Description
This Cookie Dough Fudge combines the best of both worlds: the creamy richness of fudge and the delightful taste of cookie dough. Perfect for a sweet treat or a gift!
Ingredients
Scale
For the Crust:
- For Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- For Fudge:
- 1 can (14 ounces) sweetened condensed milk
- 2 cups white chocolate chips
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the vanilla extract and milk until combined.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the mini chocolate chips. Set cookie dough aside.
- In a medium saucepan, combine the sweetened condensed milk and white chocolate chips over medium heat.
- Stir continuously until the chocolate chips are completely melted and the mixture is smooth.
- Remove from heat and stir in vanilla extract.
- Pour half of the fudge mixture into the prepared baking dish, spreading evenly.
- Drop spoonfuls of cookie dough over the fudge layer, gently pressing down.
- Spread the remaining fudge mixture over the cookie dough, smoothing the top.
- Cover and refrigerate for at least 4 hours or until set.
- Once set, lift the fudge out of the pan using the parchment overhang and cut into squares.
Notes
For a firmer fudge, allow it to chill overnight. This recipe can be stored in an airtight container in the refrigerator for up to one week.