I am getting awfully excited for Christmas. It’s less than a week away—pretty hard to believe it snuck up on me this fast! I love to give treats away for Christmas. They’re obviously the perfect gift because they’re from the heart, homemade, rather inexpensive, and for the stomach. What more could you want?
This fudge is ridiculously easy. You don’t need to use a candy thermometer or worry about exact times to get the right consistency here. It’s all in the sugar! (No, really, it really does depend on how much powdered sugar you use.)
I whipped up a batch of this for a holiday potluck and have leftovers in my fridge to give away to any holiday visitors. I always feel the need to have a homemade treat on hand–you never know who you might need to give it to!
Start by making your cookie dough.
Now start the fudge base by combining butter, brown sugar, and half-and-half in a pan.
Heat on medium-low until the butter melts and the sugar dissolves.
Remove from heat and add the powdered sugar, one cup at a time. Stir until smooth after each addition.
Keep stirring until smooth and very thick.
After the last cup of powdered sugar is added, stir well until very, very smooth.
Toss in the cookie dough and stir to incorporate evenly.
Sprinkle in the chocolate chips and stir to combine.
Spread in a parchment-lined pan, and refrigerate until set.
Cut into bite-sized, 1-inch pieces.
Cookie Dough Fudge
Makes 64 1-inch pieces
For cookie dough:
1/3 cup unsalted butter, room temperature
1/4 cup white sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
2 tablespoons half-and-half
1/2 cup flour
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/3 cup unsalted butter
1/3 cup half-and-half
5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini semisweet chocolate chips
Line an 8×8-inch pan with parchment paper, leaving a 1-inch overhang on all sides for easy removal.
In a medium-sized bowl, make your cookie dough by beating together the butter and sugars until light and fluffy, about 3 minutes. Next add the half-and-half and vanilla. Beat briefly to combine. Add the flour and salt, and stir until incorporated. Set aside.
In a pot, combine the butter, brown sugar, salt, and half-and-half. Heat on medium-low, stirring constantly, until the butter melts and the sugar dissolves. Remove the pot from heat. One cup at time, add the powdered sugar, stopping to stir until smooth between each addition. After the last addition, stir until very smooth. Fudge will be very thick at this point. Stir in the vanilla. Sprinkle in the chocolate chips, and stir to incorporate.
Refrigerate fudge for at least 3 hours, or until set. Cut fudge into 1-inch, bite-sized pieces to serve.
Adapted from The Cookie Dough Lover’s Cookbook