A Little Bite of Comfort: No-Bake Cookie Dough Fudge
Imagine lifting a square of fudge to your lips and being greeted with the warm, buttery aroma of brown-buttered cookie dough, followed by a velvety white-chocolate finish and the satisfying little pops of mini chocolate chips. The first bite is tender and slightly chewy, with a creamy melt that leaves behind a nostalgic sugar-crumb sweetness — like sneaking raw cookie dough from the bowl as a child, but richer, more sophisticated, and entirely shareable.
This No-Bake Cookie Dough Fudge is the sort of small indulgence that sparks smiles: perfect for rainy afternoons with a mug of coffee, a quick party platter that disappears before you can blink, or a last-minute treat for holidays when ovens are already full. If you love compact, decadent sweets that require minimal fuss, you’ll appreciate how quickly this comes together and how reliably it satisfies a crowd. For another small-batch cookie-dough idea that’s portable and snackable, try these no-bake cookie dough bites for a related twist on the flavor.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 5 minutes (melting and combining on stovetop)
- Total Time: 2 hours 20 minutes (includes chilling)
- Servings: Makes about 16 squares
- Difficulty Level: Very easy — beginner friendly
Nutrition Highlights
Estimated nutrition per serving (1 of 16 squares). Values are approximate and calculated from USDA FoodData Central ingredient entries and standard portion conversions to provide a science-based estimate.
- Calories: ~210 kcal
- Protein: ~1.7 g
- Total Carbohydrates: ~28 g
- Sugars: ~21.5 g
- Dietary Fiber: ~0.4 g
- Total Fat: ~10.5 g
- Saturated Fat: ~6–7 g (mostly from butter and chocolate)
- Sodium: ~35–60 mg (depending on salted vs. unsalted butter)
Notes on these numbers: these are estimates based on ingredient weights and USDA FoodData Central values for butter, granulated sugar, all-purpose flour, white chocolate chips, and semi-sweet chocolate chips. If you need a precise calculation for dietary or medical reasons, consider weighing your exact ingredients and using a nutrition calculator or consult resources such as the USDA or Mayo Clinic for guidance.
Why You’ll Love It
- Nostalgia in every bite: the flavor recreates the joy of raw cookie dough without the need to bake — pure comfort.
- Speed and simplicity: you’ll be amazed how a handful of pantry staples and minimal stovetop time produce a rich, crowd-pleasing dessert.
- Versatility: serve it as a casual snack, an elegant bite at parties, or portion it into gift boxes for festive giving.
- No oven required: ideal for hot weather, dorm rooms, or kitchen spaces where you don’t want to heat the house.
How to Make No-Bake Cookie Dough Fudge
Ingredients
- 1/2 cup (113 g) butter
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 1 cup (170 g) white chocolate chips
- 1/2 cup (85 g) mini semi-sweet chocolate chips
Optional ingredients and substitutions
- 1/2 teaspoon vanilla extract — for extra depth (optional)
- Pinch of flaky sea salt on top — balances the sweetness
- Swap white chocolate chips for milk or dark chocolate chips for a different finish
- Vegan option: use vegan butter and dairy-free white chocolate chips (see Variations)
- Gluten-free: use a gluten-free 1:1 flour substitute that’s been heat-treated or use oat flour (see Variations)
Step-by-step instructions
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, melt the butter over low heat. Stir gently until fully melted.
- Add the sugar and flour to the melted butter, and mix well until combined into a uniform dough-like mixture. Continue stirring on low for about 1–2 minutes to warm the flour slightly (this helps reduce the “raw” flavor).
- Remove the pan from heat and stir in the white chocolate chips until they melt and the mixture becomes glossy and smooth. If the white chocolate doesn’t melt fully, return to very low heat and stir constantly until smooth.
- Fold in the mini chocolate chips until evenly distributed. If using vanilla, stir it in now.
- Press the mixture firmly and evenly into the lined 8×8-inch dish. Use the back of a spatula or a piece of parchment to smooth and compact it. Sprinkle a pinch of flaky sea salt across the top if desired.
- Refrigerate for at least 2 hours until firm. Lift the fudge out using the parchment overhang and cut into ~16 squares. Serve chilled or at cool room temperature.
Practical tips
- Heat the flour slightly in the butter to reduce any raw flour flavor and for food-safety comfort; USDA guidance suggests treating raw flour by cooking or heating.
- Don’t overheat the white chocolate — it burns easily. Remove from heat when most chips are melted and stir until smooth from residual warmth.
- Press firmly when tamping into the pan; compacting prevents crumbly edges when cutting.
- Let the fudge sit at room temperature for 5–10 minutes before serving to soften slightly for the best texture.
Best Pairings
- Plain and simple: one or two squares with black coffee — the bitterness offsets the sweetness beautifully.
- With tea: pair with a mild black tea (Assam, English Breakfast) or a nutty oolong.
- Ice-cream topper: crumble a square over vanilla or coffee ice cream for an instant sundae.
- Cheesecake duo: serve alongside a rich cheesecake for contrast — try a cookie-dough themed cheesecake like this cookie dough cheesecake if you want a double-dessert spread.
- Gift idea: stack squares with parchment between layers in a decorative box for edible gifts.
Keeping it Fresh
- Room temperature: Up to 1–2 days in a cool, dry place in an airtight container (best if kept slightly cool; avoid storing in warm kitchens).
- Refrigeration: Up to 10–14 days in an airtight container. Chilled storage keeps texture firm and prevents melting.
- Freezer: Up to 2–3 months. Wrap individual squares in plastic wrap and place in a freezer-safe container; thaw in the refrigerator before serving for best texture.
Insider Secrets
- Use high-quality white chocolate: cheaper white “chips” can be waxier. If you want the creamiest texture, use couverture or a higher-quality bar broken into pieces.
- Salt is your friend: a tiny pinch of flaky sea salt on top brightens flavors and cuts through sweetness.
- Texture control: if you prefer a firmer bite, add an extra tablespoon of flour (up to 1 1/8 cup total) or slightly reduce butter. For softer melt-in-your-mouth fudge, increase butter by 1 tablespoon.
- Flavor layering: fold in toasted nuts, a bit of browned butter (for a nutty aroma), or a teaspoon of instant espresso powder into the melted white chocolate for deeper flavor.
Fun Flavor Ideas
- Vegan & Dairy-Free: Replace butter with vegan stick butter and use dairy-free white chocolate chips (coconut-based or soy-based). Chill a bit longer to firm up since some vegan fats can be softer.
- Gluten-Free: Use a certified gluten-free flour blend or heat-treated oat flour (treat raw oat flour by toasting or briefly microwaving to be extra safe).
- Peanut Butter Swirl: Warm 1/3 cup creamy peanut butter until pourable and swirl through the mixture before chilling for a marbled effect.
- Salted Caramel Twist: Drizzle a thin salted-caramel sauce on top before refrigerating and sprinkle with flaky sea salt for a sweet-salty upgrade.
- Espresso Infusion: Stir in 1 teaspoon instant espresso powder with the white chocolate step for a mocha-kissed fudge.
Common Questions & Answers
Q: Can I skip the flour or replace it with almond flour?
A: You can substitute with almond flour for a nuttier taste, but almond flour will alter texture and moisture. If you prefer no wheat, use a fine gluten-free blend and treat it briefly with heat for safety.
Q: Is this safe to eat raw since it has flour and no baking?
A: Raw flour can harbor pathogens; this recipe warms the flour in melted butter which reduces risk. For extra safety, heat-treat the flour in a skillet or microwave before using. For full safety guidance, consult USDA recommendations on treating raw flour.
Q: My white chocolate is grainy after melting — what happened?
A: White chocolate overheats easily. Melt slowly over low heat and remove while some chips remain; stir off heat to smooth with residual warmth. Using a double boiler helps prevent scorching.
Q: Can I make smaller or larger batches?
A: Yes — scale ingredients proportionally. Use a loaf pan for a taller batch or a 9×13 for more squares; adjust chilling time accordingly.
Q: How to fix fudge that’s too soft?
A: Chill longer, or remelt gently and add a small additional amount of flour (1–2 tablespoons) or more white chocolate to thicken, then re-chill.
Conclusion
This No-Bake Cookie Dough Fudge delivers nostalgia and indulgence with minimal effort — a perfect last-minute dessert or a sentimental treat to share. If you’re looking to compare techniques or want more inspiring cookie-dough fudge variations, see this approachable Best Cookie Dough Fudge Recipe – Cooking With Karli and the helpful step-by-step ideas in Easy Cookie Dough Fudge – Sugar Spun Run. Try it, tweak it, and share your favorite spins — I’d love to hear how your squares turned out and which pairing became your go-to.
Happy making — and happier eating!
Print
No-Bake Cookie Dough Fudge
- Total Time: 140 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Indulge in the nostalgia of raw cookie dough with this no-bake fudge, enriched with buttery flavors, white chocolate, and a touch of mini chocolate chips.
Ingredients
- 1/2 cup (113 g) butter
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 1 cup (170 g) white chocolate chips
- 1/2 cup (85 g) mini semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract (optional)
- Pinch of flaky sea salt (optional)
Instructions
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal.
- Melt the butter in a medium saucepan over low heat, stirring until fully melted.
- Add the sugar and flour to the melted butter, mixing well until combined into a uniform dough-like mixture. Continue stirring on low for about 1–2 minutes.
- Remove the pan from heat and stir in the white chocolate chips until melted and glossy. If necessary, return to low heat to melt fully.
- Fold in the mini chocolate chips and vanilla, if using.
- Press the mixture firmly into the lined baking dish and sprinkle with flaky sea salt if desired.
- Refrigerate for at least 2 hours until firm, then cut into approximately 16 squares to serve.
Notes
For a firmer texture, add an extra tablespoon of flour. To avoid graininess in the white chocolate, melt over low heat and stir gently.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 21.5g
- Sodium: 60mg
- Fat: 10.5g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.4g
- Protein: 1.7g
- Cholesterol: 30mg
