Ingredients You’ll Need
- 1 cup all-purpose flour (heat-treated; see Step 1 in instructions for details)
- 2 cups semi-sweet chocolate chips (divided)
- ½ cup salted sweet cream butter, softened to room temperature
- ⅓ cup light brown sugar, firmly packed
- ¼ cup granulated sugar
- 2 tablespoons whole milk (or your preferred milk)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 14 ounce (about 1¼ cups) can sweetened condensed milk
- 1½ cups white chocolate chips
Step-by-Step Instructions
Step 1
Prepare your all-purpose flour by gently toasting it. Spread 1 cup of all-purpose flour onto a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave in a microwave-safe bowl on high for 1 minute, stirring every 15 seconds, until it reaches 160°F (71°C). Allow it to cool completely before using. This crucial step eliminates potential bacteria for safe consumption in a no-bake recipe.
Step 2
Line an 8×8-inch baking dish with parchment paper, allowing an overhang on two sides. This creates “handles” for easy removal of the fudge once set. Lightly spray the parchment paper with nonstick spray and set the prepared dish aside.
Step 3
Place 1 cup of the semi-sweet chocolate chips into a small Ziploc bag or a shallow bowl and transfer them to the freezer. Chilling the chocolate chips helps them maintain their shape and prevents them from melting too quickly when later stirred into the cookie dough mixture.
Step 4
In a medium-sized mixing bowl, using a handheld electric mixer, cream together the softened salted sweet cream butter, granulated sugar, firmly packed light brown sugar, milk, vanilla extract, and fine sea salt. Beat on medium-high speed for 1½ to 2 minutes, until the mixture is light, fluffy, and well combined. This process incorporates air, contributing to a smoother, creamier fudge texture.
Step 5
Reduce the mixer speed to low. Gradually add the cooled, heat-treated all-purpose flour to the butter and sugar mixture. Mix just until the flour is fully incorporated and no dry streaks remain. Be careful not to overmix, as overworking the flour can develop gluten and make the cookie dough tough.
Step 6
In a separate microwave-safe bowl, combine the 1½ cups white chocolate chips and the entire 14-ounce can of sweetened condensed milk. Microwave on high in 30-second intervals, stirring thoroughly after each interval, until the white chocolate is completely melted and the mixture is smooth and glossy. This usually takes between 1½ to 2 minutes in total. Stir until perfectly combined and no lumps remain.
Step 7
Retrieve the bag of frozen semi-sweet chocolate chips from the freezer. Using a sturdy wooden spoon or rubber spatula, gently fold these cold chips into the prepared cookie dough mixture until evenly distributed.
Step 8
Carefully spoon the warm, smooth white chocolate and condensed milk mixture into the bowl with the cookie dough mixture. Gently fold and stir until all ingredients are just combined and you see inviting swirls of cookie dough and white chocolate throughout. Avoid excessive mixing to maintain the distinct textures and flavors.
Step 9
Evenly spoon the finished cookie dough fudge mixture into your prepared 8×8-inch baking dish. Use the back of a spoon or an offset spatula to spread it smoothly and press it down firmly into an even, level layer.
Step 10
Sprinkle the remaining 1 cup of semi-sweet chocolate chips evenly over the top of the fudge. Gently press the chips into the surface of the fudge with your fingertips or the back of a spoon to ensure they adhere and create a beautiful finish.
Step 11
Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate the cookie dough fudge for a minimum of 2 hours, or ideally overnight, to allow it to fully set and firm up completely. This chilling time is crucial for the fudge to achieve its perfect sliceable consistency.
Step 12
Once thoroughly chilled and firm, lift the fudge out of the baking dish using the parchment paper overhangs and place it on a clean cutting board. For impeccably clean cuts, warm a sharp knife under hot running water, wipe it completely dry, and then slice the fudge into squares, approximately 5 pieces across and 5 pieces down, yielding 25 delicious pieces. Wipe the knife clean after each cut for the neatest results.
Chef’s Tips & Variations
**Chef’s Tips & Variations for Perfect Cookie Dough Fudge:** * **Heat-Treat Your Flour Safely:** Always prioritize food safety when consuming raw flour. Our instructions include a simple method for heat-treating flour in the microwave or oven, which kills potential bacteria. Don’t skip this step for peace of mind! * **Room Temperature is Key:** Ensure your butter is truly softened to room temperature for optimal creaming. This allows it to incorporate smoothly with the sugars, creating a light and airy base for your cookie dough. * **Achieve Clean Cuts:** For professional-looking squares, use a sharp, non-serrated knife. Before each cut, run the knife under hot water and wipe it dry. The warm blade glides through the fudge, preventing sticking and giving you perfectly crisp edges. * **Don’t Overmix:** Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tougher texture in your cookie dough fudge. Gentle folding is always best. **Recipe Variations:** * **Nutty Crunch:** For an added layer of flavor and texture, fold in ½ cup of finely chopped pecans or walnuts along with the chocolate chips in Step 7. * **Sprinkle Fun:** Make it extra festive by adding ¼ cup of rainbow sprinkles to the cookie dough mixture in Step 7, or sprinkle them on top with the remaining chocolate chips. * **Flavor Twist:** Experiment with extracts! A tiny dash of almond extract (¼ teaspoon) or a hint of peppermint extract (½ teaspoon) can offer a delightful twist to the classic cookie dough flavor. **Make-Ahead & Storage:** This cookie dough fudge is an ideal make-ahead dessert. It can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator. For longer storage, wrap individual pieces tightly in plastic wrap and then place them in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before serving. Serve at room temperature for the best, melt-in-your-mouth texture.
Frequently Asked Questions
Do I really need to heat-treat the flour for this no-bake fudge?
Yes, absolutely! Raw flour can contain bacteria that can cause illness. Heat-treating the flour, as instructed in Step 1, is a quick and essential step to ensure your cookie dough fudge is safe to eat without baking.
Can I use unsalted butter instead of salted butter?
Yes, you can! If using unsalted butter, simply add an additional pinch (about ⅛ teaspoon) of fine sea salt to the butter mixture to balance the flavors.
How long does Cookie Dough Fudge last, and how should I store it?
When stored in an airtight container in the refrigerator, this fudge will stay fresh for up to a week. For longer preservation, you can freeze it for up to one month; just be sure to wrap it tightly to prevent freezer burn.
Why did my fudge turn out too soft and not firm up properly?
This can happen if the measurements, especially of the sweetened condensed milk or white chocolate, are not precise, or if the fudge wasn’t chilled long enough. Ensure you’re using a good quality white chocolate and allow ample refrigeration time, ideally overnight.
Can I use different types of chocolate chips in this recipe?
Absolutely! Feel free to customize your fudge. Dark chocolate chips, milk chocolate chips, or even a mix of different chocolate varieties would all be delicious. Mini chocolate chips also work wonderfully.