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Egg-free cookie dough:

  • 1/2 c. butter, softened
  • 1/2 c. packed light brown sugar
  • 1/4 c. granulated sugar
  • 2 Tbsp. milk
  • 1tsp. vanilla extract
  • 1/2 t. salt
  • 1c. all-purpose flour
  • 3/4 c. mini semi-sweet chocolate chips


  • 2 cups semi sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 (15 oz) can Sweetened Condensed Milk.


Egg-free Cookie Dough:

  1. Combine first 5 ingredients in a mixing bowl and cream together. Add flour and stir until combined. Stir in chocolate chips. You will need 1 1/2 cups approx of dough.
  2. You might have some leftover. You can freeze any leftovers for later.
  3. Form your cookie dough into marble sized balls.
  4. Place on a waxed paper lined baking sheet.
  5. Freeze for at least 15 minutes. The longer the better, so it doesn’t melt when you add it to the fudge.


  1. Butter the bottom and sides of an 8×8 pan.
  2. In a medium saucepan over low heat melt the sweetened condensed milk and chips together. Stirring continuously.
  3. When chocolate is melted remove from heat.
  4. Remove your cookie dough from the freezer and carefully fold into your fudge.
  5. Spread immediately in the pan.
  6. Chill for at least an hour.
  7. Cut into squares and serve

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