Cookie Dough Fudge

Ingredients

• 1 cup light brown sugar (Packed)
• 0.5 cup unsalted butter (1 stick; room temperature)
• 1 tsp vanilla extract
• 0.5 tsp kosher salt
• 187.5 g all-purpose flour
• 1 cup milk chocolate chips (Reserve some for the topping)
• 14 oz sweetened condensed milk (1 can; do not substitute evaporated milk)
• 252 g white chocolate chips (Melted)

Steps

1. 1

   If desired, bake the flour ahead of time for food safety. Spread it on a parchment paper-lined baking sheet and bake at 350°F for 10 minutes.

2. 2

   In a large bowl, combine the packed brown sugar and room-temperature butter. Beat with a hand mixer until the mixture is creamy.

3. 3

   Add the vanilla extract and kosher salt. Blend until fully combined.

4. 4

   Add the flour and mix until combined.

5. 5

   Fold in the milk chocolate chips, reserving some to use as the topping.

6. 6

   Line an 8-by-8-inch pan with parchment paper and set it aside.

7. 7

   In a medium bowl, combine the sweetened condensed milk and melted white chocolate, mixing until well combined and smooth.

8. 8

   Fold the white chocolate mixture into the cookie dough mixture until evenly incorporated.

9. 9

   Pour the mixture into the prepared pan and scatter the reserved milk chocolate chips over the top.

10. 10

    Chill the fudge until firm, about 2 hours. Cut into pieces and serve.

Notes

Store the fudge in an airtight container at room temperature for 4–5 days or in the refrigerator for up to 1 week. For longer storage, wrap it tightly in plastic wrap and place it in an airtight container or freezer-safe bag before freezing. The source does not specify a freezer duration.

Nutrition per serving

• dessert
• candy
• fudge
• no-cook
• no-bake
• American
• chocolate chip
• make-ahead