Cookie Dough Fudge Recipe

Cookie Dough Fudge Recipe

OklikShare - Cookie Dough Fudge is a pass among chocolate chip cookie dough and scrumptious, creamy fudge! This no bake treat comes collectively quick and could satisfy all people's candy enamel! 

There are a few meals combinations which can be so apparent and herbal. Peanut butter & Jelly. Chocolate & Peanut Butter. candy & Salty Then there are the ones we’d never think about or even some we’d refuse to attempt!

Cookie Dough Fudge Recipe
Cookie Dough Fudge Recipe

First matters first, toss your mini chocolate chips into the FREEZER! This can help prevent the chocolate melting later on whilst the chips are folded into the fudge.

Now, to the great things.  No Bake Chocolate Chip Cookie Dough. This is made much like everyday ol’ cookie dough, minus the eggs. Cream butter, sugars, milk and vanilla collectively in a bowl. Upload in flour and salt.

Cookie Dough Fudge is a cross among chocolate chip cookie dough and scrumptious, creamy fudge! This no bake treat comes collectively quick and could satisfy each person’s candy teeth!


INGREDIENTS :
  • 1 cup mini chocolate chips
  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup Ghirardelli white chocolate chips
  • 1 can sweetened condensed milk


INSTRUCTIONS :
  1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8x8 pan with parchment paper, set aside.
  2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
  3. Mix in the flour and salt until completely incorporated. Set aside.
  4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
  5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
  6. Fold in the mini chocolate chips.
  7. Pour the fudge into the prepared pan, spread evenly.
  8. Refrigerate for 2 hours before cutting.
  9. Store in the refrigerator until ready to serve.

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