White Chocolate Cookie Dough Fudge

One of a kind White Chocolate Cookie Dough Fudge is a simple and delicious recipe every fudge lover should try.

White Chocolate Cookie Dough Fudge uses eggless cookie dough mixed in a creamy white fudge to make a two treats in one tasty bite. If you love cookie dough try Cookie Dough Brownies, Cookie Dough Ice Cream Pie, and Eggless Cookie Dough Dip.

Cubes of white chocolate cookie dough fudge on a white plate

I love to share quick and easy recipes with you for some of my favorite yummy treats. This white chocolate cookie dough fudge uses egg-less cookie dough, but you can use pre-made cookie dough to save time.

The kids love to make fudge with me. This week we whipped up White Chocolate Cookie Dough Fudge!! It was so good, and such a simple thing to make and share! I haven’t made it for a long time, but I’m so glad we did this week, the kids were glad too.

If you love fudge, then you have to try this recipe. It’s DELICIOUS!!!

Cookie dough cut into cubes on wax paper

COOKIE DOUGH. Cream butter and brown sugar in a bowl, until smooth. Add milk and vanilla and mix until well combined. Add flour and mini chocolate chips. Mix well.

REFRIGERATE. Spread mixture on a cookie sheet lined with parchment paper. Refrigerate for 1 – 2 hours. After cookie dough has refrigerated, start fudge by lining a 9×9 pan with parchment paper.

FUDGE. Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside. In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.

COMBINE. While fudge is cooking take dough out and cut into .5″ x .5″ squares. Set aside. Pour the hot stuff into the bowl of chocolate chips and mix with hand mixer/paddle attachment until it’s smooth and soft. Fold cookie dough cubes into the fudge. Pour into the 9×9 pan.

TOPPING. Sprinkle any cookie dough chunks on top. Put in the fridge for 3-5 hours to let it set. Hope you like it!

Chunks of cookie dough in cubes of white chocolate fudge

Recipe + storing Tips

If you make it in a 9×9 pan it should yield 35-40  small pieces. It is really up to you as to how you want to cut it up and distribute it.

Marshmallow fluff gives the heavy fudge some lift and lightens it up a bit. The biggest thing it gives to the recipe is the texture. If you mix it in well enough you won’t taste it at all.

Fudge is super sticky once you add marshmallow cream to the mix. Parchment paper is really good at being a nonstick surface for the fudge.

How to Store?

An airtight container in the fridge is really the best way to STORE fudge. You shouldn’t keep fudge at room temperature, even though it doesn’t have raw eggs this recipe does have heavy cream in it. It also just tastes best coming from the fridge. Fudge should be good in the fridge for 2-3 weeks.

Since fudge is good for a couple of days. If you are taking this to an event I would make the fudge at least 5 hours ahead of time so that you can make sure it solidifies and you are able to cut it. This means you could make it a couple days ahead of time.

If you FREEZE it in an airtight container, fudge should last about a year in the freezer.

White chocolate cookie dough fudge served on a white plate

More Fudge REcipes:

White Chocolate Cookie Dough Fudge Recipe

5 from 5 votes
One of a kind White Chocolate Cookie Dough Fudge is a simple and delicious recipe every fudge lover should try.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Refrigerate 4 hours
Total Time 4 hours 13 minutes
Servings 12
Calories 594 kcal
Author Lil’ Luna

Ingredients

Eggless Cookie Dough

  • ¼ cup butter softened
  • ¾ cup brown sugar
  • ¼ cup milk
  • ¼ tsp vanilla extract
  • 1 ¼ cup flour
  • ½ cup mini chocolate chips

White Chocolate Fudge

  • 1 cup sugar
  • ½ cup heavy cream
  • ½ tsp salt
  • ½ cup butter
  • 2 ½ cup white chocolate chips
  • 7 oz marshmallow fluff

Instructions
 

  • Cream butter and brown sugar in a bowl, until smooth.
  • Add milk and vanilla and mix until well combined.
  • Add flour and mini chocolate chips. Mix well.
  • Spread mixture on a cookie sheet lined with parchment paper. Refrigerate for 1 – 2 hours.
  • After cookie dough has refrigerated, start fudge by lining a 9×9 pan with parchment paper.
  • Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
  • In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
  • While fudge is cooking take dough out and cut into .5" x .5" squares. Set aside.
  • Pour the hot stuff into the bowl of chocolate chips and mix with the blender until it's smooth and soft.
  • Fold cookie dough cubes into the fudge. Pour into the 9×9 pan.
  • Sprinkle any cookie dough chunks on top. Put in the fridge for 3-5 hours to let it set. Hope you like it!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. This tasted so delicious! Thank you for the recipe! My husband and I really enjoyed it 🙂 This will be going into my recipe book 🙂

    1. It’s in a 9×9, so it won’t make too many. The smaller you cut your pieces, the more you’ll get. Maybe 35-40 pieces, if they are a small almost bite size piece. Hope that helps!! Thanks!

  2. 5 stars
    I tried this fudge and LOVED it!
    I would suggest using 1tsp of vanilla instead of just a 1/4th.

    How long can i leave it in the fridge? And does it freeze well??

    1. I am so glad you did 🙂 I haven’t tried freezing it, so that I am not sure. It should last up to a couple weeks, I’d think in the fridge. I’d store it in an air-tight container.

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