Easy Cookie Dough Fudge is easy, delicious and so versatile! Include your favorite treats and this simple fudge will not disappoint!
I just can’t seem to get enough of fudge, of any and every kind, especially over the holidays. I love giving it as an edible gift over the holidays and I love eating it even more!
Not only do we make this Easy Cookie Dough Fudge but we make other wonderful varieties as well that I have listed below!
Other Fudge Recipes to Try
Chocolate Caramel Marble Fudge
All are delicious in their own way and they all look terrific, cut in to small or big squares, on a dessert tray!
Sometimes we cut them into squares and sometimes we cut the fudge on an angle so the pieces come out “crooked” like my son used to say when he was younger.
We have also used silicone molds to control the size, be a little fancier and are always so happy with the results. The problem is the extra time it takes and my husband believes that no one minds the square shape or even cares.
Unfortunately, they disappear so fast I believe he is correct.
The best part of this Easy Cookie Dough Fudge recipe is the fact that it is a sweet open slate! You can really have fun and add whatever you are in the mood for or have on hand.
There are so many possibilities and combinations to try. You can always let your imagination run wild! I have tried lots of things and have had some that I didn’t enjoy as much as others but I have never ended up with leftovers and I have never gotten any complaints!
The only thing you have to remember is that after you heat and melt the chocolate fudge mixture you have to add your selected treats, stir a couple of times and pour right away into your prepared pan.
You can’t add the candies or treats too early because they will melt and I have watched it happen before my own eyes! The fudge still tasted great but it didn’t look like I wanted it too, that is for sure! My goodness I wish I had a picture to show you!
I have created a list below and would love to hear if you have any other candies or ideas I can add to it! Please let me know in the comments. I figure the longer the list the better!
What can I include in the Best Chocolate Fudge?
Here are some suggestions. Add any other decorations you want to use to add color or flavor. If you come up with any other additions please let me know so I can add to this list. The longer it is the better!
- nuts
- cookies
- cream filled cookies
- dried fruits
- marshmallows
- cereal
- broken pretzel
- M&M’s
- toffee bits
- butterscotch chips
- chocolate chips
- caramel chips
- smarties
- chocolate covered caramels
- mints
- sprinkles or sparkles
How do you store fudge with condensed milk?
Fudge made with condensed milk will last up to 2 weeks at room temperature, in an air tight container.
If you keep your fudge in an airtight container in your fridge it will last up to a month.
You also have the option of freezing portion sizes of your choosing, wrapped in parchment paper, and frozen in an air tight container for up to 3 months.
What Is White Chocolate?
Before we talk about white chocolate, let’s look at what chocolate really is. Well, it all starts with cocoa beans. The type and taste of chocolate is then determined by the treatment of the beans and the types and amounts of additives used.
White chocolate is, however, a chocolate confection made up of cocoa butter (not cocoa beans), sugar, and milk solids. It may contain other sweeteners and flavoring like vanilla. It is characterized by it’s pale ivory color and high melting point.
For more information on white chocolate have a look here.
What forms does White Chocolate come in?
White chocolate can come in chip or square or melts (melts are small disks that have an easy melting point but similar to the chips). If a recipe calls for chips and all you have is baking squares (or vice versa) you have a couple of options.
First, if you have a kitchen scale you can weigh out your replacement in ounces. If you don’t have a scale, then just know that 1 1/4 cups of chips are the rough equivalent to an 8-oz bar of baking chocolate.
White chocolate chips tend to be thick and clumpy due to stabilizers added that make them resistant to melting. White chocolate baking bars melt easier than the chips, which is great for making candy or a chocolate sauce.
If all you have are chips and they’re not melting well, just add a tablespoon or two of butter or shortening to the mix and the chocolate should turn into a thin, smooth consistency.
It is also important to talk about the type of chips used. Cheaper brands will most likely have more fillers and and make them more resistant to melting.
Check the ingredients and if there is vegetable oil in the chips, they will most likely need to add the butter or shortening to achieve the desired results.
Substitutes for White Chocolate
There are a few substitutions for white chocolate if you don’t have any on hand. See the list down below. Please keep in mind that these may alter the flavor and color of the chocolate. Substitute the exact same amount of whichever type of chocolate you desire.
Milk chocolate is a sweet chocolate that you can either or use in recipes, especially cookie recipes or just to snack on. It contains about 10% cocoa with added sugar, milk and cocoa butter.
White Chocolate Almond Bark (Confectionery Coating) comes in a bunch of forms from chips to blocks to squares. Despite its name, it doesn’t contain nuts and is valued for its texture, taste, and melting ease. Although, you’re most likely going to have to add 1 – 2 tablespoons butter or shortening as well since it doesn’t contain any cocoa butter or chocolate liquor.
Unsweetened chocolate Made solely of cocoa butter and cocoa solids, the taste of this chocolate is bitter and unsuitable for eating directly, so it’s only used in baking. It’s great in cake, cookie or brownie recipes.
Dark chocolate Since it’s sweeter than unsweetened chocolate and has less sugar, It’s quite popular with those that want a sweet treat but are health conscious because it has less sugar than other chocolates. It has 35% cocoa.
Bittersweet chocolate is a sweetened dark chocolate that also contains at least 35% cocoa. It is mostly used in baking and is great for recipes that call for a strong chocolate flavor.
Semi-sweet chocolate This chocolate is also made with at least 35% cocoa and is the most versatile form of chocolate. It’s ideal for baking and eating and can be found in many chocolate chip cookie recipes. It also has cocoa butter and sugar added.
Ingredients in Easy Cookie Dough Fudge
- vanilla almond bark/white chocolate melting bars or chocolate chips
- sweetened condensed milk
- flour or chocolate chip cookie mix
- vanilla extract
- mini chocolate chips
How to make Cookie Dough Fudge
In a cooking pot, over low heat, warm sweetened condensed milk until hot but not boiling.
Add chocolate chip cookie mix or flour and stir until blended.
Add almond bark/white chocolate and vanilla and stir until melted and incorporated.
Let cool for a few minutes.
Stir in 1/4 cup mini chocolate chips, if using, and blend them in well.
Pour into a lined 8×8 inch (or similar) pan lined with foil, and smooth.
Cool for 10 minutes, then sprinkle on chocolate chips.
Press into the fudge a bit.
Refrigerate 2-4 hours, then cut and serve as you like. Enjoy!
How to make raw flour safe to eat
I have been doing it for a long time and have never gotten sick. My grandparents who lived on a farm served us cookie dough with raw flour and farm fresh eggs and never got sick. I might just be lucky.
That being said I want to give you some information on the risk you take consuming raw flour or cookie mix and what you can easily do to avoid getting sick.
To toast the flour or cookie mix (with the chocolate chips removed) in the oven, spread it on a baking sheet and bake at 350 degrees for about 5 minutes. With the microwave you just heat for 1 minute and 15 seconds on high, stirring every 15 seconds, and you’re good to go!
I microwaved the flour and chocolate chip cookie mix (with the chocolate chips removed) in a microwave safe bowl in 15 second intervals five times and it worked beautifully.
Regardless of your chosen method, the flour or cookie mix must reach a temperature 0f 165 degrees to be deemed safe to eat and it is just that simple to ensure it’s safety. I have never done this myself but that doesn’t mean you won’t want to!
If you would like further information on E. coli linked to raw flour take a look here.
For more info on baking the bacteria away look here.
For more information on microwaving away the bacteria look here.
It is generally recommended that you DO NOT ingest or even just taste anything that contains raw flour. Make sure it has been cooked before eating it. This includes flour being used as a thickening agent.
For more information about the FDA recommendations, check this link out.
Holiday Desserts to Try
Easy Stuffed Gingerbread Cookies
Old Fashioned Peanut Brittle Bites
Grandma’s Chocolate Eggnog Pudding Cake
Grandma’s Chocolate Orange Cake
Holiday Surprise Basket Cookies
Stovetop Raisin Almond Rice Pudding
Holiday Chocolate Stuffed Cookie Cups
Easy Cookie Dough Fudge Video
Cookie Dough Fudge
Easy Cookie Dough Fudge is easy, delicious and so versatile! Include your favorite treats and this simple fudge will not disappoint!
Ingredients
- 1 pkg (24 oz) package vanilla almond bark/white chocolate melting bars or 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Pick 1 (either flour or chocolate chip cookie mix)
- 1 cup flour
- 1 1/2 cups chocolate chip cookie mix
Options (choose 1-3)
- 1/2 cup mini chocolate chips
- 1/2 cup chocolate, caramel or butterscotch chips
- 1/4 cup toffee bits
- 1/2 cup mini marshmallows
- 1/4 cup nuts
- 1/2 cup dried fruit
- 1/4 cup sprinkles
- 1/4 cup sparkles
- 1/3 cup smarties
- 1/3 cup M & M's
- 1/2 cup broken pretzels
Instructions
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Get all of your ingredients ready.
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In a saucepan, over low heat, warm condensed milk until hot but not boiling. Add chocolate chip cookie mix or flour and stir until blended.
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Add almond bark/white chocolate and continue to heat on low, stirring frequently until chocolate melts.
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Stir in vanilla and mix well. Let cool for a few minutes.
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Stir in 1/4 cup mini chocolate chips, if using, and blend them in well.
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Pour into a lined 8x8 inch (or similar) pan lined with foil, and smooth. Cool for 10 minutes, then sprinkle on chocolate chips so they do not melt!
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Press into the fudge a bit.
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Refrigerate 2-4 hours, then cut and serve as you like. Enjoy!
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