Go Back
Print Recipe Save it for later

Chocolate Chip Cookie Dough Fudge

This decadent treat combines the rich, creamy texture of fudge with the scrumptious flavor of cookie dough, making it a perfect dessert for any occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Easy, Indulgent
Servings: 16 servings

Ingredients

Fudge Base

  • ½ cup Evaporated Milk
  • 2 cups Light Brown Sugar Packed
  • 12 tablespoons Salted Butter Cut into 1-inch pieces
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon Vanilla Extract
  • 1 ¾ cups Powdered Sugar
  • 1 ½ cups Semisweet Chocolate Chips Divided

Cookie Dough Layer

  • ¾ cup Powdered Sugar Remaining for cookie dough layer
  • ½ cup Semisweet Chocolate Chips Remaining for cookie dough layer
  • Cooking Spray For greasing

Instructions

  • Step 1: Prepare Your Pan - Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Lightly spray the parchment and sides of the dish with cooking spray to prevent sticking.
  • Step 2: Make the Fudge Base - In a medium saucepan over medium heat, combine the evaporated milk, light brown sugar, and salted butter. Stir continuously until the butter has melted and the sugar has dissolved. Bring to a gentle boil, then reduce heat to low and simmer for about 5 minutes, stirring frequently.
  • Step 3: Add the Salt and Vanilla - Remove from heat and stir in the kosher salt and vanilla extract. Allow to cool for about 10 minutes.
  • Step 4: Mix in the Powdered Sugar - Gradually add the powdered sugar, stirring until fully combined and smooth.
  • Step 5: Fold in the Chocolate Chips - Fold in 1 cup of the semisweet chocolate chips until evenly distributed.
  • Step 6: Pour into the Pan - Pour half of the fudge mixture into the prepared baking dish and spread evenly.
  • Step 7: Prepare the Cookie Dough Layer - In a separate bowl, combine the remaining ¾ cup powdered sugar, the remaining ½ cup of semisweet chocolate chips, and any leftover fudge mixture. Optionally mix in 1 tablespoon of unsweetened cocoa powder.
  • Step 8: Spread the Cookie Dough Layer - Spoon the cookie dough layer on top of the fudge base, spreading it out evenly.
  • Step 9: Top with Fudge and Chill - Pour the remaining fudge mixture over the cookie dough layer, smoothing it out. Sprinkle the remaining chocolate chips on top. Cover with plastic wrap and refrigerate for at least 2 hours.
  • Step 10: Cut and Serve - Once set, lift out of the pan using the parchment overhang, transfer to a cutting board, and cut into squares.

Equipment

  • Medium Saucepan
  • 8-inch Square Baking Dish
  • Mixing Bowl

Notes

Store leftovers in an airtight container in the refrigerator for up to one week. Can also be frozen for up to 2 months.