Description
M&M Cookie Dough Fudge is a delicious and easy-to-make dessert that combines the flavors of cookie dough and chocolate fudge, topped with colorful M&M’s for an irresistible treat.
Ingredients
Scale
- 1 cup all-purpose flour, spooned and leveled
- 1½ cups plain M&M’s, divided into 1 cup and ½ cup
- 1 cup plain mini M&M’s, divided into ½ cup and ½ cup
- ½ cup salted sweet cream butter, softened
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 tablespoons half and half
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1½ cups good quality white baking chips (e.g., Ghirardelli brand)
- 14 ounce can of sweetened condensed milk
Instructions
- Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
- Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute. Allow the flour to cool completely. Once the flour is completely cooled, sift the flour to remove any small clumps.
- Add 1 cup of the plain M&M’s and ½ cup of the mini M&M’s to quart-size Ziploc bags. Place both in the freezer while making the rest of the recipe.
- Using a medium-sized mixing bowl and a handheld mixer, cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1½-2 minutes.
- Reduce the mixer speed to low, add the flour, and mix just until the ingredients are well incorporated. Set it aside.
- In a heat-safe medium-sized bowl, heat the white chocolate chips and sweetened condensed milk in the microwave for 30 seconds at a time, stirring well after each 30 seconds, until the chips are completely melted and smooth.
- Remove the Ziploc bags from the freezer. Using a wooden spoon, stir the frozen M&M’s into the butter and flour mixture.
- Spoon the white chocolate mixture into the cookie dough. Stir just until all ingredients are combined.
- Spoon the cookie dough fudge into the prepared baking dish.
- Evenly sprinkle the remaining M&M’s and mini M&M’s on top of the cookie dough fudge. Very gently press the M&M’s into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
- Remove the fudge from the refrigerator and slice the fudge into 25 squares, 5 pieces across and 5 pieces down.
Notes
- Ensure the flour is cooled completely before using.
- You can use any brand of white baking chips but Ghirardelli is recommended for best results.
- For best texture, refrigerate the fudge overnight before slicing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg