These little Chocolate Chip Cookie Dough Fudge “Presents” are guaranteed to be the cutest gift you’ll get this Christmas. Not only is this fudge delicious, creamy and oh-so-rich, but its super cute as well!
The cookie dough is made with sweetened condensed milk instead of eggs, so its safe to eat the raw dough. The sweetened condensed milk also makes the cookie dough the same consistency as the fudge- rich and oh-so-creamy!
I always try to support Etsy sellers whenever possible. (I’m an Etsy seller myself- check out the Mini Baker Shop!)
For all my baking needs I buy from Spiral Sage, check her out & tell her I sent you! Great prices and so much cute selection. 🙂
Chocolate Chip Cookie Dough Fudge “Presents”:
(Makes 48 pieces)
Chocolate Chip Cookie Dough:
1/4 cup unsalted butter, softened
6 tablespoons packed light brown sugar
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
7 ounces fat free sweetened condensed milk
1/2 cup semi-sweet chocolate chips, or mini chips
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
1. Line 8-inch-square baking pan with foil.
2. For Cookie Dough: Make the cookie dough first. Beat together the butter and brown sugar until well mixed. Add the vanilla and combine. Add the flour and salt and beat just until combined. Beat in the condensed milk then stir in the chocolate chips and the nuts, if using.
3. Refrigerate for at least 1 hour. After the dough has chilled, take pieces of it and put them on waxed paper, about 20-30 pieces differing in sizes from about a teaspoon to a tablespoons. (I used about half of the dough for the fudge. Simply freeze the rest or bake into cookies).
4. Next prepare the fudge. For Fudge: Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
5. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
6. Pour half the fudge mixture into prepared baking pan; place cookie dough chunks on fudge, and cover with remaining fudge. Refrigerate for 2-3 hours or until firm.
7. Lift from pan; remove foil. Cut into 48 pieces. If you’d like to do fudge “presents” cut each piece in 1″ squares. Cut a 12″ piece of baker’s twine and wrap like a present with a bow on top. Such a cute edible gift!