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Chocolate Chip Cookie Dough Fudge (AKA egg-less cookie dough)

The "fudge" this recipe produces tastes almost exactly like the break-and-bake cookie dough squares you get in the refrigerated aisle -- which means it's wonderful.

I can’t believe it’s been almost a month since my last post. I also can’t believe I’ve been a digital nomad for more than a month. Finding time to bake anything has been hard, and finding time to post about it even harder. But it’s high time I shared this simple and surprisingly delicious no-bake treat with y’all!

Chocolate Chip Cookie Dough Fudge

I’m generally dubious of no-bake recipes. It seems like a work-around that often yields sub-par, overly sweet concoctions. But this “fudge” was a really surprising delight.

On my stop-over in Utah a few weeks ago (on my epic drive from South Carolina to the West Coast), I got to spend the weekend with my dear friend Meg. And I got to do the first bit of baking since I’d left home. She’d found this recipe bouncing around the internet and was stoked to give it a try together. I’m glad she did, since I probably wouldn’t have tried it on my own.

However, the “fudge” this recipe produces tastes almost exactly like the break-and-bake cookie dough squares you get in the refrigerated aisle — which means it’s wonderful. I can’t be trusted to have that kind of store bought cookie dough in my fridge because I really just want to eat it raw. This stuff is specifically designed to skip the oven and go straight into my mouth. Win, win.

The flour seemed a bit odd to me, and the consistency seemed to curdle a bit when I mixed it all together. But with a fair bit of stirring and after giving it time to set, the result was real tasty. I just probably won’t make it again unless I’m heading to an event because even I have qualms about eating an entire tray of “dough.”

Cookie Dough Fudge (from Delish)

  • stick butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt or 3/4 teaspoon regular salt
  • 1 1/4 cups mini chocolate chips, divided
  • 14-oz. can sweetened condensed milk
  • 1 1/2 cups melted white chocolate chips

Grease an 8″ or 9″ square pan with cooking spray and line with parchment.

Melt the white chocolate in a small or medium saucepan, then set aside to cool.

In a large bowl using a hand mixer, beat butter, sugar, and vanilla until smooth. Add the flour and salt and beat until combined – the mixture will be pretty thick. Stir in 1 cup of the mini chocolate chips.

Add the sweetened condensed milk to the saucepan with the melted white chocolate. This mixture might look a bit curdled/lumpy once you mix it together, but don’t worry about it.

Fold the milk/white chocolate mixture into the cookie dough mixture until pretty well combined.

Scoop the mix into the prepared pan and smooth it out until fairly even across the top. Sprinkle with the remaining 1/4 cup mini chocolate chips and gently pat them down to stick into the dough.

Chill for at least two hours to let it set. Then cut it into squares and try not to gorge yourself.

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