Cookie Dough Fudge Bites

Cookie dough fudge is the answer when you want something that tastes like classic cookie dough but also brings that rich creamy texture of fudge. This no bake treat is a big hit at get togethers during the holidays or anytime you’re after a fast sweet fix without turning on the oven. I love to whip up a batch when friends pop by unexpectedly. The fudge is soft and smooth just like raw cookie dough but totally safe to eat and packed with chocolate chips in every bite.

My kids love helping since you just need a few bowls and it always comes out creamy and full of chocolate chips. We even pack a box of these for road trips and vacations since they hold up well.

Ingredients

• Mini chocolate chips: bring lots of chocolate flavor to every bite freeze them first so they stay whole in the hot fudge
• Salted butter: gives a deep rich base and balances the sweetness use good quality butter for best flavor
• Granulated sugar and brown sugar: combine for sweetness plus that classic cookie dough taste always press out any brown sugar lumps before mixing
• Milk: helps the dough blend smoothly whole milk makes it richer but any will do
• Vanilla: adds warmth and aroma choose pure extract if possible
• All purpose flour: forms the dough’s backbone and is heat treated to make it safe to eat always measure after treating
• Salt: heightens flavors and keeps the fudge from tasting flat use fine sea salt for even seasoning
• Ghirardelli white chocolate chips: are smooth for melting quality matters here since it gives the fudge texture and sweetness
• Sweetened condensed milk: makes the fudge creamy and brings everything together choose a thick brand if you can for more structure

Step-by-Step Instructions

Chill Chocolate Chips:

Start by placing the mini chocolate chips in the freezer so they will not melt into the fudge mixture later on

Prepare Flour:

Measure all purpose flour and microwave it in a bowl for up to a minute until a thermometer reads one hundred sixty five degrees Fahrenheit this is to ensure it is safe to eat then set aside to cool a bit before using

Cream Wet Ingredients:

In a mixing bowl use a stand or hand mixer to blend softened salted butter with both sugars milk and vanilla mix until fluffy and fully combined this should take about two or three minutes to dissolve sugar crystals

Add Dry Ingredients:

Slowly add the cooled heat treated flour and salt to the wet mixture mix gently but thoroughly until no dry bits remain scrape down the bowl as needed

Melt White Chocolate and Milk:

In a separate bowl microwave the white chocolate chips with sweetened condensed milk stir every thirty seconds until just melted and very smooth about two minutes total

Combine and Mix:

Pour the warm white chocolate mixture into the cookie dough mixture use a sturdy spatula to fold until everything is creamy and uniform in color work quickly so the fudge does not start to set

Fold in Chocolate Chips:

Take chocolate chips from the freezer and fold them gently into the fudge dough this way they will hold their shape in the final squares

Spread and Chill:

Transfer the mixture to a parchment lined eight by eight inch pan use an offset spatula to smooth the top cover lightly and refrigerate for at least two hours until the fudge is completely set and easy to slice

Cut and Serve:

Once firm lift out the fudge using parchment lining and cut into neat squares store covered in the fridge until ready to enjoy

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I love that the brown sugar really stands out in flavor here and reminds me of making cookie dough with my mom on Friday nights She always let me lick the bowl and now I get to share that memory as I pass these fudge squares around the table

Storage Tips

Store in an airtight container in the fridge so the fudge holds its creamy texture and keeps the chocolate chips crunchy If stacking place a sheet of wax paper between layers to avoid sticking The fudge is best eaten within a week but you can freeze it for up to a month wrapped well

Ingredient Substitutions

If you do not have mini chocolate chips chop a bar of chocolate finely Any brand of white chocolate chips can stand in for Ghirardelli but choose a high quality option to get the same silky smooth fudge Oat flour can be used instead of all purpose flour for a gluten free variation but still heat treat for safety

Serving Suggestions

Cut into bite size pieces for lunchboxes or party platters You can serve these fudge squares chilled for firm texture or let them sit at room temperature for a softer almost melty bite Sometimes I sprinkle sea salt over the top just before chilling for a little twist that gets everyone asking for the recipe

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Cultural Context

This recipe brings together two American favorites cookie dough and old fashioned fudge Both were staples in my grandma’s kitchen and she always said the best recipes are the ones you do not need an oven for During the summer when baking was not an option we would eat fudge while playing board games on the porch

Recipe FAQs

→ Why is the flour heat-treated?

Heat-treating flour kills any potential bacteria, making it safe to enjoy uncooked in these fudge bites.

→ Can I use regular-size chocolate chips?

Mini chocolate chips work best for even distribution, but regular chips can be roughly chopped if needed.

→ Is it necessary to chill the fudge before slicing?

Chilling firms up the mixture, making it much easier to slice into neat, bite-sized squares.

→ How should I store cookie dough fudge bites?

Keep the fudge refrigerated in an airtight container to ensure optimal texture and freshness.

→ Can I substitute different chocolate varieties?

Feel free to use milk or dark chocolate chips for a flavor twist, or switch up the white chocolate component.