State Fair Chocolate Chip Cookie Dough Fudge

Fudge is a treat I usually only indulge in a couple of times of the year. The Minnesota State Fair is one of those times. I’ll buy a sample box with 5 different flavors and savors it for a few weeks. But with no Minnesota State Fair this year, only a drive-thru fair that does not include fudge and very limited travel for Peyton and myself we have not bought any fudge! So this year, I’m making some!

This fudge is not as dense as most fudge I usually buy, it’s a lighter fudge, very creamy. If you are on the fence about trying fudge because you are not a huge chocolate lover then this is the fudge you should try. It’s much lighter and not much chocolate.

Making chocolate chip cookie dough fudge is a two-step process. It’s not incredibly hard, a beginner can easily follow and make this recipe but it does require a pause.  Follow my direction and you won’t have as long as a pause if you make your fudge in the order I advise.

For the Fudge, you will need the following –

1/3 C Light Brown Sugar
1/3 C Butter
1/3 C Half and Half or Heavy Whipping Cream
4-5 C Powdered Sugar
1 tsp Vanilla Extract
Pinch of Salt
1/4 C Mini Semi-Sweet Chocolate Chips

For the Cookie Dough layer, you will need the following –

1/3 C Butter, softened to room temperature
1/4 C Sugar
1/4 C Light Brown Sugar
1/2 tsp Vanilla Extract
1/8 tsp Salt
2 TBSP Half and Half or Heavy Whipping Cream
1/2 C All-Purpose Flour
1/2 C Mini Semi-Sweet Chocolate Chips

Prepare your 8×8 or 9×9 pan with parchment paper or tinfoil and set aside.

First, we are going to make the fudge layer. In a medium saucepan over medium-low heat combine the brown sugar, butter, pinch of salt, half and half.

Stir the mixture until the butter is melted, the sugar is dissolved and the mixture is smooth.

Remove from the stove and stir in the vanilla extract.

Slowly stir in the powdered sugar one cup at a time until you have a smooth, thick mixture.

Set aside to cool. It needs to be completely cooled before you combine it with the cookie dough.

Next, in a medium bowl, combine the butter, sugar, brown sugar, and butter. Beat with a stand or hand mixer until fluffy.

Stir in the vanilla extract, salt and half and half. Be sure to make sure it is all combined.

Gradually add the all-purpose flour and stir until combined.

Fold in the mini semi-sweet chocolate chips. Set aside.

Once the fudge layer has cooled it’s time to combine the two layers.

Scoop the cookie dough into the fudge mixture, gently folding it to combine. You want to leave chunks or pockets of cookie dough.

Spread the fudge into the prepared pan.

Take the remaining mini semi-sweet chocolate chips and sprinkle on top of the fudge. Gently push them into the fudge.

Let the fudge cool on the counter or place in the fridge. I prefer to cool it in the fridge.

Once the fudge is firm, slice into chunks and enjoy!

This will keep in the fridge for about a week in an airtight container.

Don’t forget to check back tomorrow to see what Minnesota State Fair inspired food we are making. Also, be sure to check out our other state fair recipes.