Is the cookie dough safe to eat?
Absolutely! This edible cookie dough recipe contains no eggs and the flour is heat-treated first before being combined with the rest of the ingredients.
This cookie dough fudge combines a 2-ingredient fudge and my favorite edible cookie dough recipe. I mean, why bother trying to decide between these irresistible sweet treats when you can just combine them into one, right?
If you enjoy the idea of combining two desserts into one, you’ll also love this apple pie cheesecake recipe and carrot cake cheesecake.
Apart from being absolutely scrumptious, this cookie dough fudge is an easy no-bake treat. You can even make a batch of the edible cookie dough ahead of time for additional convenience. It’s perfect for hot summer days when you need to satisfy those sweet cravings but don’t want to turn on the oven.
Simply combine a 2-ingredient chocolate fudge with edible cookie dough for a fun and delicious treat. You can reduce the recipe time by making a batch of cookie dough in advance, but be sure to read the recipe card details below for best results.
BAKING TIP: While this recipe is easy, this cookie dough fudge needs to be chilled for a few hours to set properly, so it’s best to plan ahead.
Make the edible cookie dough according to the recipe. Roll the dough into small 1-inch (2.5 cm) balls.
Heat the condensed milk and chocolate chips in a saucepan over low heat and stir continuously until the chocolate has melted and you achieve a smooth consistency.
Pour the chocolate fudge mixture into a parchment paper-lined pan or dish and spread it evenly with a spatula. Gently press the cookie dough balls into the soft fudge.
Let the fudge sit at room temperature for an hour, followed by 3 hours to overnight in the fridge. Cut into squares and enjoy!
BAKING TIP: Make sure to chill the cookie dough fudge for a minimum of 3 hours, preferably overnight. This helps the fudge to firm up enough so that you can cut into it cleanly.
You can store this cookie dough fudge in an airtight container inside/outside the refrigerator, and it will keep for about a week.
Yes. Wrap the individual pieces of fudge in plastic wrap and store in an airtight container or freezer bag. The fudge will last up to 3 months. If you take it out of the freezer, let it thaw in the fridge and allow it to come to room temperature before serving.
I never grow tired of fudge. In fact, it’s one of my favorite treats which is why I keep adding to the collection of recipes at Laura’s Bakery. I urge you to try the many variations of delicious fudge recipes – you can thank me later!
Absolutely! This edible cookie dough recipe contains no eggs and the flour is heat-treated first before being combined with the rest of the ingredients.
No, you don’t need a candy thermometer. You’re not boiling sugar to a specific stage, you’re just melting chocolate with condensed milk over low heat until smooth. The condensed milk does the work, so it sets perfectly without any thermometer.
This usually happens if the mixture didn’t heat long enough for the chocolate to fully melt and bind with the condensed milk. Make sure everything is completely smooth before pouring it into the prepared pan. You must also chill the fudge in the fridge for a minimum of 3 hours, preferably overnight, to ensure it firms up properly.
I’ve managed to cut 45 pieces of fudge from the recipe, but you can also cut larger or smaller pieces which will change the total number of pieces.
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