Description
Indulge in this decadent M&M Cookie Dough Fudge recipe, combining creamy white chocolate fudge with chunks of homemade cookie dough loaded with mini M&Ms. This no-bake treat is perfect for parties and celebrations, offering layers of rich, buttery cookie dough topped with smooth fudge and colorful candy pieces for a delightful texture and burst of flavor.
Ingredients
Scale
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
Topping
- 1/2 cup mini M&Ms (for topping)
Instructions
- Make the Cookie Dough: In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a creamy base for your cookie dough layer.
- Add Liquids: Mix in the milk and vanilla extract until the dough becomes smooth and well combined.
- Add Flour and Salt: Gradually stir in the heat-treated all-purpose flour and a pinch of salt, mixing until the dough comes together without any dry spots.
- Fold in M&Ms: Gently fold in 1/2 cup of mini M&Ms, distributing the candies evenly throughout the dough. Set this cookie dough aside for assembly.
- Prepare the Fudge Layer: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly to prevent burning as the chocolate melts smoothly.
- Cook until Smooth: Continue to cook and stir the mixture until the chocolate is fully melted and the mixture is smooth and glossy.
- Add Vanilla: Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract to enhance the flavor of the fudge.
- Line the Pan: Prepare an 8×8-inch baking pan by lining it with parchment paper, leaving some overhang on the sides for easy removal of the fudge once set.
- Form Cookie Dough Layer: Press the prepared cookie dough evenly into the bottom of the lined pan to create a firm, uniform base layer.
- Add Fudge Layer: Pour the warm white chocolate fudge mixture over the cookie dough layer, spreading it evenly to cover the surface completely.
- Top with M&Ms: Sprinkle the remaining 1/2 cup of mini M&Ms evenly over the warm fudge. Gently press them into the surface for a festive and colorful topping.
- Chill: Let the assembled fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until firm and set.
- Serve: Once firm, lift the fudge out of the pan using the parchment overhang, cut into 16 squares, and serve to enjoy this rich, layered treat.
Notes
- Heat-treat the flour before using to ensure safety when eating raw cookie dough.
- Use full-fat butter and sweetened condensed milk for the creamiest texture.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
- Allow fudge to come to room temperature for a few minutes before serving for easier cutting and better flavor.
- You can substitute mini M&Ms with other small candies like Reese’s Pieces or colorful sprinkles if desired.
