M&M Cookie Dough Fudg

Alright, this M&M Cookie Dough Fudge? It’s soft, sweet, and packed with colorful crunch in every bite. You get the classic flavor of edible cookie dough swirled into rich, creamy fudge—topped (and loaded) with mini M&Ms for that perfect pop of chocolate and fun.

I made it for a bake sale, and it was the first treat to sell out. That chewy cookie dough texture mixed with smooth vanilla fudge? Pure magic—and those bright M&Ms make it just as fun to look at as it is to eat.

And guess what? No baking, no eggs, no fuss. Just mix, press, and chill. Let’s make a batch together—you’re gonna love how easy and irresistible this treat is!

Why You’ll Love This Recipe

• No-Bake Simplicity: No need to turn on the oven. This fudge comes together on the stovetop or in the microwave and sets up in the fridge.
• Classic Cookie Dough Flavor: The buttery, sugary base tastes just like raw cookie dough—without any eggs, so it’s safe to eat.
• Playful Texture: The soft fudge base is dotted with M&Ms for a satisfying crunch in every bite.
• Perfect for Sharing or Storing: This fudge slices neatly into squares and holds its shape well, making it great for parties, holidays, or homemade gifts.
• Easy to Customize: Swap the candy, change the base, or add mix-ins—this is a very flexible recipe that can be tailored to any taste.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes (including mixing and heat-treating flour)
• Chill Time: 2 hours (minimum for setting, can chill overnight)
• Total Time: Around 2 hours and 25 minutes

Servings:

• Yield: About 36 small squares from an 8×8-inch pan (more or fewer depending on how large you slice them)

Difficulty:

• Beginner-Friendly: This recipe requires no advanced baking skills. It’s a great starter project for kids and families. The only cooking involved is melting the white chocolate and heat-treating the flour.

Required Kitchen Tools

To make the process easy and mess-free, you’ll want to gather these items before starting:

• Large Mixing Bowl: For making the cookie dough base
• Electric Hand Mixer or Stand Mixer: Helps cream the butter and sugar until light and fluffy
• Rubber Spatula: Useful for folding in ingredients and scraping the bowl clean
• Microwave-Safe Bowl or Double Boiler: For melting the white chocolate
• Measuring Cups & Spoons: Accuracy is key to the perfect texture
• 8×8 Inch Baking Pan: Line it with parchment for easy removal
• Baking Sheet (optional): For heat-treating the flour in the oven
• Parchment Paper: Prevents sticking and makes it easy to lift the fudge out of the pan for slicing

Ingredients for the Cookie Dough Fudge

Here’s a detailed look at each ingredient and its role:

• 1 cup M&Ms (plus extra for topping): Mini or regular M&Ms add that classic candy crunch and pop of color. You can press a few extras on top before chilling for a polished look.
• ½ cup (1 stick) unsalted butter, softened: Provides the creamy, rich base for the cookie dough flavor. Be sure it’s softened so it creams properly with the sugar.
• ¼ cup granulated sugar: Adds light sweetness and helps balance the deeper notes from brown sugar.
• ½ cup packed brown sugar (light or dark): Contributes a warm, molasses-like sweetness and authentic cookie dough taste.
• 2 tablespoons milk: Loosens the mixture just enough for it to blend smoothly. Whole milk is ideal, but 2% works too.
• 1½ teaspoons pure vanilla extract: Use real vanilla, not imitation. It gives the fudge its bakery-style aroma and enhances the sweetness.
• 1¼ cups all-purpose flour: Must be heat-treated before use to kill any potential bacteria. This is a food safety step and not optional. The flour helps form the structure of the cookie dough.
• ¼ teaspoon salt: Enhances flavor and balances sweetness.
• 3 cups white chocolate chips: These are melted with sweetened condensed milk to form the creamy fudge base. Choose a quality brand so it melts smoothly.
• 1 (14 oz) can sweetened condensed milk: Thick, sweet, and rich, this combines with the chocolate to give the fudge body and sweetness without being overly soft.

Variations for M&M Cookie Dough Fudge

• Use Holiday M&Ms: Red and green for Christmas, pastels for Easter, or orange and brown for Halloween make this perfect year-round.
• Change the Candy: Substitute mini chocolate chips, crushed Oreos, Reese’s Pieces, or chopped candy bars for the M&Ms.
• Go Nutty: Add a handful of finely chopped walnuts, pecans, or peanuts for extra crunch and depth.
• Make It a Swirl: Layer the fudge with a contrasting dark or milk chocolate version and swirl together before chilling.
• Add a Cookie Crust: Press crushed graham crackers or cookie crumbs into the bottom of the lined pan before pouring in the fudge for a firmer base.

How to Make M&M Cookie Dough Fudge (Step-by-Step Instructions)

1. Heat-Treat the Flour

Raw flour can carry bacteria, so you must heat it to kill any pathogens:

• Preheat your oven to 300°F (150°C).
• Spread the flour out on a clean, rimmed baking sheet.
• Bake for 5-7 minutes, stirring halfway through to ensure even heating.
• Let it cool completely before adding it to the recipe.

Alternatively, you can microwave the flour in a heat-safe bowl for 1 minute and 15 seconds, stirring every 15 seconds to prevent scorching.

2. Cream the Butter and Sugars

In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar.

• Using an electric mixer, beat on medium speed for 2–3 minutes until the mixture looks pale, fluffy, and creamy.
• This step is important: it adds air to the base, giving the cookie dough a smooth texture.
• Scrape down the sides of the bowl to make sure everything is well mixed.

3. Add Wet Ingredients

• Pour in the milk and vanilla extract.
• Beat again for about 30 seconds until the mixture is smooth and slightly glossy.
• This helps loosen the dough so it’s easier to blend with the flour.

4. Mix in Flour and Salt

• Gradually add the cooled, heat-treated flour and salt to the bowl.
• Mix on low speed or use a spatula to combine. The dough should be thick but smooth—similar to soft cookie dough.
• If it’s too stiff, add an extra teaspoon of milk to adjust consistency.

5. Fold in M&Ms

• Using a spatula, gently fold in the M&Ms until they are evenly distributed.
• Avoid overmixing, or the candy coating may crack and bleed color into the dough.

6. Prepare the Fudge Base

Now that your cookie dough is ready, it’s time to make the actual fudge base. This creamy foundation holds the cookie dough together and gives it that smooth, sliceable texture.

Melting the White Chocolate and Sweetened Condensed Milk

Stovetop Method:

• In a double boiler, add 3 cups of white chocolate chips and 1 can (14 oz) of sweetened condensed milk.
• Stir continuously over low heat until the chocolate chips are completely melted and the mixture is smooth.
• Remove from heat immediately once melted to avoid scorching.

Microwave Method (Faster Option):

• In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
• Microwave in 20-second intervals, stirring between each interval until smooth and fully melted (usually 3–5 intervals total).
• Be careful not to overheat—white chocolate burns quickly.

Tip: If the mixture seems too thick, you can stir in 1–2 teaspoons of vegetable oil or butter to help loosen it slightly.

7. Combine the Dough and Fudge

• Once the fudge base is smooth, let it cool for about 3 minutes. This prevents melting the M&Ms when combined.
• Add your prepared cookie dough to the melted chocolate mixture.
• Use a sturdy spatula to fold everything together until evenly combined. The mixture will be thick and heavy—this is normal.

Be sure to work quickly during this step. As the fudge begins to cool, it will start to firm up and become harder to spread.

8. Transfer to Pan and Top with Extra M&Ms

• Line your 8×8 inch square pan with parchment paper, leaving an overhang on two sides to make lifting easier later.
• Scrape the cookie dough fudge mixture into the pan and press it into an even layer using your spatula or the back of a spoon.
• For a prettier presentation, gently press a few extra M&Ms onto the surface while the fudge is still soft.

9. Chill Until Firm

• Cover the pan with plastic wrap or foil.
• Refrigerate for at least 2 hours, or until completely firm. Overnight chilling is even better for cleaner slices.
• Once fully chilled, lift the fudge out of the pan using the parchment overhang.

Serving and Decoration

• Use a sharp knife to cut the fudge into 1 to 1.5 inch squares. Clean the knife between cuts for neater edges.
• Optional: drizzle the top with melted white chocolate or dip the corners of each square in melted chocolate for a professional touch.
• These fudge bites look festive on a dessert platter and are ideal for holiday cookie trays, birthday party favors, or edible gifts.

Storing M&M Cookie Dough Fudge

• Refrigerator: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Fudge freezes well. Wrap tightly in plastic and foil, then freeze in a zip-top bag or airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Tips and Tricks for Success

• Don’t skip heat-treating the flour. It’s a crucial step for food safety and should not be overlooked.
• Use mini M&Ms if you want a more even candy distribution and cleaner cuts.
• Let the melted fudge cool slightly before adding the cookie dough—this helps prevent melted M&Ms and streaky colors.
• Use parchment paper. It makes removing and slicing the fudge much easier.
• Don’t overheat the white chocolate. Whether on the stove or in the microwave, low and slow is the way to go.

Nutrition

Serving Size	1 square (1/36 of recipe)
Calories	160
Total Fat	8g
Saturated Fat	5g
Cholesterol	10mg
Sodium	30mg
Total Carbs	22g
Sugars	18g
Protein	2g
Fiber	0g

Nutrition values are approximate and may vary depending on brand of ingredients used.

FAQs

Can I use regular cookie dough instead of making it from scratch?

No. Traditional cookie dough contains raw egg and untreated flour, which aren’t safe to eat without baking. This recipe is specifically designed to be edible without baking. Always heat-treat the flour and avoid raw eggs.

Do I have to use white chocolate chips?

White chocolate chips are best for this recipe because they melt smoothly and set firmly, giving the fudge its creamy texture. However, you can substitute with chopped white chocolate bars if needed. Avoid almond bark or candy melts, as they don’t provide the same taste or texture.

Can I skip the sweetened condensed milk?

No. Sweetened condensed milk is essential for the fudge base—it binds the mixture and gives it structure and sweetness. There’s no direct substitute for this particular recipe.

Why do I need to let the melted chocolate cool before mixing?

If the chocolate is too hot, it can melt the M&Ms and cause the candy coating to bleed. Letting it cool for a few minutes helps preserve the visual appeal and texture of the fudge.

How should I store leftovers?

Keep fudge in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

M&M Cookie Dough Fudge is the kind of treat that checks every box—no baking, full of fun texture, sweet but balanced, and endlessly customizable. Whether you’re whipping it up for a family gathering, making a batch for the freezer, or gifting it during the holidays, this recipe delivers consistent, delicious results every time.

Its creamy texture, colorful candy crunch, and rich cookie dough flavor make it an instant favorite with kids and adults alike. And because it’s so easy to prepare, you’ll find yourself coming back to it again and again.