When I made the Chocolate Chip Cookie Dough Truffles last week, my taste-testers (i.e. family and friends) ate them up in no time. I took that as a good sign, so I’m at it again with the no-bake no-egg cookie dough creations. This time in the form of fudge!
Just like the truffles, this recipe comes from The Cookie Dough Lover’s Cookbook, by Lindsay Landis. I originally borrowed this cookbook from a friend, but after making two delicious and indulgent treats I think I may be ordering it for myself. I hope my taste-testers are OK with trying out a few more cookie dough recipes!
Like nearly every food item I make, this is super easy. The hardest part is having to wait 3 hours for the fudge to cool and set – but it’s worth the wait!
Have you ever made fudge? What’s your favorite kind to make?
Chocolate Chip Cookie Dough Fudge
From The Cookie Dough Lover’s Cookbook, by Lindsay Landis
1/3 cup unsalted butter at room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons half-and-half
1/2 cup all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup unsalted butter
Pinch of salt
1/3 cup half-and-half
4-5 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips (as you can see from the pictures I didn’t have mini chocolate chips so I just used the regular size)
Line an 8-by-8 in baking pan with buttered aluminum foil. Combine butter and sugars in a large bowl. Beat with a mixer on medium speed until light and fluffy, 2-3 minutes. Mix in vanilla, salt and half-and-half. Add flour and mix until incorporated.
For the fudge base, combine brown sugar, butter, salt and half-and-half in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is completely mixed in. Stir in vanilla.
Add cookie dough and stir together. Let mixture cool to room temperature. Fold in chocolate chips and spread fudge into the prepared pan. Chill until set, about 3 hours. Cut into bite size squares and enjoy!