A cookie lovers and fudge lovers dream come true. A fudge with real pockets of edible cookie dough!
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Ingredients
Fudge Layer
1/3CLight Brown Sugar
1/3 C Butter
1/3CHalf and Half or Heavy Whipping Cream
4-5CPowdered Sugar
1tspVanilla Extract
1/4CMini Semi-Sweet Chocolate Chips
PinchSalt
Chocolate Chip Cookie Dough Layer
1/3CButter, room temp
1/4 CSugar
1/4CLight Brown Sugar
1/2tspVanilla Extract
1/8tspSalt
2TBSPHalf and Half or Heavy Whipping Cream
1/2CAll Purpose Flour
1/2CMini Semi-Sweet Chocolate Chips
Instructions
Prepare your 8x8 or 9x9 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.