Cookie Fudge

Rhonda E


I wanted to make chocolate chip cookies and didn't have any chocolate chips. And I have never seen cookie fudge before so I made Cookies with Chocolate Fudge. So here is Cookie Fudge. I hope you like it!
I think the next time I make this I will use a nonbake cookie dough without eggs. Or add more butter so it will keep longer without drying out.

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Makes 30 pieces of cookie fudge


25 Min


40 Min


Stove Top



1-2 Tbsp
milk to keep dough moist
4 Tbsp
butter melted
1/2 c
brown sugar
1/2 c
white sugar
1/2 tsp
vanilla extract/i use imitation vanilla and brandy
1 1/4 c
1/2 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
1/3 c
chopped walnuts


1 1/2 c
1/3 c
cocoa powder
1/16 tsp
3/4 c
2 Tbsp
1/2 tsp
vanilla extract/i use imitation vanilla and brandy

Directions Step-By-Step

Chef Note: We are going to make the bottom cookie layer, then we will make the fudge layer, then we will make the top cookie layer.
The Cookie Dough Layer:
In a bowl add all the ingredients except the walnuts and the flour. Mix throughly until the sugar is completely dissolved and let set for 5 minutes or more. Mix again it should be kinda fluffy from sitting. Add the well chopped walnuts and mix. Now add the flour. Put in the refrigerator for 1 hour covered.
Preheat the oven at 350 degrees. Butter a 9 X 9 X 2 pan.
Scoop the dough out of the bowl and cut it in half. Cover the other half and set it aside. Because the dough is cold you will need to flour a rolling pin and roll it out flat.
Line the bottom of the buttered pan with the cookie dough. Cook for 10 minutes or until the whole layer is golden brown. Test with a toothpick to make sure it is not doughy.
With a spatula go around the sides and under the cookie layer of the pan gently loosening and lifting the cookie layer until the layer comes free. Leave it in the pan and set it aside.
Now we are going to make the Hersheys Fudge Layer:
Follow the instructions exactly and a nonstick 3-4 quart pan is best for making this fudge. I wish I had one.
Melt your butter in a cup in the microwave and add the vanilla to it and set it aside.
Mix sugar, cocoa, salt in a saucepan stir in milk.
Cook over medium heat stirring constantly until boiling.
When is starts to boil quit stirring and let it boil without stirring it until it reaches the soft ball stage 234 degrees. Or use a metal spoon and dip the mixture into ice water to see if it balls or thickens when you touch it.
Remove from heat and drizzle the melted butter and vanilla all over the fudge. DO NOT STIR. Cool at room temperature until it is 110 degrees.
Set the timer for 5 min.
Stir the fudge with a wooden spoon until thickens and begins to lose it's gloss. Quickly spread it over the bottom cookie layer. *Note: If you stir it for more than 5 min 30 sec it will get to hard for this recipe.
Preheat Oven 350 Degrees it should already be hot if it is still hot then you are not going to cook this layer as long as the bottom layer because the dough was cold and so was the oven. This layer will only take about 7 minutes to cook because the dough is room temp and the oven is hot.
Take a spatula and remove from the pan the bottom cookie layer with fudge on it and set it aside.
Butter the 9 X 9 X 2 inch pan again and spread the remaining cookie dough evenly on the the bottom with your hands and cook in the oven for about 7 min. Watch it carefully.
Remove from the pan and place it over the bottom cookie and fudge layer and gently press it down and sandwich it together.
With a cleaver cut into 5 X 5 rows. Washing your knife after each cut so it makes a clean cut on the next row.
This makes 30 pieces of cookie fudge. Store in an air tight container to keep it soft.
If you want you can drizzle it with butterscotch or chocolate syrup.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids