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Chocolate Chip Cookie Dough Fudge

Makes 36 pieces

Ingredients

  • 1/2 cup condensed milk
  • 1/4 cup heavy cream
  • 12 tbsp {1 1/2 sticks} unsalted butter softened and cubed
  • 1 tbsp vanilla
  • 1/2 cup brown sugar
  • 1 cup flour
  • 3 cups powdered sugar
  • 1 1/2 cups mini chocolate chips {I used semisweet}

Instructions

  • Line an 8X8 baking dish with parchment paper, leaving an overhang on the sides, and spray with non stick spray.
  • In a large mixing bowl add condensed milk, heavy cream, and softened butter.
  • Using a hand mixer or stand mixer, mix on medium speed until creamy.
  • Add brown sugar and vanilla and continue to mix until creamy.
  • In a medium bowl stir together flour and powdered sugar.
  • Slowly pour the flour mixture into the fudge mix, on low speed, until combined and smooth.
  • Turn off mixer and pour chocolate chips in the bowl. Gently stir in by hand.
  • Pour into the lined pan, smoothing down the top.
  • Cover and refrigerate for at least 2 hours.
  • To remove, lift parchment out of the baking pan.
  • Peel away parchment and cut into squares and serve.

Notes

This fudge can get soft if left out too long at room temp. 
I recommend storing it in the fridge until ready to eat.