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!
- 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
For Cookie Dough
- Line a 8 x 8 inch square baking pan with aluminum foil covering the bottom and all sides.
- Set aside.
- In the bowl of a stand mixer, beat butter and sugars until light and fluffy. About 2 minutes.
- Add the salt, vanilla, and heavy cream.
- Mix until well combined.
- Remove the bowl from the mixer and add the flour.
- Stir with a wooden spoon or spatula until just combined.
- Add 1/2 cup of mini chocolate chips and fold in to the batter.
- 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.
- The mixture will be smooth.
- Remove the pan from the heat and stir in the vanilla.
- Add in the sour cream and stir to combine.
- Mixing continuously, stir in 1 cup of the confectioners sugar at a time. The mixture will be very thick.
- Allow the fudge to cool completely before adding the cookie dough.
- Once the fudge is cool to the touch, stir in the cookie dough, combining well.
- Spread the fudge into the prepared baking pan and use your hands or a spatula to press the mixture into an even layer.
- Add the reserved mini chocolate chips to the top and gently press them into the fudge.
- Refrigerate immediately until set. About 3 hours.
- Using the foil edges, remove the fudge from the pan and cut into 36 uniform squares.
- Serve chilled.
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.