Chocolate chip cookie dough fudge is a sweet & creamy fudge that tastes exactly like chocolate chip cookie dough! No eggs so it's perfectly safe to eat. If you're looking for an extra sweet treat then you have to try this fudge recipe.
IngredientsChocolate Chip Cookie Dougho 1/3 cup butter, softenedo 1/4 cup granulated sugaro 1/4 cup light brown sugaro 1/2 teaspoon vanilla extracto pinch of salto 2 tablespoons heavy creamo 1/2 cup all-purpose flouro 1/2 cup mini chooclate chipsFudgeo 1/3 cup buttero 1/3 cup light brown sugaro 1/3 cup heavy creamo pinch of salto 1/2 teaspoon vanilla extracto 4-5 cups powdered sugaro 1/4 cup mini chocolate chipsInstructionsl Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.Make the Cookie Doughl In a medium bowl (or in the bowl of a stand mixer) combine the butter, granulated sugar, and light brown sugar and beat on medium speed until light and fluffy. Mix in the vanilla, salt, and heavy cream. Add the flour and mix until just combined. Fold in 1/2 cup of the chocolate chips. Set aside.Make the Fudgel In a large pot (like a soup pot) combine the brown sugar, butter, salt, and heavy cream. Stir over medium heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined.l Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick. You will know when you have enough powdered sugar when the fudge forms itself into a ball and pulls away from the sides of the pot. Let this mixture cool completely before proceeding so the chocolate chips do not melt when combined.l Add the fudge base to the cookie dough bowl and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter.l Chill until set, about 4 hours, before cutting into pieces. When you're ready to cut just lift out the fudge by the overhang of the tin foil and the cut into squares. This fudge softens as it sits at room temperature. I prefer to keep it in the fridge.
I used 4 1/2 cups of the powdered sugar. You will know when your mixture is thick enough when it basically forms itself into a ball, pulls away from the sides and bottom of the saucepan, and it will look shiny and smooth. I thought that it resembled play-doh. Hopefully that helps you!