Chocolate Chip Cookie Fudge

Creamy fudge wrapped around crunchy cookies makes this Chocolate Chip Cookie Fudge a treat so tasty you’ll forget about everything but the next bite.

Fudge that Makes You Forget

Forget what? Everything. Your name. What you were just doing. Where you put your keys. This fudge is just so good, you can’t think about anything but the next bite. I swear, I’ve written this sentence at least six times because I had a mouthful of Chocolate Chip Cookie Fudge. I am so excited to share it with y’all!

Enjoy! And forget all about those pesky chores.

Make it Microwave Easy

This amazing treat is made with my go-to fudge recipe that turns out perfectly creamy and dreamy delicious every time, along with any cookies you have on hand. For another yummy option, try this Dark Chocolate Fudge with Sea Salt. It’s the creamiest.

I made the first batch with some Dark Chocolate Walnut Cookies that we had leftover from a party, but you could make them with classic chocolate chip cookies, sugar cookies, oatmeal cookies…really any cookie.

Store bought cookies, like Chips Ahoy work great in this recipe as well and are what I used when this recipe was photographed. Not only is it so easy, the crunchier the cookies, the better, in my opinion. The contrast of the smooth fudge with the crunch of cookie in each bite is irrisistable.

Not only is this fudge crazy delicious, it’s also so, so easy. Microwave easy.

How to Make Chocolate Chip Cookie Fudge

• First, mix corn syrup and evaporated milk in a microwave-safe 2-quart bowl (don’t have evaporated milk? I’ve got a fix for that!). Stir until well-blended.
• Then microwave the mixture on HIGH (100%) for 3 minutes. Add chocolate chips.

• Stir until melted.
• Then add in powdered sugar and vanilla.
• Beat for 1 to 2 minutes with a wooden spoon until thick and glossy.
• Reserve 1/4 cup of the crushed cookies to press into the top of the fudge. Add the remaining crushed chocolate chip cookies into the chocolate mixture.

• Fold until evenly distributed.
• Spread the mixture evenly into an 8-inch square pan that has been lined with parchment paper.
• Press the reserved crushed cookies into the top of the mixture in the pan.
• Cover and chill in the refrigerator for 2 hours or until firm. Finally, once fully chilled, lift and cut into squares.

Storage

To store, layer the fudge with parchment paper between each layer and store it in an airtight container somewhere cool and dry for up to a week. Refrigeration isn’t recommended as it can make the fudge dry and crumbly.

To freeze Chocolate Chip Cookie Fudge, wrap each piece in plastic wrap and then place in a freezer-safe, airtight container or plastic bag to freeze for up to 2 months. Defrost frozen fudge at room temperate.

I hope you love this Chocolate Chip Cookie Fudge as much as I do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes I share.

xoxo,

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