I was craving chocolate chip cookie dough one evening, but also had a serious hankering for something rich and fudgy. In a stroke of “why not?” kitchen inspiration, I decided to marry the two. What emerged from my fridge a few hours later was pure magic: creamy, decadent fudge with the unmistakable flavor of safe-to-eat cookie dough, speckled with melty chocolate chips. My kitchen smelled like a bakery and a candy shop had a love child—all brown sugar sweetness and rich chocolate. Cutting into that first firm-yet-soft square and tasting it felt like unlocking a cheat code for happiness. It’s the ultimate two-in-one treat that feels indulgent, nostalgic, and incredibly clever.
Why You’ll Love This Recipe
You will love this recipe because it answers the age-old question of “cookie dough or fudge?” with a resounding “BOTH!” It’s shockingly simple, requires zero baking, and comes together faster than you can preheat an oven. It delivers that beloved, buttery cookie dough taste in a sliceable, shareable form that’s perfect for satisfying a sweet tooth, impressing guests, or creating a truly special homemade gift that everyone will adore.
Ingredients
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 2 tablespoons milk (whole or 2% works best)
- 1 cup (125g) all-purpose flour, heat-treated**
- 1 (14 oz) can sweetened condensed milk
- 2 cups (340g) semi-sweet chocolate chips, divided
- 1/3 cup (40g) mini chocolate chips, for topping
Heat-treating flour is crucial for safety in no-bake recipes. To do it: Spread flour on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5-7 minutes, stirring once, until it reaches 165°F (74°C) on a food thermometer. Let it cool completely before using. Trust me, do not skip this step.(See the next page below to continue…)