M&M Cookie Dough Fudge featured image
M&M Cookie Dough Fudge recipe is quick and easy to make, it tastes like raw dough in fudge form.
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M&M Cookie Dough Fudge takes only 15 minutes to prepare by combining edible cookie dough with white baking chips and condensed milk and mixing in plenty of M&Ms.

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Our M&M Cookie Dough Fudge recipe is a delightful combination of velvety fudge, cookie dough bites, and a burst of vibrant M&M candies, leaving you craving for more.

Although the fudge base is nothing more than a 2 ingredients, it’s deliciously rich, buttery, sweet, and creamy smooth.

This easy cookie dough fudge is filled with the same classic M&M cookie dough flavors and candy crunch as any batter that you can bake, but since it’s prepared in a pan and sets until firm, it’s served as a cool and creamy square slice without cooking!

  • Quick and easy to make in the microwave.
  • Uses a handful of simple ingredients.
  • Perfectly portioned, portable, square piece of finger food.
  • Lets you enjoy a bite of edible cookie batter without worry because it’s made by heat-treating the flour.
  • Straight forward way to cook homemade candy because it doesn’t require a thermometer or special equipment.
  • No bake fudge has a firm shape to it, making it easy to hold, pick up, package as party favors, and serve to your guests.
M&M Cookie Dough Fudge ingredients
  • All-purpose flour
  • Plain M&M’s
  • Plain mini M&M’s
  • Salted sweet cream butter
  • Granulated sugar
  • Light brown sugar
  • Half and half
  • Pure vanilla extract
  • Salt
  • White baking chips: Using good quality white chocolate chips makes a big difference in how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
  • Sweetened condensed milk

Substitutions and Additions

  • Make Without M&Ms: You can use this same recipe to make chocolate chip cookie dough fudge by replacing the M&Ms with chocolate chips. Feel free to use semi sweet chocolate chips, dark chocolate chips, or milk chocolate chips or even use mini chocolate chips or peanut butter chips in this recipe too!
  • Use Your Favorite Flour: Feel free to swap the all-purpose flour for whole wheat flour, almond flour, pastry flour, or oat flour. You can also use gluten-free flour if you are gluten intolerant.
  • Customize Your Cookie Dough: It is so easy to customize your cookie dough fudge for any celebration. Use holiday-colored M&Ms for Halloween, Christmas, or Valentine’s Day. You can also use school colors to celebrate graduation day or your favorite team colors for game day.
cookie dough fudge with lots of m&m's
  • 8×8-inch baking dish
  • Parchment paper
  • Nonstick spray
  • Sifter
  • Mixing bowls
  • Ziploc bags
  • Handheld mixer
  • Wooden spoon
  1. Heat Treat The Flour: Microwave the flour for 1 minute, allow it to cool completely, and then sift it to remove any small clumps. 
  2. Freeze The M&Ms: Place the candy in Ziploc bags and freeze while making the rest of the recipe.
  3. Make The Cookie Dough: Cream together the butter, sugars, half and half, vanilla, and salt. Add in the flour and mix until incorporated.
  4. Melt: Microwave the white chocolate chips and sweetened condensed milk in 30-second increments, stirring in between, until melted and smooth.
  5. Combine: Stir the frozen M&Ms into the butter and flour mixture. Stir together the white chocolate mixture and the cookie dough.
  6. Form The Fudge: Spoon the fudge into the baking dish. Sprinkle on M&Ms and press them into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
  7. Slice And Serve: Cut the fudge into squares, 5 pieces across and 5 pieces down. Enjoy!
  • Since this is an edible cookie dough recipe, the flour needs to be microwaved to make certain to kill any pathogens. After the flour completely cools, the flour may need to be sifted because sometimes when either heating the flour in the microwave or the oven, small clumps form due to the moisture.
  • Freezing the M&M’s and mini M&M’s before adding to the cookie dough and then the melted white chocolate mixture keeps the M&M’s from coloring the fudge with the candy coating. 
  • I like to line my pan with parchment paper so you can easily remove the fudge from the square pan to slice.
  • To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
  • To Freeze: For longer storage, tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag for up to 3 months.
M&M Cookie Dough Fudge cut into bars

Frequently Asked Questions

Can I heat treat my flour in the oven?

Yes, in addition to the microwave, you can easily heat treat your flour in the oven. To pre-treat your flour, simply spread it on a baking sheet and bake it at 350 degrees for 5 minutes. This will kill off any lingering bacteria that may be present.

Why does the flour have to be pre-treated?

The reason the flour is heat-treated is to kill bacteria and pathogens that can find their home in the raw flour. This bacteria can be very harmful, as seen by an outbreak of E. Coli linked to raw flour in 2016.
Heat treating flour can also improve texture and digestibility. While you won’t necessarily get sick by eating raw flour every time, it’s better to be safe than sorry because it is always a possibility. Source 

How many servings does this recipe make?

While an 8-by-8-inch pan may not seem like a lot, this fudge is very rich and intensely sweet. You won’t need more than a small square to satisfy your sweet tooth! In other words, this recipe can make A LOT of fudge (25 to 64 squares depending on how big you cut them).

M&M Cookie Dough Fudge

Other Easy Fudge Recipes

5 from 7 votes
M&M Cookie Dough Fudge featured image
Serves — 25
M&M Cookie Dough Fudge recipe is quick and easy to make, it tastes like raw dough in fudge form.
Prep Time 15 minutes
Cook Time 2 minutes
Chill Time 2 hours
Total Time 2 hours 17 minutes

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled
  • cups plain M&M’s divided into 1 cup and ½ cup
  • 1 cup plain mini M&M’s divided into ½ cup and ½ cup
  • ½ cup salted sweet cream butter softened
  • ¼ cup granulated sugar
  • cup light brown sugar packed
  • 2 tablespoons half and half
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • cups good quality white baking chips I used Ghirardelli brand
  • 14 ounce can of sweetened condensed milk

Instructions
 

  • Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
  • Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute. Allow the flour to cool completely. Once the flour is completely cooled, sift the flour to remove any small clumps.
  • Add 1 cup of the plain M&M’s and ½ cup of the mini M&M’s to quart-size Ziploc bags. Place both in the freezer while making the rest of the recipe.
  • Using a medium-sized mixing bowl and a handheld mixer, cream the butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1½-2 minutes.
  • Reduce the mixer speed to low, add the flour, and mix just until the ingredients are well incorporated. Set it aside.
  • In a heat-safe medium-sized bowl, heat the white chocolate chips and sweetened condensed milk in the microwave for 30 seconds at a time, stirring well after each 30 seconds, until the chips are completely melted and smooth.
  • Remove the Ziploc bags from the freezer. Using a wooden spoon, stir the frozen M&M’s into the butter and flour mixture.
  • Spoon the white chocolate mixture into the cookie dough. Stir just until all ingredients are combined.
  • Spoon the cookie dough fudge into the prepared baking dish.
  • Evenly sprinkle the remaining M&M’s and mini M&M’s on top of the cookie dough fudge. Very gently press the M&M’s into the top of the fudge. Cover tightly and refrigerate for at least 2 hours to overnight.
  • Remove the fudge from the refrigerator and slice the fudge into 25 squares, 5 pieces across and 5 pieces down.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days.
  • To Freeze: For longer storage, tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag for up to 3 months.
Tips:
  • Since this is an edible cookie dough recipe, the flour needs to be microwaved to make certain to kill any pathogens. After the flour completely cools, the flour may need to be sifted because sometimes when either heating the flour in the microwave or the oven, small clumps form due to the moisture.
  • Freezing the M&M’s and mini M&M’s before adding to the cookie dough and then the melted white chocolate mixture keeps the M&M’s from coloring the fudge with the candy coating.
  • I like to line my pan with parchment paper so you can easily remove the fudge from the square pan to slice.
  • To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.

Nutrition Info

Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 102mg | Fiber: 1g | Sugar: 33g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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