White Chocolate Chip Cookie Dough Fudge Recipe

White Chocolate Chip Cookie Dough Fudge Recipe

A White Chocolate Chip Cookie Dough Fudge is an easy and delicious recipe every fudge lover should try.

White Chocolate Chip Cookie Dough Fudge Use eggless cookie dough mixed in creamy fudge for two delicious treats in one bite. If you like cookie dough, try Cookie Dough Brownies, Cookie Dough Ice Cream Pie, and Eggless Cookie Dough Dip.

Cookie Dough + Fudge

I love sharing with you quick and easy recipes for some of my favorite delicious dishes. This white chocolate cookie dough fudge uses eggless cookie dough, but you can save time by using premade cookie dough.

The kids love making fudge with me. This week we made White Chocolate Chip Cookie Dough Fudge! ! Great, so easy to make and share! It’s been a long time since I made it, but I’m so glad we did it this week and so were the kids.

If you love fudge, then you must try this recipe. This is delicious! ! !

Making Cookie Dough Fudge

Cookies. Beat butter and brown sugar in a bowl until smooth. Add milk and vanilla and mix well. Add flour and mini chocolate chips. Stir well.

refrigeration. Spread the mixture on a parchment-lined cookie sheet. Refrigerate for 1-2 hours. Once the cookie dough has refrigerated, line a 9×9 pan with parchment paper and start making the fudge.

fudge. Combine the white chocolate chips and marshmallow fluff in a large bowl. shelved. In a saucepan, melt sugar, heavy cream, salt and butter over medium heat until it starts to boil. Cook for 5 minutes.

combine. While the fudge is cooking, take the dough out and cut into 0.5″ x 0.5″ squares. shelved. Pour the hot stuff into a bowl of chocolate chips and beat with the hand mixer/paddle attachment until it’s smooth and soft. Fold cookie dough pieces into fondant. Pour into a 9×9 pan.

ingredients. Sprinkle any cookie dough pieces on top. Put in the refrigerator for 3-5 hours to set. Hope you like it!

Recipes + Storage Tips

If you make it in a 9×9 pan it should Yields 35-40 small pieces. As for how to cut and distribute it, that’s entirely up to you.

marshmallow fluff Gives a heavy fudge some refreshment and lightens it. The biggest benefit it brings to the formula is the texture. If you mix it well enough, you won’t taste it at all.

Once you add the marshmallow cream to the mix, the fudge is super sticky. parchment Great as a non-stick surface for fondant.

How to store?

An airtight container in the refrigerator is really the best way shop fudge. You shouldn’t keep fudge at room temperature, even though it doesn’t have raw eggs, this recipe does have heavy cream. It also just tastes best from the fridge. Fudge should keep for 2-3 weeks in the refrigerator.

Because fondant for days. If you’re bringing it to an event, I’d make the fondant at least 5 hours in advance so you can make sure it’s set and you can cut it open.This means you can Do it a few days in advance.

if you freeze It comes in an airtight container and the fondant should keep for about a year in the refrigerator.

More fudge recipes:

Course dessert

American food

Prep time 5 minutes

Cook Time 8 minutes

Refrigerate for 4 hours

Total time 4 hours 13 minutes

Serving Size 12

Calories 594 kcal

by Lil’ Luna

Eggless Cookie Dough

• 1/4 cup softened butter
• 3/4 cup brown sugar
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 1 1/4 cups flour
• 1/2 cup mini chocolate chips

White Chocolate Fudge

• 1 cup sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 cup butter
• 2 1/2 cups white chocolate chips
• 7 ounces marshmallow fluff

• Beat butter and brown sugar in a bowl until smooth.

• Add milk and vanilla and mix well.

• Add flour and mini chocolate chips. Stir well.

• Spread the mixture on a parchment-lined cookie sheet. Refrigerate for 1-2 hours.

• Once the cookie dough has refrigerated, line a 9×9 pan with parchment paper and start making the fudge.

• Combine the white chocolate chips and marshmallow fluff in a large bowl. shelved.

• In a saucepan, melt sugar, heavy cream, salt and butter over medium heat until it starts to boil. Cook for 5 minutes.

• While the fudge is cooking, remove the dough and cut into 0.5″ x 0.5″ squares. shelved.

• Pour the hot stuff into a bowl of chocolate chips and blend with a mixer until smooth and soft.

• Fold cookie dough pieces into fondant. Pour into a 9×9 pan.

• Sprinkle any cookie dough pieces on top. Put in the refrigerator for 3-5 hours to set. Hope you like it!

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