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 and Eggless Cookie Dough Dip.

Cookie dough + fudge

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!!!

Making Cookie Dough Fudge

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!

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.

More Fudge REcipes:

• Chocolate Fudge
• Cookies and Cream Fudge
• Butter Pecan Fudge
• White Chocolate Reeses Fudge
• Caramel Apple Fudge