, mixing simple carbs and small amounts of protein.
Vanilla extract boosts the overall aroma and enhances the dessert’s natural flavors.
Mini semisweet chocolate chips introduce chocolate richness balanced by a slight bitter note.
Salt brings out every flavor and balances the overt sweetness.

Ingredient Quantities

1/2 cup unsalted butter

1 cup packed light brown sugar

1 can (14 oz) sweetened condensed milk

1/2 cup all-purpose flour (heat-treated)

1 tsp vanilla extract

2 cups mini semisweet chocolate chips

1/4 tsp salt

How to Make this

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1. Line an 8×8 inch dish with parchment paper so the fudge wont stick later on.

2. In a microwave-safe bowl, melt the butter for about 30 seconds; keep an eye on it so it doesnt boil over.

3. Stir in the packed light brown sugar until the mixture looks smooth and well combined.

4. Mix in the sweetened condensed milk slowly and add the vanilla extract and salt as well.

5. Once thats stirred in, gradually fold in the heat-treated all-purpose flour making sure there are no lumps.

6. Then, stir in the mini semisweet chocolate chips evenly through the batter.

7. Microwave the whole mixture on high for one minute, then take it out and stir well.

8. Repeat microwaving in 30-60 second bursts for about 3-4 minutes total until the fudge thickens up a bit; be careful not to overcook it.

9. Pour the fudgy mixture into your lined dish and use a spatula to smooth out the top.

10. Let the fudge cool completely at room temperature before cutting into squares and enjoying your cookie dough fudge.

Equipment Needed

1. 8×8 inch dish
2. Parchment paper
3. Microwave-safe bowl
4. Microwave
5. Spatula
6. Measuring cups and spoons
7. Knife or pizza cutter for slicing the fudge once it cools

Hope that helps!

FAQ

Q: Can I use salted butter instead of unsalted butter?

A: Yeah, you can but you'll need to cut back on the extra salt in the recipe coz the salted butter might make it too salty.

Q: How do I heat-treat the flour?

A: Preheat your oven to about 350°F and spread the flour on a baking tray for 5 minutes. Let it cool before using it in the fudge.

Q: Can I replace the mini chocolate chips with regular ones?

A: Sure, you can but you might get a different texture. The mini chips mix better with the fudge.

Q: How long does the fudge need to set?

A: Allow it to set in the fridge for at least 2 hours so it firms up properly, but longer is fine too if you're in no rush.

Q: Is this fudge recipe safe to eat raw since it has flour in it?

A: The flour is heat-treated so it should be safe. Just make sure you follow the heat-treatment step properly.

Cookie Dough Fudge Recipe Substitutions and Variations

If you cant get unsalted butter, try using coconut oil or even salted butter, but then cut back on the salt a bit
If you dont have packed light brown sugar, you can mix white sugar with a tablespoon of molasses for every cup of sugar
For the sweetened condensed milk, you can make your own by simmering evaporated milk with some extra sugar until its thickened
If all-purpose flour isn’t on hand, opt for a gluten free flour blend thats been heat treated the same way
If youre in a pinch without mini semisweet chocolate chips, you can chop up a bar of dark or milk chocolate instead

Pro Tips

1. Make sure you spread the butter evenly when you’re melting it in the microwave so it doesn’t burn in some spots while staying cold in others.
2. Pay close attention when folding in the flour – stirring too hard can mess up the texture, and you dont want any lumps in your fudge.
3. If you think the fudge isnt thick enough, let it heat a bit longer in short bursts rather than a long session, that way you can avoid overcooking it and making it too hard.
4. Once it’s done, allow the fudge to cool completely at room temperature; this makes it easier to cut into neat squares without stickiness.

Cookie Dough Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

306

kcal

Equipment: 1. 8×8 inch dish
2. Parchment paper
3. Microwave-safe bowl
4. Microwave
5. Spatula
6. Measuring cups and spoons
7. Knife or pizza cutter for slicing the fudge once it cools

Hope that helps!

Ingredients

1/2 cup unsalted butter
1 cup packed light brown sugar
1 can (14 oz) sweetened condensed milk
1/2 cup all-purpose flour (heat-treated)
1 tsp vanilla extract
2 cups mini semisweet chocolate chips
1/4 tsp salt

Directions

Line an 8×8 inch dish with parchment paper so the fudge wont stick later on.
In a microwave-safe bowl, melt the butter for about 30 seconds; keep an eye on it so it doesnt boil over.
Stir in the packed light brown sugar until the mixture looks smooth and well combined.
Mix in the sweetened condensed milk slowly and add the vanilla extract and salt as well.
Once thats stirred in, gradually fold in the heat-treated all-purpose flour making sure there are no lumps.
Then, stir in the mini semisweet chocolate chips evenly through the batter.
Microwave the whole mixture on high for one minute, then take it out and stir well.
Repeat microwaving in 30-60 second bursts for about 3-4 minutes total until the fudge thickens up a bit; be careful not to overcook it.
Pour the fudgy mixture into your lined dish and use a spatula to smooth out the top.
Let the fudge cool completely at room temperature before cutting into squares and enjoying your cookie dough fudge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.