Chocolate Chip Cookie Dough Fudge

For Cookie Dough

• 1/3 cup unsalted butter, soften to room temperature
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp creamer or soymilk
• 1/2 cup all-purpose flour

For Fudge

• 1/3 cup light brown sugar
• 1/3 cup unsalted butter
• pinch of salt
• 1/3 cup creamer or soymilk
• 4-5 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Line 8×8 square baking pan with aluminum foil or parchment paper. Set aside.

For the Cookie Dough, combine butter and sugars in a bowl. Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix.

For the Fudge, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be.

Combine the cookie dough and the fudge.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours. 

 *Fudge will keep for 1 week in the refrigerator.

Reviews

Brett:  Just like me, these border on being too sweet.  But, they didn't cross the line.  But they will get your teeth humming pretty quickly.  So remember to brush soon after eating even just a bit of these.  Oh -- you can blame Eliza for finding this recipe.  

Caroline:  

Eliza: