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Cookie Dough Fudge – Rich chocolate fudge filled with chunks of edible cookie dough. It is the perfect chocolate lover’s treat.
If you know one thing about me, you know that I love chocolate. Chocolate Desserts are usually my favorite, no matter what. But when it comes to ice cream or a mix-in, I am 100% a Cookie Dough Ice Cream girl every time. Cookie Dough Truffles are a huge weakness.
I first shared this recipe on the blog in 2015, and it quickly became very popular. Apparently, I am not the only one that is a sucker for cookie dough.
I combined my all-time favorite Fudge Recipe with edible cookie dough for a seriously epic treat.
Back when I first made this, you had to make your own edible cookie dough, but these days you can buy multiple kinds in the grocery store to make this even easier!!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted in desserts
- Sugar
- Evaporated Milk
- Marshmallow Fluff – you can make Homemade Marshmallow Fluff if you want to avoid the jarred stuff.
- Semi-Sweet Chocolate – you want to use good quality chocolate, as this really is the star of the show.
- Vanilla Extract
- Edible Cookie Dough – you can make your own (recipe below) or you can buy the edible dough from the store and roll into tiny balls.
Helpful Tools
How To Make Cookie Dough Fudge
- Boil. In a heavy-duty pot or large saucepan heat butter, sugar, and evaporated milk together over medium-high. Bring the mixture to a boil (leaving the temperature at medium the entire time). Once at a rolling boil, cook for about 3 minutes, or until it reaches 234º F.
- Mix-In. Remove from the heat and mix in the chocolate, marshmallow fluff, and vanilla until it is well combined and smooth. Add frozen cookie dough pieces and quickly but gently fold to combine.
- Let Set. Pour the mixture into a lined or greased baking pan and let it set up for a few hours to cool completely before slicing.
Recipe Tips & Tricks
- Use a thermometer. When you are making candy, the temperature is the most important part in knowing if it is done. If you cook too long, it can become dry and crumbly, not long enough, and it won’t set up. So having an accurate temperature will give you the best results.
- Freeze the cookie dough. Roll the cookie dough into small balls and then freeze them well. They will melt very quickly and can fall apart in the hot fudge. So giving them a head start by being completely frozen helps!
- Medium heat. I know it is annoying to bring the mixture to a boil over medium heat, it takes a while. But this is the key to not gritty, perfectly smooth fudge. You have to let the sugar fully dissolve and then not crystallize, medium heat ensures this happens.
- Shortcut. If you don’t want to make your own edible cookie dough, no worries, there are multiple kinds you can buy. Nestle sells a tub that you can scoop out small balls. Ben & Jerries sell a frozen bag of cookie dough balls. And my grocery store sells small containers of a few edible cookie dough balls (the size you would use to bake a cookie) in the refrigerated dessert section. So lots of options to make this easy!
