Tiny pieces of eggless cookie dough are swirled throughout a white chocolate creamy fudge base. Each bite is bursting with cookie dough chunks.
Ingredients:
EGGLESS COOKIE DOUGH
- 1/4 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup milk
- 1/4 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 cup mini chocolate chips
WHITE CHOCOLATE FUDGE
- 1 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 cup butter
- 2 1/2 cup white chocolate chips
- 7 oz marshmallow fluff
Directions:
Cream butter and brown sugar in a bowl, until smooth. Add milk and vanilla and mix until well combined. Add flour and mini chocolate chips. Mix well. Spread mixture on a cookie sheet lined with parchment paper. Refrigerate for 1 – 2 hours. After cookie dough has refrigerated, start fudge by lining a 9×9 pan with parchment paper.
Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside. In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes. While fudge is cooking take dough out and cut into .5″ x .5″ squares. Set aside. Pour the hot stuff into the bowl of chocolate chips and mix with the blender until it’s smooth and soft. Fold cookie dough cubes into the fudge. Pour into the 9×9 pan.
Sprinkle any cookie dough chunks on top. Put in the fridge for 3-5 hours to let it set. Hope you like it!
Recipe from Lil’Luna
