I love chocolate chip cookies. More importantly, I love chocolate chip cookie dough. However, eating raw cookie dough is not recommended. So, thanks to Pinterest, I discovered a good alternative – cookie dough fudge.
I made this for a family picnic this summer and it was a hit. I went home with an empty pan. A word of warning – it is a very sweet fudge, so a small piece goes a long way.
The recipe calls for 4 to 5 cups of powdered sugar, as a tip, the texture of the fudge changes depending on how much powdered sugar is used. More sugar makes a firmer fudge, needing the 5 cups. Use 4 if you would like a softer fudge and serve it straight from the refrigerator.
Chocolate Chip Cookie Dough Fudge
For the cookie dough:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter
pinch of salt
1/3 cup half and half
4-5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips
Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with nonstick cooking spray.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about three minutes. Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. 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, one cup at a time, until the mixture is smooth and well-combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least three hours.
Keep in refrigerator for up to 1 week.
Yield: 64 1-inch pieces
Prep Time: 20 minutes
Chill Time: three hours