Cookie Dough Fudge
Get the best of both with this no-bake cookie dough fudge! It combines an easy 2-ingredient fudge with edible cookie dough for the ultimate sweet treat.
Servings: 45 pieces
Ingredients
- 1 can sweetened condensed milk 397 grams/0.9 lb
- 340 grams dark chocolate
For the edible cookie dough
- 50 grams unsalted butter
- 30 grams granulated sugar
- 55 grams packed light brown sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 110 grams all-purpose flour
- Pinch of salt
- 50 grams chocolate chips
Instructions
- Prepare the cookie dough according to the recipe and roll it into small balls, about 1 inch (2.5 cm) in diameter. Line an approximately 6 × 9-inch (16 × 24 cm) baking pan or dish with parchment paper.
- Add the chocolate and sweetened condensed milk to a small saucepan. Heat over low heat, stirring continuously, until the chocolate has melted and the mixture is smooth.
- Pour the chocolate mixture into the prepared pan and use a spatula to spread it evenly. Press the cookie dough balls into the fudge one at a time.
- Let the cookie dough fudge cool and set. Leave it at room temperature for about 1 hour, then transfer it to the refrigerator. After about 3 hours, it should be firm enough to cut into squares, but we prefer to leave the fudge in the refrigerator overnight.
How to store
Store the fudge in an airtight container for up to 1 week.