Ok, so this White Chocolate Cookie Dough Fudge is pretty much the most amazing fudge I’ve ever made. It’s by far the quickest to disappear and it tastes incredible! Beautifully smooth & creamy white chocolate fudge stuffed with chocolate chip cookie dough. That being said, my CRAZY Easy Milk & Cookies Chocolate Fudge recipe comes pretty darn close! Did I mention it hardly takes any time at all to make? I know right?! Literally all you need to do is melt it, mix it & put it in the fridge. It literally can’t get any easier that that! Well let me show you how you can make your very own White Chocolate Cookie Dough Fudge…
Do you really want to go all out instead of making a cheat microwave version? You’ll LOVE my traditional Vanilla Cookie Dough Fudge recipe!
Here is what you will need to make 36 pieces.
For the Cookie Dough
- 75g Unsalted Butter, Room Temp
- 40g Golden Caster Sugar
- 40g Light Muscovado
- 1 tsp Vanilla Extract
- 1 tsp Golden Syrup
- 125g Plain Flour
- 75g Milk Chocolate Chips
For the Fudge
- 500g White Chocolate
- 1 x 397g Condensed Milk
- 30g Unsalted Butter, Room Temp
Decoration (Optional)
- 50g Milk Chocolate
Essential Equipment
- 20cm (8″) Square Baking Pan or Silicone Pan
White Chocolate Cookie Dough Fudge Recipe
Lightly grease and line the base & sides of the baking pan. If you are using a silicone one like me, you don’t need to line it.
In an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & the sugar until light and fluffy.
Beat in the vanilla and the golden syrup.
Fold through the flour and the chocolate chips with a spatula until you can’t see any more flour and it becomes a nice crumbly dough.
Roll the dough into 36 little balls. (they’ll be about 2cm in diameter.) Then pop them into the freezer to firm up for 15-20 minutes while we make the fudge.
Break the chocolate into a large bowl then add the condensed milk & the butter.
Heat in the microwave for 30 seconds then give it a really good stir. Continue to heat in 10 second intervals, stirring well between each one, until it’s smooth and melted.
Pour the fudge straight into the prepared/silicone tin and smooth out with a spatula.
Take the cookie dough balls out the freezer and, bearing in mind where you will be cutting later, (a 6 x 6 grid to make 36 pieces) press the balls firmly into the fudge.
Place into the fridge to set for at least 4 hours, overnight is best. When it’s firm, remove from the pan and slice into 36 pieces. (A 6 x 6 grid.)
How To Decorate Your White Chocolate Cookie Dough Fudge
If you want to decorate them, break the chocolate into a disposable piping bag. Pop it into the microwave and heat in 10 second intervals, giving it a good ‘squish’ between each go. Keep going until it’s melted then snip the end and zig zag over each piece of fudge. Allow to set before transferring to an airtight container.
Store in the fridge for up to 1 week.
How much do you want some White Chocolate Cookie Dough Fudge round about now? See how easy it is too? No faffing about with thermometers or slaving over a hot stove, just gorgeous results with minimal effort. One worth remembering the next time you want to make a home made gift…
I hope you enjoyed the post my lovelies, until next time!
Miss KitchenMason
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White Chocolate Cookie Dough Fudge Recipe
Easy to make and quick to disappear, these gorgeous bites of White Chocolate Cookie Dough Fudge are heavenly!
Ingredients
For the Cookie Dough
- 75 g Unsalted Butter, Room Temp
- 40 g Golden Caster Sugar
- 40 g Light Muscovado
- 1 tsp Vanilla Extract
- 1 tsp Golden Syrup
- 125 g Plain Flour
- 75 g Milk Chocolate Chips
For the Fudge
- 500 g White Chocolate, Broken Into Pieces
- 1 x 397g Condensed Milk
- 30 g Unsalted Butter, Room Temp
Decoration (Optional)
- 50 g Milk Chocolate
Essential Equipment
- 20cm (8″) Square Silicone Pan
Instructions
To Make The Cookie Dough Balls
- Beat the butter & sugars in a stand mixer until soft. Add the vanilla & golden syrup and beat again. Fold in the flour & choc chips and mix until it forms a dough.
- Roll into 36 even sized balls and chill in the freezer for 20 mins.
To Make The Fudge
- Add the broken chocolate, condensed milk & butter into a glass bowl. Heat in the microwave for 30 seconds then stir well. Repeat in 10 second blasts, stirring between each time.
- Pour the mixture into your silicone pan (no need to line.) then press the firmed up cookie dough balls spaced out evenly into it.
- Chill in the fridge for 4 hours to set completely then cut into 36 pieces.
To Decorate (Optional)
- Break the chocolate into a plastic piping bag or food bag and heat in the microwave in 10 second blasts. Squish it well between each time until melted.
- Snip the end then pip zigzags along each piece of fudge. Set at room temperature.
Notes
Store in an airtight container in the fridge and consume with 7 days.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 30mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 2g
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.
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