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M&M Cookie Dough Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 62 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This M&M Cookie Dough Fudge is a delightful two-layer treat combining rich, creamy white chocolate fudge with a soft, chewy cookie dough base studded with mini M&Ms. Perfect for candy lovers looking for an easy no-bake dessert that brings together the nostalgic flavors of cookie dough and fudge in every bite.

Ingredients

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour (heat-treated for safety)
  • A pinch of salt
  • 1/2 cup mini M&Ms

Fudge Layer

  • 2 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 cup mini M&Ms (for topping)

Instructions

  1. Make the Cookie Dough: In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add Liquids: Add the milk and vanilla extract to the butter and sugar mixture, and mix until smooth and combined.
  3. Add Dry Ingredients: Gradually add the heat-treated flour and a pinch of salt to the mixture, stirring until the dough comes together without any dry patches.
  4. Fold in M&Ms: Gently fold the 1/2 cup mini M&Ms into the cookie dough. Set the dough aside while preparing the fudge.
  5. Prepare the Fudge Layer: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly to avoid burning and ensure the mixture becomes smooth and fully melted.
  6. Finish the Fudge: Once melted and smooth, remove the saucepan from heat and stir in the vanilla extract thoroughly.
  7. Line the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to allow for easy removal of the fudge later.
  8. Assemble the Cookie Dough Layer: Press the prepared cookie dough evenly into the bottom of the parchment-lined pan, creating a uniform layer.
  9. Add Fudge Layer: Pour the warm white chocolate fudge mixture evenly over the cookie dough layer, spreading it to cover completely.
  10. Add Topping M&Ms: Sprinkle the remaining 1/2 cup mini M&Ms on top of the fudge layer while it is still warm. Gently press them into the surface to help them adhere.
  11. Chill the Fudge: Allow the fudge to cool at room temperature for about 30 minutes, then transfer to the refrigerator. Chill for at least 2 hours or until firmly set.
  12. Serve: Use the parchment paper overhang to lift the fudge from the pan. Cut into 16 equal squares and enjoy!

Notes

  • Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes to eliminate any bacteria before using it raw in the dough.
  • Use mini M&Ms to ensure even distribution throughout the cookie dough and the topping.
  • Do not skip chilling the fudge as this step firms up the layers and makes cutting easier.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • Allow fudge to come to room temperature a few minutes before serving for best texture and flavor.

Find it online: https://slsrecipes.com/mandm-cookie-dough-fudge-recipe-2/