Description
This M&M Cookie Dough Fudge is a delightful no-bake treat combining edible cookie dough with creamy white chocolate fudge and colorful M&M’s. Perfectly sweet and rich with the crunch of candy, it’s an easy dessert that requires no oven and can be enjoyed by cookie dough lovers and fudge fans alike.
Ingredients
Cookie Dough Mix
- 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
Fudge Mixture
- 1½ cups good quality white baking chips (Ghirardelli brand recommended)
- 14 ounce can of sweetened condensed milk
Instructions
- Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray to ensure easy removal of the fudge.
- Heat and Cool the Flour: Place the all-purpose flour in a small microwave-safe bowl and microwave for 1 minute to eliminate bacteria. Allow the flour to cool completely, then sift it to remove any clumps for smooth consistency.
- Freeze M&M’s: Portion 1 cup of plain M&M’s and ½ cup of mini M&M’s into separate quart-size Ziploc bags. Freeze these candies to help them retain their color and texture in the fudge later.
- Cream Butter and Sugars: In a medium bowl, use a handheld mixer to cream together the softened butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1½ to 2 minutes until light and fluffy.
- Incorporate Flour: Lower the mixer speed and add the cooled sifted flour. Mix just until incorporated to form the edible cookie dough base.
- Melt White Chocolate Mixture: In a heat-safe medium bowl, microwave the white baking chips and sweetened condensed milk in 30-second intervals, stirring well between each, until smooth and fully melted.
- Add Frozen M&M’s to Dough: Remove the frozen M&M’s from the freezer and stir them gently into the cookie dough mixture using a wooden spoon to prevent melting and color bleeding.
- Combine Dough with White Chocolate: Pour the melted white chocolate mixture into the cookie dough and stir gently until all ingredients are well combined without overmixing.
- Assemble Fudge: Spoon the cookie dough fudge mixture into the prepared baking dish and level it evenly.
- Add Toppings and Chill: Sprinkle the remaining plain and mini M&M’s evenly on top and gently press them into the surface. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight to set.
- Slice and Serve: After chilling, remove the fudge from the fridge, lift it out using the parchment paper, and slice into 25 equal squares (5 across and 5 down). Enjoy chilled for the best texture.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Freezing: For extended storage, wrap tightly with plastic wrap and place in an airtight container or freezer-safe bag for up to 3 months.
- Safety Tip: Microwaving the flour kills any harmful bacteria, making the cookie dough safe to eat raw.
- Prevent Color Bleeding: Freezing the M&M’s before mixing keeps their colors from melting into the fudge.
- Easy Removal: Lining the pan with parchment makes it easier to lift out the fudge for slicing.
- Scoring Tip: Lightly score the top with a sharp knife before chilling to make cutting easier.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
