Sometimes thinking of things to make gets really difficult, partially because I want to make everything and just can’t decide. Instead of making decisions myself, sometimes I ask Andrew what he thinks I should make, and he starts throwing ideas out at me. That comes back to bite me sometimes when he throws out more difficult ideas, but this time I asked and he quickly responded with cookie dough fudge. He named it, he got it! So today I’m sharing this easy recipe for cookie dough fudge that uses eggless cookie dough so that you don’t have to worry about getting sick. I wish I could say it was “guiltless cookie dough” so I could eat this all day, every day but I haven’t perfectly that recipe yet, so we’ll just have to settle for eggless.
Eggless cookie dough ingredients:
- 1/2 cup butter, soft
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 cup flour
- 1 tsp vanilla
- 1 tbs milk
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
In one bowl, whisk together the flour, nutmeg, and salt until fine. With your mixer, beat together the butter and sugars until well combined. Then mix in the vanilla. Slowly mix in the dry ingredients until it forms a crumbly mixture. Mix in the milk a little bit at a time, and you’ll quickly see the texture change into the cookie dough you’re used to seeing (and eating for that matter). With a spoon or spatula, fold in the mini chocolate chips (I highly recommend mini chocolate chips because of the size of the dough pieces in the fudge).
If you’re anything like me, you can’t resist having a few very large bites of it first, which is totally OK! I can admit I ate about a fourth of the dough before even starting the fudge because it was so good that I couldn’t stop. Oops…no shame!
Chocolate fudge ingredients:
- 1 can of condensed milk
- 3 cups of milk chocolate chips (can substitute semi-sweet)
In a saucepan on the stove, heat the condensed milk on medium heat. Once it’s heated, stir in the chocolate chips a little at a time until they are completely melted with the condensed milk. It should be very thick. I prefer using milk chocolate, but you can absolutely substitute semi-sweet or even dark or white chocolate if you want.
Pour a 1/2 inch layer of chocolate into a parchment-lined square pan. Spread with your spatula. Then take your cookie dough out of the fridge and crumble pieces of it all over the fudge layer. This will become the middle of the fudge. Once the top if mostly covered with cookie dough, Pour the rest of the chocolate into the pan and spread it out as flat as you can. Then use the other half of the cookie dough to cover the top. Once done and cooled a little, press down slightly on top of the fudge to press the cookie dough into the chocolate a bit.
Move the pan to the fridge to cool completely and harden, which will take at least one hour. When it’s hard and you’re ready to eat it (quickly, of course) pull the fudge out of the pan by the parchment and cut into pieces with a sharp knife. Pretty easy right? Because of the cookie dough, you’ll want to store leftovers it in the fridge. No go and enjoy!
Brb, I’m off to make every kind of fudge imaginable!