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Oh my word, you guys! As a self-proclaimed cookie dough expert, I can tell you, this may just be my favorite sweet! It’s so dangerous that I only make cookie dough fudge at Christmas time, or else I would have a real problem. I’m telling you, you may just forget that you are eating fudge and not raw dough.
So, what sets this recipe apart from all the other cookie dough fudge recipes out there? The brown sugar, and the salted butter! They truly give it that Tollhouse cookie taste.
Not only is my cookie dough fudge amazing to eat, but it really does pretty up the dessert plate! It makes the perfect gift, too. Package some up on a festive dish and wrap with cellophane for an easy teacher or host thank you!
*I like to use my bench scraper to cut the fudge! If you run it under hot water, it will slice it like butter and helps you get nice, even squares!
Grab what you need and scroll on for the recipe!
- Microwave safe bowl.
- Parchment paper.
- Cooking spray.
- 9x9 baking dish.
- Cooking Spray
- 1 stick salted butter softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour (Don't skip the "heating it" step! It kills any bacteria)
- 1 tsp salt
- 1 1/4 cup mini semi-sweet chocolate chips divided
- 1 14 oz can sweetened condensed milk
- 1 1/2 cup melted white chocolate (use the good stuff!)
- Place flour in a microwave safe bowl and heat for 1 minute. Stir and allow to cool. (This kills any potential bacteria since we are not baking!)
- Spray a 9x9 pan with cooking spray and then line with parchment paper.
- Using a hand mixer, beat the butter, sugars and vanilla until smooth.
- Add your salt to the flour, and then beat those into the butter mixture until smooth.
- Stir in 1 cup of mini chocolate chips.
- In a separate bowl, combine your melted chocolate and sweetened condensed milk and stir well. It will thicken up quite a bit, so work quickly!
- Fold the chocolate mixture into the cookie dough mixture. Stir well (this will take a little muscle!) until you don't have chunks of dough mixture left.
- Pour into your prepared pan, smooth and top with the remaining chocolate chips.
- Place in the fridge and allow it to cool for at least 2 hours, until set and firm.
- When you're ready to serve it, simply lift the parchment out and cut it into squares!