I hope everyone had a fabulous Thanksgiving and was able to enjoy time with family.
I can’t believe its time again for my 12 Days of Sugar. It’s crazy how fast this year has gone by. So here we go. . . Let the sugar madness begin!!
On the first Day of Sugar, my true love gave to me . .
Chocolate chip cookie dough fudge
I am both a chocolate chip cookie dough and fudge lover so I absolutely loved this fudge in a really big way! Its sweet, creamy and absolutely delicious. The cookie dough is swirled throughout the fudge so with each bite, it’s like you’re eating a spoonful of cookie dough. Total fudge heaven!
This fudge couldn’t be easier to make so go ahead and give it a try.Print
For Cookie Dough:
- 1/3 cup (5 1/3 tablespoons) butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 tsp.salt
- 2 Tbsp. half-and-half (, cream or milk)
- 1/2 cup all-purpose flour
- 1/3 cup mini semi-sweet chocolate chips
- 1/3 cup light brown sugar
- 1/3 cup (5 1/3 tablespoons) butter
- pinch of salt
- 1/3 cup half-and-half (, milk or cream)
- 4–5 cups powdered sugar
- 1 tsp. vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- Note: The consistency of this fudge depends on the amount of powdered sugar you use. If you use only 4 cups, the fudge will not be as sweet and will be on the softer side and can be served directly out of the fridge. If you like a firmer fudge and plan to let it sit out for longer than 30 minutes, use more powdered sugar (4 12 to 5 cups).
- Line an 8×8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
- To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Fold in the 1/3 cup mini chocolate chips. Set aside.
- To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved. Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
- Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips. Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.
- Category: Candy
Recipe source: Adapted slightly from The Cookie Dough Lover’s Cookbook