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M&M Cookie Dough Fudge

M&M cookie dough fudge pairs smooth white chocolate fudge with chilled pieces of sweet cookie dough and mini M&M's. Heat-treated flour and a few hours in the refrigerator give these easy, sliceable squares their firm texture.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling, chilling, and setting 4 hours 25 minutes
Total Time 5 hours 3 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

cookie dough
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 tsp fine salt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 0.5 cup mini M&M's
fudge
  • 18 oz white chocolate chips
  • 1 can (14 oz) sweetened condensed milk

Equipment

  • 1 rimmed baking sheet
  • 1 8-inch square pan
  • 1 2-quart saucepan

Method
 

Heat-treat the flour
  1. Heat the oven to 350°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Spread the flour on the baking sheet and bake for 8-10 minutes, stirring halfway through, until an instant-read thermometer inserted in several spots reads 165°F.
  4. Cool the flour completely.
Make the cookie dough
  1. In a medium bowl, beat the softened butter, packed light brown sugar, fine salt, and vanilla extract until smooth.
  2. Mix in the cooled flour and milk until a dough forms.
  3. Fold in the mini M&M's.
  4. Pinch the dough into 1/2-inch pieces.
  5. Refrigerate the cookie dough pieces on a parchment-lined plate for at least 10 minutes.
Make the fudge
  1. Line an 8-inch square pan with parchment paper, leaving overhang on two sides.
  2. Combine the white chocolate chips and sweetened condensed milk in a 2-quart saucepan.
  3. Cook over low heat, stirring often, for 5-8 minutes until melted and smooth.
  4. Remove the saucepan from the heat and let the mixture cool for 5 minutes.
  5. Gently fold in the chilled cookie dough pieces.
  6. Spread the mixture evenly in the prepared pan.
  7. Refrigerate for 3-4 hours, until firm.
  8. Let the fudge stand at room temperature for 10 minutes.
  9. Lift it out using the parchment and cut into 36 pieces.

Notes

For the best texture, cool the heat-treated flour completely before mixing it into the dough. Store covered in the refrigerator for up to 1 week; freezer storage is suitable for up to 2 months. For a gluten-free version, use heat-treated 1:1 gluten-free flour.