There’s nothing in life quite like a good piece of vanilla cookie dough fudge. I mean it! Made in the traditional way this beautiful, buttery fudge is WELL worth the wait! Requiring a little more effort than a microwave fudge recipe, it’s definitely worth the extra time you put in. It makes your house smell amazing too! Want to try it for yourself? Keep reading for your easy to follow step by step picture recipe.
Cookie… dough… fudge. Oh yes, you heard me. All in one amazing bite. Sounds epic right? Well it bloomin’ well is!
Here is what you will need to make about 25 drool inducing pieces.
For The Cookie Dough
- 75g Unsalted Butter, Room Temp
- 40g Golden Caster Sugar
- 40g Light Muscovado Sugar
- 1 tsp Vanilla Extract
- 1 tsp Golden Syrup
- 125g Plain Flour
- 75g Dark Chocolate Chips *
For The Fudge
- 150ml Whole Milk
- 150ml Double Cream
- 250g Golden Caster Sugar
- 100g Light Brown Soft Sugar
- 100g Unsalted Butter, cubed
- Pinch Salt
Equipment
- 20cm/8″ Square Cake Tin (or silicone)
- Sugar Thermometer
*Don’t be tempted (as I almost was) to switch out the dark chocolate chips to milk chocolate. The fudge is already so sweet that you actually need the bitterness of the dark chocolate to cut through it. It just works, trust me.
Vanilla Cookie Dough Fudge Recipe
Grease and line your cake tin with baking paper if using a metal tin.
To make the cookie dough, put the butter & sugar in the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until light & fluffy.
Add in the vanilla and golden syrup then mix well. Sift in the flour, add the dark chocolate chips and mix until a firm dough forms.
Roughly divide the dough into 25 portions and roll into little balls. Place on a baking tray and pop into the freezer for at least 30 minutes.
How to make the vanilla fudge
Meanwhile, let’s crack on with the fudge.
Put all the ingredients (except for the salt) into a large, heavy based saucepan.
Ok, it doesn’t look pretty now, but just you wait!
Place over a medium heat and stir occasionally until everything has dissolved. Bring to the boil and allow to bubble until it reaches 118°C on a thermometer. (About 15-20 mins or so.)
When it has reached temperature, remove from the heat and stir in the salt.
Allow to cool for a minute or two then give it a stir and pour into the prepared tin/silicone mould. Spread out evenly using the back of a spoon.
Then take the cookie dough balls out the freezer and evenly dot them into the fudge.
Leave the Cookie Dough Fudge to set at room temperature. (To be sure, leave for a couple of hours or better yet, overnight.) Don’t be tempted to put it in the fridge! It won’t end well.
Once the fudge has set, slice into 25 pieces and store in a metal tin lined with baking paper.
I mean, isn’t that a thing of beauty? Cookie Dough Fudge is definitely something you will want to share with friends, family & co-workers. Take it from me, you ain’t eating all this yourself! You’d probably land yourself in some sort of sugar induced food coma!
But seriously, the surrounding fudge is so beautifully soft & sweet, then you bite into the cookie dough and those dark chocolate chips… just little bites of pure, indulgent, heaven!
Well I hope you enjoyed the post this week my lovelies, until next time!
Miss KitchenMason
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Incredible Vanilla Cookie Dough Fudge
This beautiful and traditional vanilla cookie dough fudge recipe is SO worth the extra effort it takes to make! People will be BEGGING you for the recipe...
Ingredients
For the Cookie Dough Balls
- 75g Unsalted Butter, Room Temp
- 40g Golden Caster Sugar
- 40g Light Muscovado Sugar
- 1 tsp Vanilla Extract
- 1 tsp Golden Syrup
- 125g Plain Flour
- 5g Dark Chocolate Chips
For the Vanilla Fudge
- 150ml Whole Milk
- 150ml Double Cream
- 250g Golden Caster Sugar
- 100g Light Brown Soft Sugar
- 100g Unsalted Butter, cubed
- Pinch Salt
Essential Equipment
- 20cm/8″ Square Silicone Tin
- Sugar Thermometer
Instructions
To Make The Cookie Dough
- Mix together the butter & sugars until fluffy. Add the vanilla & golden syrup and mix again. Fold in the flour & choc chips then mix until it forms a dough.
- Roll into 25 evenly sized balls then chill in the freezer for 30 minutes.
To Make The Vanilla Fudge
- Put the milk, cream, both sugars & butter into a heavy saucepan. Bring to the boil then keep boiling until it hits 118°C. (Check with a thermometer.)
- Take off the heat and stir through the salt.
- Let cool for a few minutes then stir again and pour into the silicone pan. Smooth out with a spatula/spoon.
- Press the cold cookie dough balls evenly into the fudge and leave to set at room temp for 2 hours minimum.
- Slice into 25 pieces and store in an airtight container at room temp. Consume within 7 days.
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Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 11mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 1g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.