Chocolate Chip Cookie Dough Fudge

Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!

The past two bake-offs have featured spectacular fudge recipes (Grandma’s Old-Fashioned Peanut Butter Fudge and Chocolate Peanut Butter Fudge) and I’m happy to say this year is no exception! 

Our first prize-winning recipe comes courtesy of Dianne T., former bake-off winner (Pecan Turtle Squares) and all-around amazing gal.

She writes: This will stop you in your tracks… the hardest part is waiting for this to setup before diving in. You can use mini chocolate chips instead of the larger ones if you like. Happy eating!!

Good thing I’m wearing my extra-stretchy yoga pants this year, because friends, this is SO good! Besides the basic ingredients and a sweet tooth, you’ll need a candy thermometer. If you don’t have one already, they’re sold at most supermarkets (mine cost a whopping $3). Be sure to measure everything out before starting; this will ensure a smooth, stress-free process. ENJOY!

Adapted from Sweet Confections.

Yields 64- 1-inch pieces.

SODIUM CONTENT: 3 mg per piece


1 3/4 c. sugar
3/4 c. brown sugar
1/2 c. cream
1/4 c. milk
1 T. light corn syrup
2 T. unsalted butter
1 t. pure vanilla extract
1/2 c. flour
1/3 c. semisweet chocolate chips


Oil an 8 x 8-inch square pan and set aside. Get out a 9 x 13-inch baking pan and set aside.

Measure the sugar, brown sugar, cream, milk and corn syrup into a 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally with a heat-proof spatula or wooden spoon.

Boil to 242 degrees, stirring frequently.

Remove from heat and stir in the butter, vanilla and flour.

Pour the syrup into the 9 x 13-inch pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.

Scrape the mixture into the bowl of a stand mixer.

Beat on medium speed with a paddle attachment until the fudge thickens and holds its shape, 3-5 minutes. Scrape the fudge into the prepared 8 x 8-inch pan and smooth top to even.

Sprinkle the chocolate chips over the top, lightly pressing them into the fudge.

Let the fudge cool and set, loosely covered on the counter top, at least 2 hours. Chill in the fridge for 30 minutes if the chocolate chips are soft.

Store in an airtight container or in the refrigerator.

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