cookie dough fudge
There’s something about cookie dough that just pulls you in — that buttery, sweet, raw dough that you can’t stop sneaking bites of while baking. And fudge? Oh, fudge hits that rich, creamy nostalgia button like nothing else. So when I stumbled across this cookie dough fudge recipe years ago, it was love at first bite. It’s like your favorite childhood treat got a grown-up upgrade, but still stayed super simple to whip up when those late-night sugar cravings strike. If you’re anything like my family, this fudge disappears faster than you can say “pass the plate.” It’s honestly a game-changer when you want something more exciting than plain fudge but don’t want to fuss with baking cookies or complicated desserts. Cozy, indulgent, and so easy—I swear it’s like a hug in candy form.
What is cookie dough fudge?
Think of cookie dough fudge as a delightful mashup that brings your favorite raw cookie dough flavors into the smooth, creamy world of fudge. It’s essentially a no-bake fudge that captures that nostalgic feel of cookie dough—sweet brown sugar, buttery richness, and those little chocolate chips tucked throughout—without the hassle of baking cookies first. The fudge is soft and velvet-like, studded with mini chocolate chips or chunks, and sometimes even a hint of vanilla that pops just right. It’s like cookie dough met fudge at a party, and they just clicked. If you’ve ever loved sneaking bites of cookie dough before it hits the oven, this recipe is your new best friend. Plus, it’s so forgiving that even novice home cooks will breeze through making it.
Why you’ll love this recipe?
What I absolutely adore about cookie dough fudge is that it hits every craving spot without the wait. First off, the flavor is ridiculously comforting—rich butter, creamy sweetness, and those pockets of chocolate chips that melt gently on your tongue. If you’re a cookie dough fan, you’ll feel like you’re stealing bites of your own secret stash.
But here’s the real kicker—the simplicity. I mean, this fudge doesn’t ask you to stand over a hot stove for hours or juggle a million ingredients. You mix a few pantry staples, pour, and chill. Seriously, no baking involved. This makes it perfect for busy weekdays or last-minute treats. It’s also wallet-friendly, relying on simple ingredients you probably already have: butter, powdered sugar, milk, and good ol’ chocolate chips. I’ve tested it with fancy brands and store-bought stuff, and it still comes out fantastic, so don’t stress about splurging.
Plus, the versatility is off the charts. Fancy it up by tossing in some nuts, swirl in peanut butter, or sprinkle sea salt on top to highlight the sweetness. My kids go crazy for it dunked in warm milk, and I’ve found it’s a great little crowd-pleaser at parties because folks always ask for “seconds” before I’m even done plating. Honestly, it’s become one of my go-to fixes when I want something sweet but fuss-free. If you’ve ever made classic fudge or cookie dough, you’ll love combining the best of both worlds here.
How do I make cookie dough fudge?
Quick Overview
This cookie dough fudge recipe comes together lickety-split. You start by melting the butter, then stir in powdered sugar, vanilla, and milk to create that luscious batter reminiscent of cookie dough. Next, you fold in mini chocolate chips before pressing part of the mixture into your pan. The fun part is swirling in extra cookie dough bits or chocolate to create that classic marbled look. Pop it in the fridge for a couple of hours, and voila—you have fudge that’s soft, creamy, and studded with all those nostalgic flavors. It’s perfect if you want sweet gratification without the oven fuss or long wait.
Ingredients
For the Main Batter:
- 1 cup unsalted butter (fresh and unsalted makes all the difference here—don’t skip on quality)
- 3 ½ cups powdered sugar (sifted to avoid lumps for silky texture)
- 2 teaspoons pure vanilla extract (this is where most of that cookie dough warmth sneaks in)
- 4 tablespoons whole milk (feel free to experiment with almond or oat milk if you want a twist—I tried almond once, and it gave a lovely creaminess!)
For the Cookie Dough Filling:
- ½ cup all-purpose flour (heat-treated to be safe, don’t skip this safety trick!)
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (tiny chips to keep the fudge silky and dispersible)
- Optional: 2 tablespoons brown sugar for that extra caramel note
For the Glaze:
- ½ cup white chocolate chips (melted smoothly for a glossy finish)
- 1 teaspoon coconut oil or butter (for shiny, smooth drizzle)
- Optional sea salt flakes (trust me, they bring out the sweetness perfectly)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab an 8-inch square pan and line it with parchment paper or grease it generously—this step will save you a headache when it’s time to slice. No oven warming here—the “bake” is the fridge chill! Still, prepping your pan right is crucial to getting those clean tidy squares later.
Step 2: Mix Dry Ingredients
Combine your sifted powdered sugar with that heat-treated flour and salt in a bowl. Sifting helps prevent those pesky lumps so the fudge is as smooth as velvety silk. Take a moment here; it’s worth it!
Step 3: Mix Wet Ingredients
Melt your butter slowly, then whisk in the vanilla extract and milk. This combo is where the magic begins—you’ll see it turn into this luscious creamy base that smells like the best bakery in town.
Step 4: Combine
Pour the wet ingredients over the dry and stir gently until you get a cookie dough-like consistency. Don’t overmix here—just enough until everything’s incorporated and smooth but still thick enough to hold those chocolate chips suspended.
Step 5: Prepare Filling
Mix your mini chocolate chips and optional brown sugar into a small batch of dough to swirl into the fudge. This little addition ups the cookie dough vibe dramatically and makes for tasty, gooey pockets in the fudge.
Step 6: Layer & Swirl
Spread half of your main batter into the prepared pan. Dollop spoonfuls of the filling across, dollop some more batter on top, and then take a trusty knife or skewer to swirl everything into a gorgeous marbled pattern. The visual appeal here is just part of the charm—and it makes your guests think you spent hours on it.
Step 7: Chill
Pop the pan in the fridge and let it chill for at least 2-3 hours until firm. You want it set enough to slice cleanly but soft enough to melt in your mouth.
Step 8: Cool & Glaze
Once firm, melt your white chocolate with a bit of coconut oil or butter for sheen and drizzle artfully over the fudge. A sprinkle of sea salt brings everything together, balancing the sweet richness with a little savory crunch.
Step 9: Slice & Serve
Use a sharp knife warmed under hot water to cut clean edges (wipe the blade between cuts). Serve chilled or at room temperature. I love popping a piece alongside a hot cup of coffee or cold milk—the combo is pure bliss.
What to Serve It With
For Breakfast: This fudge alongside a strong black coffee or even a frothy latte makes for a special weekend morning treat. My husband swears by it paired with his morning cappuccino, and it really wakes up those cookie dough cravings without being too heavy.
For Brunch: Plate it elegantly with fresh berries and a dusting of powdered sugar. A bubbly mimosa or chilled iced tea rounds it off perfectly, turning a casual brunch into a mini celebration.
As Dessert: After a cozy meal, serve cookie dough fudge cubes with a scoop of homemade vanilla ice cream or dollops of whipped cream. Add a sprinkle of toasted nuts or a drizzle of caramel sauce and you’ve got a crowd-pleaser that’s reminiscent of classic cookie dough indulgence but feels luxe.
For Cozy Snacks: When the afternoon slump hits, a few squares of fudge with a warm cup of spiced chai or hot cocoa is like the ultimate comfort hug. It’s especially nice on chilly days when you just want to snuggle up with something sweet.
At our house, it’s become tradition to have this fudge at holiday gatherings; guests always ask where the recipe came from. Plus, it’s one of those “grab and go” snacks that keeps well with a lid, so it makes my busier days feel a little sweeter and more manageable. The chocolate chips and vanilla scent drifting through the kitchen? That’s pure comfort.
Top Tips for Perfecting Your Cookie Dough Fudge
Cookie Dough & Flour Prep: To keep things safe, I always heat-treat my flour (either bake at 350°F for 5-7 minutes or microwave briefly). Raw flour can carry bacteria, so this little step brings peace of mind without impacting flavor or texture one bit. Also, when shredding chocolate chips, keep them mini-sized or chop larger chips finely; big chunks can weigh down the fudge or cause uneven baking.
Mixing Advice: Don’t overmix once you combine wet and dry ingredients. Overworking the batter can make fudge dense and chalky. Mix until just combined and smooth—think thick cookie dough. You’ll know you’re close when the batter sticks lightly to your spoon but is still luscious.
Swirl Customization: For a prettier, more even marble, add the filling in dollops across the surface and swirl with a simple back-and-forth zigzag motion. Too vigorous swirling can muddy the look. I’ve found a gentle, light swirl creates that signature cookie dough look and tantalizing texture.
Ingredient Swaps: Totally feel free to swap regular milk for almond or oat milk—it’s a healthier twist with great creaminess. Brown sugar instead of white adds depth, but don’t use more than a tablespoon or it’ll change the fudge texture. Play with mix-ins too: chopped walnuts or crushed toffee bits make it feel extra special.
Baking & Chilling Tips: Even though this fudge isn’t technically baked, chilling is key. Don’t rush it! At least 2-3 hours in the fridge will help it set without getting rock hard. I learned the hard way that impatient slicing results in a crumbly mess. For the frosting/drizzle, melt white chocolate with a little butter or coconut oil—this ensures a smooth finish that doesn’t crack.
Glaze Variations: If white chocolate isn’t your thing, swap it for milk chocolate or a simple powdered sugar glaze. For a fun adult twist, add a splash of bourbon or espresso to the glaze to deepen the flavor. And a quick sprinkle of flaky sea salt over the glaze balances the sweet perfectly.
Storing and Reheating Tips
Room Temperature: Cookie dough fudge keeps beautifully at room temp for 2–3 days when covered tightly with plastic wrap or stored in an airtight container. I usually keep it on the counter in a cool spot because the texture stays soft and luscious.
Refrigerator Storage: For longer shelf life, store it in an airtight container in the fridge for up to a week. Bring it to room temp before serving so it softens—it tastes best when it has that velvety, melt-in-your-mouth quality.
Freezer Instructions: If you want to stash this away, freeze fudge pieces individually wrapped in parchment, then sealed in a freezer bag for up to 3 months. Thaw in the fridge overnight to keep that perfect texture. I always make an extra batch to freeze—perfect emergency sweet bites!
Glaze Timing Advice: If you plan to store the fudge for a while, wait to drizzle the glaze until just before serving. It keeps that fresh shine and doesn’t get sticky in the fridge or freezer. For quick snacks, a pre-glaze works great too.
Frequently Asked Questions
Final Thoughts
I honestly can’t say enough about this cookie dough fudge—it’s one of those rare treats that feels indulgent but never fussy. Every time I bring it out, it sparks these little moments of joy and nostalgia around the kitchen table. Whether you make it for a cozy night in or a special occasion, it brings that warm “homemade” feeling with so little effort. If you like this, try mixing in your own nuts, or even swirl peanut butter or caramel for a fun twist. I can’t wait to hear how your families love it—drop a comment or rating if you give it a go! Happy baking (or rather, chilling)!
M&M Cookie Dough Fudge
Ingredients
Main Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1.5 cups plain M&M’s divided into 1 cup and 0.5 cup
- 1 cup plain mini M&M’s divided into 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 ounces sweetened condensed milk 1 can
Instructions
Preparation Steps
- Line an 8x8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
- Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute. Allow the flour to cool completely. Once cooled, sift the flour to remove any clumps.
- Add 1 cup of the plain M&M’s and 0.5 cup of the mini M&M’s to quart-size Ziploc bags. Place both in the freezer while making the rest of the recipe.
- Using a medium mixing bowl and handheld mixer, cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1.5 to 2 minutes.
- Reduce mixer speed to low, add the flour, and mix just until ingredients are incorporated. Set aside.
- In a heat-safe medium bowl, heat white baking chips and sweetened condensed milk in microwave for 30 seconds at a time, stirring well after each, until smooth and melted.
- Remove Ziploc bags from freezer. Stir frozen M&M’s into the butter and flour mixture using a wooden spoon.
- Spoon white chocolate mixture into cookie dough mixture. Stir just until combined.
- Spoon cookie dough fudge into prepared baking dish evenly.
- Evenly sprinkle remaining M&M’s and mini M&M’s on top of fudge. Gently press them into the fudge. Cover tightly and refrigerate at least 2 hours or overnight.
- Remove fudge from refrigerator and slice into 25 squares (5x5 pieces).
