Gluten Free Cookie Dough Fudge

A deliciously simple gluten free cookie dough fudge that satisfies all your cravings. Zero baking required, fun to make, and even more fun to eat. Consider yourself warned…it’s addicting!

My goodness, y’all have been baking up a storm! It’s clear that blondies and brownies and a generous dose of chocolate are helping us through these odd times. And nothing makes me happier than to know I can offer a smidge of joy through a simple recipe during these difficult days. You might be out of eggs but that doesn’t mean you should miss out on dessert. What if I told you this no bake fudge is egg free and gluten free?? I wish I could tell you it was calorie free too, but we can’t have it all. If you’re that cookie dough lover that can’t ever seem to get their cookie dough into the oven, this fudge is for you!

WHAT IS COOKIE DOUGH FUDGE?

Ummm, it’s only like the best thing EVER! Cookie dough fudge is a ridiculously simple and delicious treat made of cookie dough and homemade fudge. Now if that isn’t a match made in heaven, I don’t know what is. The actual cookie dough is egg free and perfectly safe to eat straight from the bowl. I repeat….you can eat it straight from the bowl. You are welcome. And the best part is there is zero baking required {unless you choose to pre-bake your flour, more on that in a minute}. Just mix up the fudge on the stovetop, stir it together with the cookie dough, and chill it until set.

That’s it! Cookie dough fudge could not be easier to make and all you need is a handful of ordinary ingredients.

TIPS TO MAKE THE BEST COOKIE DOUGH FUDGE

Whip the cookie dough until light and fluffy. The cookie dough gets mixed into the thick fudge base so we want to be sure it’s light and fluffy so it mixes well and creates swirls of dough within the fudge. Be sure to whip your sugars and butter together for 2-3 minutes on high speed for maximum fluff factor. When it comes time to add the flour, stir it in until just barely combined. Feeling nervous about eating raw flour? No problem. There is an easy fix to be sure your flour isn’t contaminated in any way. Just spread the flour on to a baking sheet and bake in a 350 degree oven for 5 minutes. Cool the flour completely before mixing it in to the dough. And there you have it….worry free cookie dough.

Make the fudge nice and thick. The base of this recipe is the vanilla fudge and we want a thick consistency to mix with the creamy cookie dough. For best results, use all of the powdered sugar suggested in the recipe to achieve that thick fudge layer. It may seem like a lot of sugar and this fudge is on the rich side but the tiniest square satisfies your sweet tooth instantly. I’ve been slowly chipping away at the block of cookie dough fudge I made last week and it still tastes like it did on day one.

Make time for chilling. The beauty of this recipe is that it takes just 5-ish minutes to throw together without even turning on your oven. The only downside is you do have to chill the dough for at least 2 hours before slicing. For those perfectly cut squares, chill for 3 hours and then freeze the fudge for 15 minutes before cutting squares with a sharp knife.

Mix things up. What I love most about this fudge is that you can throw in any ingredients you choose. Want to add chopped nuts? Go for it! Feeling salty? Add some pretzel pieces. Try handful or two of pastel candies or confetti sprinkles for festive addition to the chocolate chips. The possibilities are endless!

This gluten free fudge tastes like straight up cookie dough and this no fuss recipe will win over even the biggest skeptic. Thought you didn’t like fudge? You’ll change your mind the second you taste this fudge. Every bite is bursting with cookie dough flavor that is totally addicting. It’s simply irresistible!

*Recipe adapted from Sally’s Baking Addiction, originally from Lindsay at Love and Olive Oil’s The Cookie Dough Lover’s Cookbook. Note:  I decreased the sugar, substituted gluten free flour, and added a little sour cream to cut the sweetness of the fudge. If you like your fudge sweet, you can skip the sour cream.  This cookie dough fudge is perfectly sweet, slightly chewy, and I love the added crunch from the mini chocolate chips. Enjoy!

If you like this gluten free cookie dough fudge, you may also like:

Classic Chocolate Chip Cookies & Five Tips for Perfect Cookies Every Time

The Best Cookies To Bake With Kids

Jumbo Everything Cookies

Gluten Free Cookie Dough Fudge

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• Author: Browned Butter Blondie, Adapted from Sally's Baking Addiction, Originally from Love and Olive Oil
• Prep Time: 15 mins
• Cook Time: 3 hours
• Total Time: 3 hours 15 mins
• Yield: 36 squares 1x
• Category: Cookies

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Description

A deliciously simple gluten free cookie dough fudge that satisfies all your cravings! Fun to make and delicious to eat. Consider yourself warned…it’s addicting!

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Ingredients

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• For Fudge:
• 1/3 cup light brown sugar
• 1/3 cup unsalted butter
• 1/8 tsp salt
• 1/4 cup heavy cream
• 2 TBSP sour cream (optional, see notes)
• 4 1/2 cups confectioner’s sugar
• 1 tsp vanilla

For Cookie Dough

• 5 TBSP unsalted butter, room temperature
• 1/4 cup granulated sugar, minus 1 TBSP
• 1/4 cup light brown sugar, packed
• 1/2 tsp vanilla
• 1/8 tsp kosher salt
• 2 TBSP heavy cream
• 1/2 cup gluten free flour (or regular flour if preferred)
• 3/4 cup mini semi-sweet chocolate chips, divided

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Instructions

For Cookie Dough

1. Line a 8 x 8 inch square baking pan with aluminum foil covering the bottom and all sides.
2. Set aside.
3. In the bowl of a stand mixer, beat butter and sugars until light and fluffy. About 2 minutes.
4. Add the salt, vanilla, and heavy cream.
5. Mix until well combined.
6. Remove the bowl from the mixer and add the flour.
7. Stir with a wooden spoon or spatula until just combined.
8. Add 1/2 cup of mini chocolate chips and fold in to the batter.

For Fudge

1. To make the fudge, combine butter, brown sugar, salt, and heavy cream in a medium saucepan. Heat over medium low and stir occasionally until butter is melted and the brown sugar is dissolved.
2. The mixture will be smooth.
3. Remove the pan from the heat and stir in the vanilla.
4. Add in the sour cream and stir to combine.
5. Mixing continuously, stir in 1 cup of the confectioners sugar at a time. The mixture will be very thick.
6. Allow the fudge to cool completely before adding the cookie dough.
7. Once the fudge is cool to the touch, stir in the cookie dough, combining well.
8. Spread the fudge into the prepared baking pan and use your hands or a spatula to press the mixture into an even layer.
9. Add the reserved mini chocolate chips to the top and gently press them into the fudge.
10. Refrigerate immediately until set. About 3 hours.
11. Using the foil edges, remove the fudge from the pan and cut into 36 uniform squares.
12. Serve chilled.

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Notes

Cook time includes chilling.
Recipe adapted from Sally’s Baking Addiction, originally from Love and Olive Oil’s The Cookie Dough Lover’s Cookbook.
I decreased the sugar, substituted gluten free flour, and added a little sour cream to cut the sweetness of the fudge. If you like your fudge sweet, you can skip the sour cream.
Regular flour can be used in place of gluten free flour.
Store fudge tightly covered in the refrigerator or freezer for up to a week.
Fudge may be frozen for up to 2 months. Defrost in the refrigerator before serving.