12 days and so many cookies later, I made it. I’ve been stretching the definition of ‘cookies’ these last few days but I’m going to call it artistic license and not worry too much about it.
My parents arrive to town today, which means the holidays have officially begun. Even though I’m working until Friday, having delicious lunch and dinner plans throughout DC to look forward to every day with my family is making it all okay.
But now on to this fudge. Sally’s Baking Addiction was one of the first baking blog I ever followed so it seemed only right to include at least one of her recipes in my cookie roundup. Her food is fun, colorful and her recipes are approachable so yeah, I think she’s pretty great.
I was worried about following up yesterday’s cookie dough balls with anything because they were such a huge success. Luckily this fudge did not disappoint. It tastes like icing, which worked out well for me because I usually only eat the icing on cake anyways.
Cookie Dough Ingredients (recipe from Sally’s Baking Addiction)
- ⅓ Cup (75g) butter, softened
- ¼ Cup (50g) granulated sugar
- ¼ Cup (50g) light brown sugar
- ½ Teaspoon vanilla extract
- ⅛ Teaspoon salt
- 2 Tablespoons heavy cream
- ½ Cup (62g) flou
- ⅓ Cup (67g) light brown sugar
- ⅓ Cup (75g) butter
- Pinch of salt
- ⅓ Cup heavy cream
- 4-5 Cups (480-600g) confectioners’ sugar
- 1 Teaspoon vanilla extract
- 1 Cup mini chocolate chips
- Line a 8×8 square baking pan with tin foil and set aside
- Start with the cookie dough
- In a large bowl, cream together butter and sugars until light
- Beat in vanilla, salt and heavy cream
- Slowly beat in flour until just combined
- Set bowl aside and move on to fudge
- In a medium saucepan, melt butter, sugars, salt and heavy cream
- Once melted, take the saucepan off the heat and mix in confectioners’ sugar, ½ cup at a time until it reaches your desired texture – the more sugar you add the thicker the fudge
- Mix in the vanilla extract and chocolate chips until just combined
- Add cookie dough to the fudge and mix to combine them
- Pour fudge into prepared pan and refrigerate until firm, about 3 hours