Finally, for us Mainer’s, spring has sprung. It was a slow, cold, drawn-out start. But it’s here! The grass is vivid green, the leaves are (mostly) out, my rhubarb is huge, the cherry trees are flowering and fragrant and the forsythia bushes are nearly past their prime. Since the days are sunny and warm, I have been itching to get my hands into the dirt. The kids and I planted some seeds in the garden a few weekends ago (check out my instagram), and the sprouts are just beginning to show their faces through the dirt. This time of year is always the best! Although, maybe not the best for my blog. I struggle to sit down at the computer when the sunshine and garden are beckoning to me through the window. The smell of the wet dirt between my fingers and toes will always win over any inside chores. But, It’s a little gloomier today and I have a few extra minutes, so I figured it was high time I write a blog post.
I have been making a lot of good food lately, but sadly, I haven’t been photographing it. With an intense little league schedule among multiple other obligations, dinner has become a bit of a rush for us. Everyone is starving by the time dinner is ready, so the idea of taking an extra 10-15 minutes to photograph the food is out of the question. Eventually I will make the dinners again and be sure to photograph them. I don’t want you all to miss out!
Anyway, on to this fudge. If you know me at all, you’ll know that I am huge cookie dough fan. I love me some egg-free cookie dough. I could eat it until my belly hurts. So, when I was looking for a dessert recipe a while back, I came across this fudge. Ohmylanta. It’s creamy, perfectly dotted with cookie dough chunks, and it has the perfect chocolate/cookie dough ratio. I tend to not eat a lot of the cookies, bars and desserts I make for the week (kids and husband pack them in their daily lunch), but I didn’t want to share this fudge. I had a hard time keeping my hand out of the cookie jar that week! And, this recipe is incredibly easy. No candy thermometer necessary! So, if you are in search for a dessert this week, this is perfect for packing in those lunch boxes, or taking to that party that you forgot all about. Everyone will think you’re the new fudge whiz! Creamy, satisfying fudge perfection.
Recipe from Cookies and Cups
Chocolate Cookie Dough Fudge
Creamy chocolate fudge filled with big chunks of eggless cookie dough. The best of both worlds!
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 4 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 2 cup all-purpose flour
- 1 1/2 cups mini semi-sweet chocolate chips
For the chocolate fudge
- 4 cups semi sweet chocolate chips
- 2 cup milk chocolate chips
- 2 (15 oz) cans sweetened condensed milk
- To make the cookie dough, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, light brown sugar, granulated sugar, milk and vanilla extract until creamy, about 4 minutes, on medium-high speed. Reduce the speed to low and mix in the flour until completely incorporated. If the mixture is dry and crumbly, add more milk, 1 teaspoon at a time, until creamy and smooth. Stir in the mini chocolate chips.
- Scoop the cookie dough into small rounds about 1 1/2 tablespoons, and place on a cookie sheet lined with wax or parchment paper. Place in the freezer for at least 15 minutes.
- Meanwhile, make the fudge. Grease the bottom and sides of a 9x13-inch pan.
- Place a medium pot filled halfway with water over high heat. Bring to barely a simmer. Place a bowl over the pot, but don't let the bottom touch the water. Pour the chocolate chips and sweetened condensed milk into the bowl. Melt the chocolate chips completely, stirring frequently. Once the chocolate is melted and the mixture is smooth, remove from the heat. Fold in the cookie dough rounds and immediately pour/spread the mixture into the prepared pan, smoothing the top. Refrigerate for at least an hour to let the fudge set and harden. Slice into squares and serve. Refrigerate any leftovers up to a week.
*You can cut the recipe in half and use a 8x8-inch pan instead.