If the fudge part alone doesn't sell them, as soon as you tell them that chocolate chip cookie dough is mixed in with it, I'm sure it will get their hearts racing. It tastes exactly like raw cookie dough (sans eggs), but it's extra smooth and creamy. It just melts in your mouth. It's also easy enough that you can make a few batches to hand out. Just beware, because I'm sure they'll be back asking for more. Enjoy!
For Cookie Dough:
- 1/3 cup (5 1/3 tbsp.) butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 2 tbsp. reduced-fat
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup light brown sugar
- 1/3 cup (5 1/3 tbsp.) butter
- Pinch of salt
- 1/3 cup reduced-fat milk
- 4 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
Line an 8×8-inch or 9X9-inch square baking pan with aluminum foil and set aside.
For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and milk. Add the flour and mix until just combined. Do not overmix. Fold in the chocolate chips. Set aside.
For the fudge base, combine the brown sugar, butter, salt, and milk in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick. The mixture should be very thick. Let this mixture cool completely before proceeding!
Add the cookie dough to the fudge base and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week.
Source: Adapted from Mel's Kitchen Cafe