Chocolate Chip Cookie Dough Fudge

This is something I’ve been wanting to try for a while – cookie dough fudge. I wasn’t sure how to go about it, whether I should roll the dough into balls and mix the balls into the fudge, or make a layer of cookie dough on the bottom. I know there are cookie dough fudge recipes, where the entire block of fudge is cookie dough, but I wanted a combination of chocolate and cookie dough.

I ended up making a layer of cookie dough at the bottom. The fudge itself is this recipe and the eggless cookie dough is from Mama Baker. The most important thing you’ll need to do is prepare and freeze the cookie dough at least 3 hours ahead of the fudge – the fudge will be hot when you spread it on top, so you don’t want the cookie dough to melt instantly. I spread the cookie dough on the bottom of a parchment paper-lined 8×8 pan, then froze the entire pan for 3 hours. I then made the fudge and spread it on top of the frozen cookie dough and immediately refrigerated it. It’ll need about 4-6 hours to set completely; overnight is best.

I cut Mama Baker’s cookie dough recipe in half and got quite a thin layer of cookie dough. As it is, the cookie dough is not the prominent taste in a bite of this fudge, but rather a hint. Perhaps a better idea would have been to make the full cookie dough recipe and then spread only half of the fudge on top. But these little fudge squares are still definitely a nice treat to have in the fridge!