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+ servings

Cookie Dough Fudge

A classic cookie dough lover's favorite fudge! This cookie dough fudge is soft, sweet and rich. Enjoy your favorite cookie dough flavor now in fudge!
Prep Time 15 minutes
Total Time 20 minutes
Servings 20 -60 square pieces


For the cookie dough

  • 2 tablespoons heavy cream
  • 1/2 cup butter , softened
  • 1/4 cup granulated sugar
  • 1/4 cup + 3 tablespoons brown sugar , packed
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour

For the fudge

  • 1/3 cup heavy cream
  • 1/3 cup butter
  • 1/3 cup brown sugar , packed
  • 1/4 teaspoon salt
  • 4-5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips


  • Prepare the cookie dough. Soften butter in microwave about 15-20 seconds. Beat together the butter and sugars until light and fluffy, about 3 minutes. Beat in the vanilla, salt, and heavy cream. Stir in the flour until incorporated. Set aside.
  • Prepare fudge. In a large saucepan over medium low heat, combine the brown sugar, butter, salt and heavy cream. 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 extract. The fudge should all eventually stick together and be tough enough that no more powdered sugar needs to be added.
  • Add the cookie dough to the fudge base and stir to combine. Take off the stove top. Add more powdered sugar to make tougher if desired. It will harden in the refrigerator. Allow to completely cool for about 5 minutes. Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray. Stir in chocolate chips. Chips may melt into the fudge if it has not cooled down.
  • Spread the mixture in the prepared baking dish. Chill until set, at least 2-3 hours.
  • Keep covered in refrigerator for up to 1 week.


*Cookie dough fudge will be thick before adding the cookie dough base.
**Keep covered in refrigerator for up to 1 week.