Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Prep Time

20 mins

Cook Time

5 mins

Refrigeration Time

4 hrs

Total Time

25 mins

 

Chocolate chip cookie dough fudge is a sweet & creamy fudge that tastes exactly like chocolate chip cookie dough! No eggs so it's perfectly safe to eat. If you're looking for an extra sweet treat then you have to try this fudge recipe.

Course: Dessert

Keyword: cookie dough fudge, fudge, fudge recipe

Servings: 49 1" pieces

Calories: 95 kcal

Author: Jessica - Together as Family

Ingredients

Chocolate Chip Cookie Dough

• 1/3 cup butter, softened
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• pinch of salt
• 2 tablespoons heavy cream
• 1/2 cup all-purpose flour
• 1/2 cup mini chooclate chips

Fudge

• 1/3 cup butter
• 1/3 cup light brown sugar
• 1/3 cup heavy cream
• pinch of salt
• 1/2 teaspoon vanilla extract
• 4-5 cups powdered sugar
• 1/4 cup mini chocolate chips

Instructions

1. Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.

Make the Cookie Dough

1. In a medium bowl (or in the bowl of a stand mixer) combine the butter, granulated sugar, and light brown sugar and beat on medium speed until light and fluffy. Mix in the vanilla, salt, and heavy cream. Add the flour and mix until just combined. Fold in 1/2 cup of the chocolate chips. Set aside.

Make the Fudge

1. In a large pot (like a soup pot) combine the brown sugar, butter, salt, and heavy cream. Stir over medium heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined.
2. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick. You will know when you have enough powdered sugar when the fudge forms itself into a ball and pulls away from the sides of the pot. Let this mixture cool completely before proceeding so the chocolate chips do not melt when combined.
3. Add the fudge base to the cookie dough bowl and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter.
4. Chill until set, about 4 hours, before cutting into pieces. When you're ready to cut just lift out the fudge by the overhang of the tin foil and the cut into squares. This fudge softens as it sits at room temperature. I prefer to keep it in the fridge. 

The Best Thick, Chewy, Soft-Baked M&M Cookies

The Best Thick, Chewy, Soft-Baked M&M Cookies

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

These cookies really are the best m&m cookies! Big cookies that are thick, chewy, and soft-baked and loaded with mini m&m candy. There are a few tricks that make these cookies the best.

Course: Dessert

Cuisine: American

Servings: 11 big cookies

Author: Jessica - Together as Family

Ingredients

• 12 tablespoons butter, melted & cooled to room temperature (I use salted)
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups + 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup miniature m&m's (plus additional for tops of cookies)

Instructions

• Preheat oven to 325 degrees. Prepare 2 cookie sheets by lining with parchment paper or a silpat liner.
• In a large mixing bowl, add melted and cooled butter and sugars. Beat with a handheld mixer until combined, creamy, and light in color. About 1 minute.
• Add egg, egg yolk, and vanilla. Beat together until combined. Add flour, baking soda, and salt. Mix together, on low speed, just until combined. Stir in the miniature m&m's just until combined. 
• Take 1/4 cup of dough and shape into a ball. Pull each ball into two pieces using your hands. Place one half, rough side down, on the prepared baking sheet. Then place the other half, rough side up, on top of the first half. Use your fingers to gently press the dough balls together where they touch in the middle. This way the top dough ball does not fall over while baking.
• Bake 12-15 minutes. Edges will be very lightly browned while the middle will still be somewhat soft and pale. My cookies are perfect at 13 minutes. 
• Immediately after baking, press a few additional miniature m&m's into the cookies. Let cool on the baking sheet for about 15 minutes. Remove to wire rack to cool completely, or eat them warm!

REESE’S CHEESECAKE BROWNIES

INGREDIENTS

• Brownie layer:
• ¾ cup butter
• 6 oz dark chocolate, chopped
• 1½ cups sugar
• ½ cup brown sugar, packed
• 1½ tsp vanilla
• 3 large eggs
• 1 cup all-purpose flour
• 1 (12 oz) bag mini reese's peanut butter cups, divided and chopped into fourths
• For the peanut butter cheesecake layer:
• 8 oz block cream cheese, softened
• ¼ cup butter, softened
• 1 egg
• ½ cup sugar
• ½ tsp salt
• ½ tsp vanilla extract
• 1 cup creamy peanut butter
• For the chocolate layer on top:
• 1 (12 oz) bag milk chocolate chips

dIrectionss

1. Preheat your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil for easy removal of the bars. Spray with cooking spray and set aside. Chop your reese's peanut butter cups into fourths and divide them in half.
2. In a microwave safe bowl or using a double broiler, melt the ¾ cup of butter and chopped dark chocolate. Stirring ever 30 seconds being careful not to let the chocolate burn.
3. Whisk sugar and brown sugar to the melted chocolate mixture. Then add the vanilla and eggs until it it is fully incorporated. Stir the flour until incorporated. Fold in half of the chopped Reese's Peanut butter cups. Pour this mixture into your prepared 9x13 inch pan.
4. To make the cheesecake layer, in a stand mixer using the paddle attachment, cream together the cream cheese and softened butter about 2 minutes until fluffy. Mix in the egg, sugar, salt, and vanilla on high for another 2 minutes. Mix in the peanut butter for 2 minutes.
5. Pour the cream cheese layer over the brownie layer and spread it out so that it is smooth on the top and completely covers the brownie layer. Bake for 35-40 minutes. The top and edges should be slightly golden and the center is set.
6. Let the bars completely cool and refrigerate for at least an hour before the chocolate layer on top. To make the chocolate layer, in a microwave safe bowl, add the chocolate chips. Melt 30 seconds at a time until melted and smooth. Pour over the top of the peanut butter cheesecake layer and spread evenly. Sprinkle the rest of the chopped Reese's Peanut Butter Cups on top. Pop in the fridge until the chocolate is set. Cut into squares and serve.

OREO STUFFED CHOCOLATE CHIP COOKIES

Prep Time

25 mins

Cook Time

16 mins

Total Time

41 mins

 

Double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. These cookies could solve world peace!

Course: Dessert

Servings: 24 very large cookies

Ingredients

• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions

1. Preheat oven to 350 degrees F. Coat (2) 12 cup muffin tins with nonstick cooking spray.
2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
4. With a cookie scoop, form balls with the dough.
5. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
6. Place into the muffin tin cups. Bake cookies for approximately 16 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.