As do many others, I love to bake. It’s creative and fun to do and the results are delicious. Cookies have always been one of my favorite things to bake. They are usually pretty quick to put together, very adaptable to whatever ingredients are on hand, and easily transportable. I often made cookies for our kids when they were growing up. At some point in her early teens, Kelly discovered Cookie Dough Bites, bits of chocolate chip cookie dough dipped in chocolate. They were (and still are) her go-to treat for the movie theater. When I realized how much the kids liked cookie dough, I started using their favorite ones as ingredients in my homemade ice creams. Even as adults, both Kelly & Andrew still like cookie dough and request cookie dough ice cream when I offer to make them something special during visits.
As a surprise for Kelly when she recently came to Chicagoland to visit Andrew, I made a batch of cookie dough fudge for them. (Kelly also loves fudge.) Fudge is not something I have a lot of experience in making. I was always a bit intimidated by the thought of making fudge, but I really wanted to make this one for Kelly’s visit. And it was not hard to make. All of us loved the fudge, even Eric, who is not as big a fan of sweets as I am. Thanks for inspiring me to try it, Kelly!
Cookie Dough Fudge
Cookie Dough Fudge (adapted from delish.com) Total Time: 20 minutes + 2 hours chilling time, Makes about 2 pounds of fudge
Ingredients:
- 4 ounces (1 stick) butter, softened
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/4 cups mini chocolate chips, divided
- 1 14-ounce can sweetened condensed milk
- 1 1/2 cups melted white chocolate chips
Directions:
Spray an 8″ or 9″ square pan with cooking spray, then line it with parchment paper.
In the large bowl of a stand mixer, beat together the butter, sugar, and vanilla until they are smooth.
Combine the butter, sugar and vanilla extract.
Add the flour and salt into the mix and continue to beat it together until it is combined.
Add in the flour.
Stir in 1 cup of the mini chocolate chips.
Then the mini chips.
Add the sweetened condensed milk to the mixture, combining it well.
Add in the sweetened condensed milk.
Add the melted white chocolate into the fudge mixture.
And the melted white chocolate.
Pour it into the prepared pan, spreading it evenly, then top it with the remaining 1/4 cup of mini chocolate chips.
Scrape the fudge into the prepared pan.
Smooth the top and sprinkle the remaining 1/4 cup of chips over the top.
Refrigerate the fudge until it is firm, about 2 hours. Remove it from the pan by lifting it out using the edges of the parchment paper. Cut the fudge into bite-sized squares.
Cut the fudge into pieces once it has hardened.
Serve it at room temperature. The fudge can be stored at room temperature for up to 2 weeks. Store it in an airtight container with wax paper between layers to prevent sticking.
Cookie Dough + Fudge = Awesome!
Sweet & delicious! ~Linda
Cookie Dough Fudge (adapted from delish.com) Total Time: 20 minutes + 2 hours chilling time, Makes about 2 pounds of fudge
Ingredients:
- 4 ounces (1 stick) butter, softened
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/4 cups mini chocolate chips, divided
- 1 14-ounce can sweetened condensed milk
- 1 1/2 cups melted white chocolate chips
Directions:
Spray an 8″ or 9″ square pan with cooking spray, then line it with parchment paper.
In the large bowl of a stand mixer, beat together the butter, sugar, and vanilla until they are smooth. Add the flour and salt into the mix and continue to beat it together until it is combined. Stir in 1 cup of the mini chocolate chips.
Add the sweetened condensed milk to the mixture, combining it well. Add the melted white chocolate into the fudge mixture. Pour it into the prepared pan, spreading it evenly, then top it with the remaining 1/4 cup of mini chocolate chips.
Refrigerate the fudge until it is firm, about 2 hours. Remove it from the pan by lifting it out using the edges of the parchment paper. Cut the fudge into bite-sized squares. Serve it at room temperature. The fudge can be stored at room temperature for up to 2 weeks. Store it in an airtight container with wax paper between layers to prevent sticking.