Cookie dough fudge

Brandy O'Neill

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We all love cookie dough, but what about taking that flavor and putting it into a fudge? This is one dessert that everyone will go crazy for!

cookie dough fudge

We all know how amazing cookie dough tastes. With this recipe, we can enjoy it without worrying about eating raw egg. You're going to love how simple and easy this fudge is to put together. Plus it tastes amazing. Who doesn't love cookie dough?

Cookie dough fudge

Source: The Cookie Dough Lover's Cookbook

Yields 1 (9 x 9-inch) pan


For cookie dough:

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla bean paste
  • Pinch of kosher salt
  • 2 tablespoons half and half
  • 1/2 cup all-purpose flour

For fudge:

  • 1/3 cup brown sugar
  • 1/3 cup butter
  • Pinch of kosher salt
  • 1/3 cup half and half
  • 4 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 cup mini-chocolate chips


  1. Prepare a 9 x 9-inch dish by lining it with a piece of parchment paper, set aside.

For cookie dough:

  1. In a bowl of an electric mixer, add butter, sugar and brown sugar. Beat for about 3 minutes until fluffy.
  2. Add in vanilla bean paste, salt and half and half.
  3. Mix in flour until just combined. Set aside.

For fudge:

  1. In a medium-sized saucepan, add brown sugar, butter, salt and half and half. Cook over low heat until the sugar is dissolved.
  2. Take off the heat and stir in powdered sugar 1 cup at a time.
  3. Once incorporated, add vanilla bean paste and cookie dough base. At this point, the mixture should be room temperature.
  4. Stir in chocolate chips and spread into prepared pan. Add to the refrigerator and let harden. Store in the fridge and keep cool. If you try to store the fudge at room temperature it will be too soft.

More fudge recipes

Christmas-beer fudge recipe
Irish coffee cream fudge recipe
Potato chip and salted caramel fudge recipe


Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.