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White Chocolate Cookie Dough Fudge

Your holiday cookie tray is never complete without some candy on it.  This year I am focusing on fudge.  I wanted to do all holiday flavors of fudge but my kids told me they do not really like gingerbread. What?!?!  How is that even possible?

So I stood firm with an eggnog fudge but I thought let me go out of my comfort zone and do a cookie dough fudge for the kids.  I have seen these recipes all over the internet for eggless cookie dough that is safe to eat but I really had no interest in making them until now.

Here is my take on white chocolate cookie dough fudge, I hope you enjoy it!

White Chocolate Cookie Dough Fudge

Eggless Cookie Dough:

  • 1 stick butter
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons of whole milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups flour
  • ½ cup chocolate chips
  • Pinch of salt

Beat butter and sugar in a large bowl.  Add remaining ingredients (except chips) and beat until combined.  Stir in chocolate chips and put mixture in the refrigerator for 1-2 hours until dough is firm.

White Chocolate Fudge:

  • 1 cup sugar
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 stick of butter
  • 2 ½ cups Baker’s white chocolate, chopped
  • 7 oz container of Fluff

In a large heat proof bowl, place fluff and chocolate and set aside.  Butter a large piece of tin foil that will hang over the edges of a 9×9” pan.  Place tin foil in pan and drop spoonfuls of half of the cookie dough into the prepared pan; set aside.

Place remaining ingredients in a large pot, over medium-high heat.  Bring to a boil, lower heat slightly and cook for 5 minutes.  Add sugar mixture to fluff mixture and beat until chocolate is melted and all is combined.  Pour into prepared baking dish and top with remaining spoonfuls of fudge; let cool completely.

Please come back later in the week when I post the Eggnog Fudge recipe.

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