Chocolate Chip Cookie Fudge Recipe

sliced chocolate chip cookie fudge up close

Course: Dessert

Cuisine: American

Prep Time: 15

Cool: 3

Total Time: 3 15

Servings: people

Calories: 216kcal

Author: Becky Hardin - Easy Dessert Recipes

I don't think there's a more delectable dessert than chocolate chip cookie fudge. Satisfy your sweet tooth with this rich, delicious chocolatey dessert today!

Print Recipe

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

1½ cups white chocolate chips 255 grams
1½ cups milk chocolate chips 255 grams, divided
14 ounces sweetened condensed milk 396 grams (1 can)
1 teaspoon pure vanilla extract 4 grams, see note
⅙ teaspoon kosher salt
1 cup chopped pre-made chocolate chip cookies 85 grams, such as Chips Ahoy!

For Topping

¼ cup chopped pre-made chocolate chip cookies 21 grams, such as Chips Ahoy!
2 tablespoons milk chocolate chips 21 grams

Instructions

Prepare an 8x8-inch baking pan by lining with parchment paper with 2 inches of overhang. Set aside.
Add the white chocolate chips, 1 cup of milk chocolate chips, and the sweetened condensed milk to a microwave-safe bowl. Heat on high for 90 seconds, stirring every 30 seconds.
1½ cups white chocolate chips, 1½ cups milk chocolate chips, 14 ounces sweetened condensed milk
Stir until chips are melted. Mix in vanilla and salt.
1 teaspoon pure vanilla extract, ⅙ teaspoon kosher salt
Fold in cookie pieces and remaining ½ cup chocolate chips, then pour into the prepared pan and smooth out the surface.
1 cup chopped pre-made chocolate chip cookies
Top with cookie pieces and chocolate chips.
¼ cup chopped pre-made chocolate chip cookies, 2 tablespoons milk chocolate chips
Cover and cool in the refrigerator for 2-3 hours or until completely set. (For faster setting, freeze for 90 minutes)
Remove from pan using the parchment paper.
Cut into 24 square pieces.

Video

Notes

Vanilla: You can substitute an equal amount of almond extract for a nutty flavor!
You can add more texture to this fudge recipe by adding chopped walnuts or pecans as a topping. For more fun, you could add a handful of M&M's.
To avoid burning the chocolate chip mixture, make sure you're thoroughly stirring the melted chocolate every 30 seconds. If you microwave it too long without stopping and stirring, the chocolate will burn quickly.
If you like richer, darker flavors, try using dark chocolate chips instead of milk chocolate. The result will be a less sweet fudge, but it'll still be delicious.

Storage: Store chocolate chip cookie fudge in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition