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Chocolate Chip Cookie Dough Fudge {12 Days of Sugar~Day 1}

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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

For Fudge:

  • 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)
  • 45 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips


  1. 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).
  2. Line an 8×8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
  3. 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.
  4. 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.
  5. 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