So, yesterday I watched the Puppy Bowl.  Yeah, I watched the Super Bowl too (until the lights went out), but let’s get back to the concept of the first one.  Have you guys seen it?  Animal Planet sets up a fake mini-stadium, inserts cameras and a bunch of chew toys, and then lets a pack of puppies lose inside to just, well, act like puppies.  It was cute for about 5 minutes, until the novelty wore off.  I promptly put it on mute and continued my activities.


Until the kitten half time show came on.  Who comes up with this stuff, seriously?  I guess it’s just the conditioning my mind needs before watching men slam into each other, over and over.


And in contrast to all the meaty, cheesy, savory dips, chips and more that you might be eating for leftovers today, I offer you something small and sweet.


I have made cookie dough fudge before, and the result was nothing short of a disaster.  The fudge never came together, and I was left with what I described as cookie dough flavored “moon sand.”  This time, however, things are different.  The fudge is quite cohesive, and practically tastes like raw cookie dough cut into squares.  Except better.  Let’s call them a little sugar rush to get you through Monday.


One Year Ago: Black & White Cookies 

Chocolate Chip Cookie Dough Fudge


  • 1/3 cup (about 5 Tbsp) unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 Tbsp milk
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup unsalted butter
  • pinch of salt
  • 1/3 cup milk
  • 4 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips


  1. Line 8×8” square baking pan with foil or parchment paper and grease with cooking spray. Set aside.
  2. First make the cookie dough. Combine the butter and sugars in a large bowl and beat until light and fluffy. Mix in vanilla, salt, and milk and stir to combine. Add flour and mix until just combined. Do NOT overmix.
  3. Next, prepare the fudge base. Combine brown sugar, butter, salt, and milk in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat and slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla.
  4. Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!
  5. Fudge will keep for up to 2 weeks in the refrigerator, and freezes well.

Adapted from Sally’s Baking Addiction

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