- 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
- 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.
Cut into small bite sized pieces. This fudge is extremely sweet, so you won’t want to eat more than 1 -2 pieces.
Store the fudge in layers separated by parchment paper. Keep in the fridge for about 1 week, or freeze for future treat cravings!