Chocolate Chip Cookie Dough Fudge

100_2977Tis the season when there are a LOT of recipes floating around the Internet which contain mainly sugar. I’ve been resisting and trying to eat lots of veggies, but sometimes a recipe comes along that is just too tempting…

It was also one of my best friend’s birthdays a couple weeks ago. When we were in high school, I made her fudge every year for her birthday. We live in different cities now so that’s harder to do these days, but I knew we were going to cross paths this weekend so I gave in to temptation and made a batch of chocolate chip cookie dough fudge for her. She doesn’t eat dairy, so I replaced the butter with vegan margarine and the cream with almond milk. The substitutions worked out taste-wise, but the fudge is quite soft, perhaps because of the lower fat content. In the future, I might add more icing sugar if I’m sticking with the vegan version of this recipe.

Chocolate Chip Cookie Dough Fudge
Source: Mel’s Kitchen Cafe


For the Fudge Base:

  • 1/3 cup light brown sugar
  • 1/3 cup butter or margarine
  • pinch of salt
  • 1/3 cup half-and-half, milk or cream (I used almond milk)
  • 4-5 cups powdered sugar (I used five and could have used more)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips (for topping the fudge)

For the Cookie Dough:

  • 1/3 cup butter or margarine, softened to room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons half-and-half, cream or milk (I used almond milk)
  • 1/2 cup all-purpose flour
  • 1/2 cup mini semi-sweet chocolate chips


  1. Line a 8″x8″ or 9″x9″ baking pan with parchment paper and set aside.
  2. To make the fudge base: combine the brown sugar, butter, salt and cream/milk in a medium-sized saucepan over medium-low heat until the butter is melted and the sugar is dissolved. Stir until the everything is combined and smooth. Remove from the heat and add the vanilla. Add the icing sugar one cup at a time, sifting it first, until the mixture is very thick. Set aside.
  3. To make the cookie dough: In a medium bowl, combine butter/margarine and sugars, whisking them until light and fluffy. Mix in vanilla, salt and cream/milk. Mix in the flour until just combined. Fold in the mini chocolate chips.
  4. Once the fudge base and cookie dough are made, mix them together to combine. Pour the fudge into the prepared pan and press into an even layer. Sprinkle the remaining mini chocolate chips on top and press them into the batter. Chill until set, 3-4 hours, before cutting into pieces.
  5. The fudge can be made ahead and stored in a covered container in the refrigerator for up to one week.
  6. Serve and enjoy!

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