Best Cookie Dough Fudge

Ingredients

For the cookie dough:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half (10% cream)
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter, room temperature
pinch of salt
1/3 cup half and half
4 1/2 cups confectioners’ sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips

Directions

Line an 8×8 baking dish with foil or parchment paper, leaving a 1 inch overhang.
Grease the paper with a bit of coconut oil so it is easy to remove. You can also use a non stick spray if that is what you have.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes.
Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan.
Stir over medium low heat until the butter has melted and the brown sugar is dissolved. Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish.
Chill until set, at least 3 hours.
Cut and store in layers lined with parchment paper so they do not stick together.
Keep in refrigerator for up to 1 week or freezer for 1 month.

When you mix the dough bowls together, it will feel very thick like shown below.

Transfer the fudge into the prepared, greased pan and flatten with a spatula.

After the 3 hours has passed, to remove the fudge from the pan just flip the pan over and peel the foil out. Peel the foil off the fudge and set onto a cutting board.