1-First Step: Prepare the Mise en Place Preheat your oven to 350°F. Spread 1 cup all-purpose flour on a baking sheet. Bake for 5 minutes, stirring halfway, until it smells nutty and reaches 160°F internally. This toasting kills bacteria for safe edible cookie dough. Let it cool completely while you line an 8×8-inch pan with parchment paper, leaving overhang for easy removal. Soften ½ cup unsalted butter at room temperature.

2-Second Step: Melt the Base In a medium saucepan over low heat, combine 3 cups white chocolate chips and one 14-ounce can sweetened condensed milk. Stir constantly for 5-7 minutes until smooth and fully melted. Remove from heat to avoid scorching. This creamy base gives the fudge its silky texture, key to no bake fudge success.

3-Third Step: Mix the Cookie Dough Elements Add ½ cup softened butter, ½ cup brown sugar, 2 teaspoons vanilla extract, and a pinch of salt to the melted mixture. Stir vigorously until the brown sugar dissolves and everything blends. The butter and sugar create that signature dough flavor, while salt balances the sweetness.

4-Fourth Step: Incorporate the Dry Ingredients Fold in the cooled toasted flour until no dry spots remain. Gently stir in ½ cup mini chocolate chips and any optional mix-ins like M&Ms. Avoid overmixing to keep chips intact for texture. The mixture thickens quickly into a spreadable dough.

5-Fifth Step: Spread and Chill Pour into the prepared pan, spreading evenly with a spatula. Refrigerate for 2-3 hours until firm. Total active time sits at 20 minutes, with chilling handling the rest. Patience here ensures clean cuts.

6-Final Step: Cut and Serve Lift fudge from the pan using parchment. Cut into 36 even 1.5-inch squares. Store as directed below. Serve chilled for best chew or at room temp for softer bite. Pair with iced tea from our collection for a refreshing contrast. Perfect for last-minute gatherings, this easy no bake cookie dough fudge impresses every time.