Cookie Dough Fudge

Summer is such as busy time at the library that I (Julie) don't always have a whole lot of time for much else.  However, this weekend I decided to finally try a recipe that I found online.  Now, there is nothing at all healthy about this recipe, so if you are on a diet you might not want to read any further.  :)  The title of this recipe is not a lie.  This fudge tastes like you are literally eating raw cookie dough.

 

Cookie Dough Fudge

 

Ingredients

For Cookie Dough
• 1/3 cup unsalted butter, soften to room temperature
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp half-and-half (or milk or cream)
• 1/2 cup all-purpose flour
For Fudge
• 1/3 cup light brown sugar
• 1/3 cup unsalted butter
• pinch of salt
• 1/3 cup half-and-half (or milk or cream)
• 4-5 cups confectioners' sugar
• 1 tsp vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. Line 8x8 square baking pan with foil or parchment paper. Set aside.
2. For the Cookie Dough, combine butter and sugars.  Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half (I used 1% milk). Add flour and mix until just combined. Do NOT over mix.
3. To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half (I used 1% milk) in a saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Whisk in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners' sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. (I used 4 1/2 cups, but probably should have used a little more.)
4. Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. 
5. Cut into squares.  I cut mine into 30 squares, but probably should have cut twice as many squares.  You really will only want a bite or two at one time.  This fudge needs to be kept in the refrigerator.  It gets too soft at room temperature.

Read more from the source: http://sallysbakingaddiction.com/2012/06/28/chocolate-chip-cookie-dough-fudge/#ixzz2b7mCXNx3
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