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Cookie Dough Fudge

Delight in the rich, creamy texture of Cookie Dough Fudge, a perfect dessert that combines the joys of cookie dough with the satisfying richness of fudge.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 0.5 cup unsalted butter, softened Set out ahead of time for easy mixing.
  • 1.25 cups brown sugar, packed Provides sweetness and texture.
  • 2 cups all-purpose flour Heat-treated if desired to eliminate bacteria.
  • 1 can (14-ounce) sweetened condensed milk Adds creaminess to the fudge.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup chocolate chips Choice of milk, dark, or semi-sweet.
  • 0.5 cup crushed nuts Optional, for added texture.
  • 1 pinch salt Balances sweetness.

Method
 

Preparation
  1. Gather all ingredients at room temperature to save time.
  2. In a large mixing bowl, use a hand mixer to cream the softened butter and brown sugar until light and fluffy (2-3 minutes).
  3. Gradually add flour and a pinch of salt to the butter-sugar mixture, mixing until combined.
  4. Fold in the sweetened condensed milk and vanilla extract until the mixture forms a thick dough.
  5. Gently stir in the chocolate chips and nuts (if using) until they are evenly distributed.
  6. Line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal. Spread the fudge mixture evenly in the pan and smooth the surface.
Setting
  1. Place the pan in the fridge for 2-4 hours, or until the fudge is firm to the touch.
  2. Once set, lift the fudge out of the pan using the parchment paper and cut into small squares.

Notes

For variations, substitute regular chocolate chips for peanut butter chips. Ensure ingredients are Halal-friendly. Allow the fudge to chill completely before cutting for best texture. Store in an airtight container for up to two weeks, or freeze for three months and thaw overnight in the refrigerator.