1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
vanilla extract
2 cups all-purpose flour (heat-treated for safety)
1/2 teaspoon salt
1 cup chocolate chips (semi-sweet or milk chocolate)
1 can (14 oz) sweetened condensed milk
white chocolate chips
vanilla extract (for the fudge)
. Add Chocolate Chips: Fold in the semi-sweet chocolate chips into the cookie dough mixture until evenly distributed. Set this aside.
4. Prepare the Fudge Layer: In a saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until fully melted and smooth. Remove from heat and mix in 1 teaspoon of vanilla extract.
. Layer the Fudge and Cookie Dough: Line an 8x8 inch baking dish with parchment paper. Pour half of the white chocolate fudge into the bottom of the dish and spread evenly.
. Add Cookie Dough Layer: Using your hands, form small pieces of the cookie dough and place them on top of the fudge layer. Spread the remaining fudge over the cookie dough, smoothing it out with a spatula.
. Chill and Set: Refrigerate the fudge for at least 2-3 hours or until completely set. Once set, remove from the dish using the parchment paper and cut into squares.
. Serve: Enjoy your Cookie Dough Fudge Delight chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).