Cookie Dough Fudge
Ingredients:
1 cup all-purpose flour
2 cups semi-sweet chocolate chips
½ cup salted sweet cream butter
⅓ cup light brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
¼ tsp salt
14 oz sweetened condensed milk (1 can)
1½ cups white chocolate chips
Instructions:
Step 1: Toast the flour
In a dry skillet over medium heat, toast the flour for 5–7 minutes, stirring frequently, until lightly golden.
Let it cool completely (important to avoid raw flour taste).
Step 2: Make the cookie dough
In a mixing bowl, beat together butter, brown sugar, and granulated sugar until creamy.
Add milk, vanilla, and salt. Mix until smooth.
Stir in the toasted flour until well combined. You now have edible cookie dough!
Step 3: Prepare the fudge base
In a medium saucepan over low heat, combine semi-sweet chocolate chips and sweetened condensed milk.
Stir constantly until the chocolate is melted and the mixture is smooth and glossy.
Step 4: Combine cookie dough & chocolate
Remove the chocolate mixture from heat.
Fold in the cookie dough (reserve a few small chunks for topping if desired) and white chocolate chips until evenly distributed.
Step 5: Set the fudge
Line an 8×8-inch baking pan with parchment paper.
Pour the fudge mixture into the pan and smooth the top with a spatula.
Optional: sprinkle remaining cookie dough chunks or extra white chocolate chips on top.
Refrigerate for 2–3 hours, or until firm.
Step 6: Serve
Once set, lift the fudge out of the pan using the parchment paper.
Cut into small squares and enjoy!
Tips:
Make sure the toasted flour is completely cooled before adding to butter to avoid melting the butter too early.
You can swap some white chocolate chips with milk or dark chocolate chips for a different flavor balance.
Store in an airtight container in the fridge for up to 2 weeks.
