White Chocolate Cookie Dough Fudge
It is everything it sounds like. Sweet. Buttery. Smooth and chewy. I had to freeze most of the pan so that we wouldn't eat it all in a day. It took a lot of self control. Enjoy!
Eggless Cookie Dough
- ¼ cup butter (softened)
- ¾ cup Brown sugar
- 2 tsp. salt
- ¼ cup milk
- ¼ teaspoon vanilla extract
- 1¼ cup flour
- ½ cup mini chocolate chips
White Chocolate Fudge
- 1 cup sugar
- ½ cup heavy cream
- 2 tsp. salt
- ½ cup butter
- 2½ cups white chocolate chips
- 1 tub (7 oz.) marshmallow fluff
- Cream butter, brown sugar, and salt in a bowl.
- Add milk and vanilla. Mix until combined.
- Add flour and mini chocolate chips. Mix well.
- Spread mixture on a cookie sheet lined with parchment paper. Put in the freezer for 1 - 2 hours.
- After cookie dough has refrigerated, start fudge by lining a 9x9 pan with parchment paper.
- Place the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
- In a sauce pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
- While fudge is cooking, take dough out and cut or crumble into approximately .5" x .5" chunks. Set aside.
- Pour the hot mixture into the bowl of chocolate chips/marshmallow fluff and mix until smooth and soft.
- Let cool for about 5 minutes.
- Fold cookie dough cubes into the fudge, reserving a handful for later. Pour into the 9x9 pan.
- Sprinkle the leftover cookie dough chunks on top. Put in the fridge for 3-5 hours to let it set.