Cookie Dough Fudge

Rachelle Teller


I found this recipe from a blog called The Royal Cook.


Update: I went back to the site and updated the directions, which had changed since I originally posted. Hopefully they are clearer to everyone!

★★★★★ 1 vote



1/2 c
butter, softened
3/4 c
brown sugar, packed
2-4 c
1 can(s)
sweetened condensed milk (14 ounce)
1 tsp
vanilla extract
1/2 c
chocolate chips, mini


3 c
3/4 c
2/3 c
evaporated milk
1 c
milk chocolate chips
1 c
semi-sweet chocolate chips
1 jar(s)
marshmallow cream (7 ounce)
1 tsp
vanilla extract


1For Cookie Dough:
Cream butter and brown sugar until light and fluffy. Add flour, sweetened condensed milk and vanilla, mix well. Stir in chocolate chips. Shape into marble sized balls and place on wax paper lined cookie sheets. Freeze for at least 1 hour.

*I used fat free sweetened condensed milk and ended up using almost 4 cups flour. I am not sure if I had to use more flour because of the fat free milk (which is runnier than regular), or if it just needs more flour.

I used about 1/2 the dough for the fudge and made the rest into 1 inch balls and dipped in milk chocolate to make truffles.
2For Fudge:
Place sugar, butter and evaporated milk in a large sauce pan. Cook over medium heat, stirring constantly, until it comes to a full boil. Boil for 4 minutes, stirring constantly so it doesn't scorch. Remove from heat and add chocolate chips and marshmallow cream. Stir until completely melted, then stir in vanilla. When completely combined, pour in frozen cookie dough balls while stirring. If you pour them in and then stir, the cookie dough balls will stick together. Stir the cookie dough balls in quickly so they don't melt. Pour into a greased 9"x13" pan.

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