Milk n Cookies Fudge

Chunks of delicious cookie dough wrapped in swirls of white and semi sweet chocolate fudge….a new spin on a traditional afternoon treat!

Ingredients

• 1 cup semisweet chocolate chips (or 1 ½ bars of Baker’s)
• 1 cup white choc chips
• 3 cups granulated sugar
• 2/3 cup evaporated milk (small can)
• ¾ cup salted butter
• 1 jar of Jet-Puffed marshmallow crème (7 ounces)
• 1 tsp vanilla
• Cookie Dough (made, rolled, chilled); this is half of my “Cookie Dough Truffle” recipe
  • ¼ cup + 2 Tbsp butter, softened
  • ¼ cup + 2 Tbsp Dark brown sugar, packed
  • 2 Tbsp sugar
  • ½ Tbsp vanilla
  • 1tsp half n half
  • 1 cup flour
  • Pinch of salt
  • ½ cup mini chocolate chips

Tools & Timing

• Timer
• Electric beaters
• Heatproof whisk
• 2 heatproof spatulas
• 8×8 baking dish
• Tin foil
• Three large prep bowls; 2 of which are glass
• Large saucepan
• Yields about 64 pieces of fudge (depending on the size of your pieces!)

Background

I enjoy a good fudge recipe. Lately, I’ve been making the easy recipe on the side of my jar of Jet-Puffed Marshmallow Creme (simple, easy, reliable, yummy). However, you know me…I like to mix it up….so I got to thinking…I also love my Cookie Dough Truffles…and what’s better than milk and cookies? Maybe the fudge version! After a little experimentation, this recipe was born. Hope you enjoy!

This recipe is adapted from “Fantasy Fudge” recipe from Jet-Puffed Marshmallow Creme and The Domestic Rebel’s “Cookie Dough Brownie Bombs.“

Step-by-step

Prep your cookie dough (at least an hour ahead – I did mine the night before)

1. Line a baking sheet with wax paper. Set aside.
2. Cream the butter (this takes about 60 seconds).
3. Add sugars and beat for a minute until blended and fluffy.
4. Add half and half and vanilla.
5. Sprinkle in a pinch of salt and add flour. Beat until blended evenly. Add the chocolate chips and blend just until incorporated. The dough will be soft and lumpy – this is ok! You will squish it together to form small balls of dough.
6. Using a teaspoon, scoop out a little less than 1 Tbsp of dough. Shape it into a ball and set on tray. Repeat until you’ve made your dough into balls.
7. Cover with saran wrap and refrigerate for at least 45 minutes.

Prep for the fudge:

1. Line an 8×8 baking dish with tin foil.
2. Place half of refrigerated cookie dough balls in two rows, leaving space for an additional row of cookie dough in between (you’ll add these other two rows after you pour your fudge).
3. Place chocolate chips and ½ the marshmallow crème in a large glass bowl; place the white chocolate chips and the rest of the marshmallow crème in another large glass bowl. Have two large, heat proof spatulas ready for each bowl.

When you’re ready:

• Place butter in large sauce pan. Turn heat to medium and melt butter.
• Once butter is melted, add sugar and evaporated milk. Whisk slowly and continually until mixture comes to a boil. Once the mixture is at a rolling bowl, continue whisking continually but increase your speed (whisk rapidly).
• Cook for an additional 4 minutes at a rolling boil.
• Divide equally between your two bowls. Stir rapidly until chips and crème are blended, then add ½ tsp of vanilla. Repeat with other chocolate mixture.
• Alternate spooning chocolate and vanilla fudge into your pan (reserve a few spoonful’s). Swirl with a knife to make a marbled pattern. Then, press the rest of your cookie dough into empty spaces.
• Scoop extra fudge over remaining dough. Using a spatula, smooth the fudge.
• Cover with foil and place on baking rack to cool completely.
• Once cooled, cut into pieces and store in the refrigerator. Before cutting and serving, let fudge rest on the counter for about 15 minutes (makes it easier to cut).

I’ve found that this fudge is good for about a week! Store in the fridge.

Serve and Enjoy

Other Options

Try my Cookie Dough Truffles for another delicious, easy, no bake dessert!