White Chocolate Cookie Dough Fudge - YUMZ

Never again. Never again will this mama bring brownies in for the bake sale. Never again will I show up with candy cane cookies for the cookie exchange. This fudge has changed my life. 

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!

 

Ingredients

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

Instructions

1. Cream butter, brown sugar, and salt in a bowl.
2. Add milk and vanilla. Mix until combined.
3. Add flour and mini chocolate chips. Mix well.
4. Spread mixture on a cookie sheet lined with parchment paper. Put in the freezer for 1 - 2 hours.
5. After cookie dough has refrigerated, start fudge by lining a 9x9 pan with parchment paper.
6. Place the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
7. In a sauce pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
8. While fudge is cooking, take dough out and cut or crumble into approximately .5" x .5" chunks. Set aside.
9. Pour the hot mixture into the bowl of chocolate chips/marshmallow fluff and mix until smooth and soft.
10. Let cool for about 5 minutes.
11. Fold cookie dough cubes into the fudge, reserving a handful for later. Pour into the 9x9 pan.
12. Sprinkle the leftover cookie dough chunks on top. Put in the fridge for 3-5 hours to let it set.