Remember those childhood moments, sneaking a spoonful of raw cookie dough when no one was looking? That irresistible, sweet, and slightly salty magic, studded with chocolate chips, is a core memory for many of us. Now, imagine capturing that pure, unadulterated bliss and transforming it into a decadent, no-bake fudge that melts in your mouth with every bite. This isn’t just any ordinary fudge; it’s a nostalgic trip wrapped in a sweet, creamy package, offering all the joy of raw cookie dough without the need for a single bake. Our No-Bake Cookie Dough Fudge is an absolute revelation for anyone who has ever preferred the dough to the actual baked cookie. It’s incredibly quick and surprisingly easy to assemble, requiring absolutely no oven time. Each luxurious square delivers that familiar, comforting flavor of classic chocolate chip cookie dough, perfectly balanced with a rich, velvety smooth fudge texture. We’ve meticulously crafted this recipe so that every element, from the perfectly creamed butter and sugars to the delightful scattering of chocolate chips, harmonizes to create an unforgettable, melt-in-your-mouth treat that will transport you straight back to your happiest dessert memories. Forget the long waiting game of baking; this recipe lets you indulge in your deepest cookie dough cravings in a whole new, utterly satisfying way. It’s the ultimate dessert for potlucks, celebratory gatherings, or simply a quiet evening when you need a little sweet escape. Prepare yourself to create a masterpiece that tastes like pure joy, impressing everyone with its homemade charm and irresistible flavor, all without ever turning on your oven!

Ingredients You’ll Need

For the Cookie Dough Base:
1 cup (120g) All-Purpose Flour, heat-treated (see tips)
½ cup (1 stick or 113g) Salted Sweet Cream Butter, softened to room temperature
⅓ cup (70g) Light Brown Sugar, firmly packed
¼ cup (50g) Granulated Sugar
2 tablespoons Milk, whole milk recommended for richness
1 teaspoon Pure Vanilla Extract
¼ teaspoon Fine Sea Salt
For the Fudge Layer & Topping:
14 ounce (396g) can Sweetened Condensed Milk
1½ cups (255g) White Chocolate Chips, good quality for best melting
2 cups (340g) Semi-Sweet Chocolate Chips, divided (1 cup for mixing into dough, 1 cup for sprinkling on top)

Step-by-Step Instructions

Step 1

Prepare Your Baking Dish: Line an 8×8-inch baking dish with parchment paper, allowing it to overhang for easy removal. Lightly spray the parchment with nonstick spray to prevent sticking. Set aside.

Step 2

Craft the Creamy Fudge Base: In a microwave-safe bowl, combine sweetened condensed milk and white chocolate chips. Microwave in 30-second bursts, stirring thoroughly after each, until the white chocolate is completely melted and the mixture is smooth and glossy (1-2 minutes total). Set this fudge base aside.

Step 3

Chill Chocolate Chips: Place 1 cup of semi-sweet chocolate chips into a small, sealable bag and freeze. This keeps them from melting into the dough, preserving distinct chocolate pockets.

Step 4

Whip Up the Cookie Dough Foundation: In a medium bowl, use a handheld mixer to cream together softened salted butter, granulated sugar, light brown sugar, milk, vanilla extract, and ¼ teaspoon salt. Beat for 1½ to 2 minutes until light, fluffy, and pale. Proper creaming adds essential air to the dough.

Step 5

Incorporate Heat-Treated Flour: Reduce mixer speed to low. Gradually add the heat-treated all-purpose flour, mixing just until fully incorporated without visible flour streaks. Avoid overmixing to keep the dough tender.

Step 6

Fold in Frozen Chocolate Chips: Remove the frozen semi-sweet chocolate chips. Using a sturdy wooden spoon, gently stir these cold chips into the prepared cookie dough, ensuring even distribution.

Step 7

Combine Fudge and Cookie Dough: Pour the warm white chocolate fudge base (from Step 2) into the bowl with the cookie dough mixture. Gently fold and stir with your spoon until all ingredients are just combined into a uniform cookie dough fudge mixture.

Step 8

Press into Prepared Dish: Spoon the entire cookie dough fudge into your prepared baking dish. Use the back of a spoon or spatula to spread it evenly and flatten the top surface for a neat finish.

Step 9

Garnish and Chill: Evenly sprinkle the remaining 1 cup of semi-sweet chocolate chips over the fudge. Gently press them into the surface. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, until completely firm.

Step 10

Slice and Serve: Once thoroughly chilled, lift the fudge from the dish using the parchment overhang. Place on a cutting board. Using a sharp, hot knife (wiped clean between cuts), slice into 5 pieces across and 5 pieces down, yielding 25 perfect squares. Enjoy!

Chef’s Tips & Variations

Achieving perfect No-Bake Cookie Dough Fudge is easier than you think with a few professional touches. First, and critically, always heat-treat your flour for any no-bake recipe. Spread flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave on high for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F (71°C). This eliminates potential bacteria, making the raw dough safe to eat. When melting white chocolate, do so gently. Overheating causes seizing. Use short bursts in the microwave, stirring well, or a double boiler. For neat slices, ensure your fudge is thoroughly chilled, ideally overnight. Use a hot, clean knife, wiping it dry between each cut for perfectly smooth edges. For variations, swap semi-sweet chips for milk chocolate, dark chocolate, or even peanut butter chips. Stir in ½ cup of miniature M&M’s for color and crunch. A teaspoon of almond extract offers a unique twist, or add ½ cup of chopped toasted pecans for nuttiness. Store this fudge in an airtight container in the refrigerator for up to two weeks, or freeze for up to two months. Thaw frozen fudge in the refrigerator overnight. It makes a wonderful edible gift or a delightful addition to any dessert platter.

Frequently Asked Questions

Why do I need to heat-treat the flour?

Raw flour can sometimes contain harmful bacteria, like E. coli. Heat-treating it by baking or microwaving ensures it’s safe to consume without cooking, making your no-bake treats worry-free and delicious.

Can I use unsalted butter instead of salted butter?

Yes, you can! If using unsalted butter, simply add an additional ⅛ teaspoon of fine sea salt to the cookie dough mixture to help balance the sweetness and enhance the flavors.

How long does this Cookie Dough Fudge last?

When stored properly in an airtight container in the refrigerator, this fudge will stay fresh and delicious for up to two weeks. It can also be frozen for up to two months.

My fudge isn’t setting up properly; what went wrong?

The most common reason for soft fudge is not chilling it long enough. Ensure it’s refrigerated for at least 2 hours, but preferably overnight, to allow it to firm up completely. Using exact measurements is also key for the correct consistency.

Can I use different types of chocolate chips?

Absolutely! Feel free to experiment with milk chocolate, dark chocolate, peanut butter chips, or even a mix of different varieties to customize the flavor profile to your liking.

No-Bake Cookie Dough Fudge: A Dreamy Indulgence