Sweet Chocolate Chip Cookie Dough Fudge



  • 1/3 cup butter
  • 1/3 cup mild brown sugar
  • 1/three cup heavy cream
  • pinch of salt
  • half teaspoon vanilla extract
  • four-five cups powdered sugar
  • 1/4 cup mini chocolate chips

Chocolate Chip Cookie Dough

  • 1/3 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup mild brown sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons heavy cream
  • half of cup all-purpose flour
  • half cup mini chooclate chips


  1. Line a 9X9-inch square baking pan with aluminum foil and set apart. Do no longer spray.

Make the Cookie Dough

  1. In a medium bowl (or within the bowl of a stand mixer) combine the butter, granulated sugar, and light brown sugar and beat on medium speed until mild and fluffy. 
  2. Mix in the vanilla, salt, and heavy cream. Add the flour and mix until simply combined. Fold in half of cup of the chocolate chips. Set aside.

Make the Fudge

  1. 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 combination have to be easy and combined.
  2. Remove from the warmth and stir in the vanilla. Gradually stir within the powdered sugar, 1 cup at a time, till the combination is clean and thick. You will know when you have enough powdered sugar when the fudge bureaucracy itself into a ball and pulls far from the perimeters of the pot. Let this mixture cool completely before proceeding so the chocolate chips do now not soften when mixed.
  3. Add the fudge base to the cookie dough bowl and stir to combine. Spread the fudge into the prepared baking pan and press into a good layer. Sprinkle the final 1/4 chocolate chips on top of the fudge and lightly press them into the batter.
  4. Chill until set, approximately four hours, earlier than cutting into portions. When you’re equipped to cut just elevate out the fudge with the aid of the overhang of the tin foil and the cut into squares. This fudge softens because it sits at room temperature. I choose to hold it in the refrigerator. 

Recipe Notes

  • I used 4 1/2 cups of the powdered sugar. You will understand while your mixture is thick enough whilst it essentially forms itself right into a ball, pulls faraway from the perimeters and backside of the saucepan, and it will look bright and easy. I notion that it resembled play-doh. Hopefully that helps you!
  •  To accelerate the cooling system of the fudge. Take it out of the recent saucepan and put it on a plate to cool down.
  • 1/three cup butter is same to five 1/three tablespoons butter. If you look on the wrapper of the butter you will see the mark for 1/3 cup.