This post was sponsored by Hampton Creek Just Cookie Dough.
I confess, I was a serious raw cookie dough fanatic in my younger and more adventurous days. But since there are concerns over consuming raw eggs, and I’m older and more cautious, I’ve pretty much stopped nibbling the dough before I pop the cookies in the oven. I’ve seen a lot of recipes for edible cookie dough around the internet, which seems like a great idea, but just as much work as making the cookies from scratch. So if you want to put the cookie dough in a recipe, you’re essentially making two recipes.
Enter Hampton Creek’s, Just Cookie Dough. Since it’s egg free, you can eat it right out of the tub…yep, that’s right, it comes in a convenient 2 pound tub, ready for late night cravings or cookies. It’s also a great cookie dough for those who are allergic to eggs. When Hampton Creek sent me a tub and asked me to create a recipe using their Just Cookie Dough, we started with the obvious, (cookies)….…and then mixed some into plain vanilla ice cream, (yay for cookie dough ice cream!) But I wanted to make something with the raw cookie dough in the recipe, that would eliminate the extra step of making an egg-free cookie dough from scratch. Since it’s the holidays, my daughter and I decided Cookie Dough Fudge would be the perfect addition to our holiday baking.
We used a basic fudge recipe with sweetened condensed milk, and then added a layer of the raw cookie dough sandwiched in between the chocolate, for a decadent bite of chocolate, cookie dough and nuts all at once. Because it’s so rich, an 8 x 8 inch pan makes about 6 dozen 3/4 inch squares. Heat sweetened condensed milk and chocolate chips, just until chocolate melts, stirring to combine. Spread half the fudge mixture in a 8 x 8 inch square baking pan, lined with foil. Drop cookie dough by the teaspoonful over fudge, patting down to cover chocolate. Spread remaining fudge on top of cookie dough and spread with a spatula or knife to smooth. Press nuts into top of fudge. Cover with plastic wrap and chill until firm, about 1 hour. Cut into 3/4 inch squares. Store in an airtight container.
- 1 can sweetened condensed milk
- 3 cups chocolate chips, (semi-sweet, milk or dark)
- ¾ cup Hampton Creek or egg-free cookie dough
- ½ cup chopped nuts, walnuts or pecans
- Line an 8 inch baking pan with aluminum foil, so that foil hangs over edge of pan for easy removal of fudge.
- In a large, heavy bottomed saucepan, heat sweetened condensed milk and chips until chocolate is melted, stirring to combine.
- Pour half of fudge in pan, spreading to the edges.
- Using a teaspoon, put cookie dough in dollops over the fudge, spreading and pressing to make an even layer. Top with remaining fudge and nuts, pressing nuts into fudge.
- Refrigerate fudge until firm. Cut into ¾ inch squares. Store in an airtight container.
- Makes approximately 6 dozen, ¾ inch squares.
Disclaimer: I was compensated for this post by Hampton Creek. All opinions are my own, and as always, I only endorse products I believe in.