Cookie Dough Fudge

cookiesfudge
Written By Livia Benson

Chocolate Chip Cookie Dough Fudge

Scroll to find recipe and step by step instructions.

Servings Size:

  • makes approximately 16 bars

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Measurements:

(Recipe in grams below!)

  • 1/2 cup butter

  • 1/3 cup brown sugar

  • 1/4 cup white/granulated sugar

  • 1 tsp vanilla

  • 1 cup all-purpose flour

  • 1 tbsp milk

  • 2/3 cup chocolate chips (mini)

  • 14 oz can of condensed milk

  • 1 cup white chocolate

Topping

  • sprinkle sea salt

Why measure in grams?

If you ask any professional baker how they measure ingredients, chances are they’ll say: by weight, specifically in grams. That’s because weight is far more accurate than volume, especially for baking. Measuring by cups can vary depending on how someone packs or scoops, and not all recipes clarify those details.

One of the most common measuring mistakes? Brown sugar. It’s denser and stickier than white sugar thanks to the molasses. While 100 grams of white sugar is the same as 100 grams of packed brown sugar, people pack brown sugar very differently—so unless you’re using a food scale, your results can be way off.

A food scale is a super affordable kitchen tool that instantly makes your baking more precise and saves dishes. It’s one of the easiest upgrades you can make to start nailing recipes every time.

Click here to grab one for your kitchen!

Measurements In Grams:

  • 112 grams butter

  • 70 grams brown sugar

  • 50 grams white/granulated sugar

  • 4 grams vanilla

  • 120 grams all-purpose flour

  • 15 grams milk

  • 112 grams chocolate chips (mini)

  • 14 oz (~390 grams) of condensed milk

  • 225 grams white chocolate

Topping

  • flakey sea salt

Instructions

  • Step 1

  • In a mixing bowl, beat room temperature butter with both brown sugar and white sugar for 1-2 minutes until well combined and slightly fluffy.

  • Step 2

  • Once the mixture is light and fluffy, mix in the vanilla extract.

  • Step 3

  • Measure your all-purpose flour into a microwave-safe bowl and heat it for 1 minute to heat-treat it (this helps eliminate any harmful bacteria in raw flour).

  • Once cooled slightely, add the flour to your butter mixture—stir it a bit first to break up any clumps.

  • Then add milk to help smooth and thin out the dough.

  • Step 4

  • In a separate microwave-safe bowl, heat sweetened condensed milk for 60-90 seconds. Add chopped white chocolate into warm condensed milk and let it sit for 2 minutes before stirring mixture until smooth.

  • Pour the white chocolate fudge mixture into your cookie dough and mix well.

  • Step 5

  • Fold the chocolate chips into the cookie dough fudge (do not over-mix because the chocolate chips will melt!).

  • Step 6

  • Add your fudge into a pan (size depending on how thick you want your fudge) and transfer to the freezer for 45-60 minutes or refrigerate for 2-3 hours until firm.

  • Step 7

  • Once fully set, cut into squares using a sharp stainless-steel knife.

  • Step 8

  • Enjoy right away or store in the refrigerator for up to 10-12 days!

Livia Benson
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