Nutella Peanut Butter Cookie Dough Fudge

This Nutella peanut butter cookie dough fudge combines the best of the dessert world – Nutella, peanut butter AND cookie dough! This is not your average sweet treat fudge.

 I have been seeing cookie dough fudge floating around on Pinterest ever since Lindsay released her first book The Cookie Dough Lover’s Cookbook. I’m a huge fan of fudge but rarely is it made in my kitchen. I’m not sure why. I guess we are more likely to eat a plate of cookies than a giant pile of fudge.

Until now.

 This fudge is definitely more on the decadent side but then again anything with the title “Nutella peanut butter cookie dough fudge” is going to be decadent…am I right? The fudge taste almost exactly like eating raw cookie dough but with a lot less guilt. With the addition of peanut butter and Nutella it takes this classic flavor and just puts it over the top. I’m pretty sure I was on a massive sugar high the day I made this.

I will say that this fudge get really soft when kept out of the fridge so I prefer keeping it chilled and to just steal a piece every time I open the refrigerator door…

Nutella Peanut Butter Cookie Dough Fudge

This Nutella peanut butter cookie dough fudge combines the best of the dessert world - Nutella, peanut butter AND cookie dough! This is not your average sweet treat fudge.

Yield: 9x9 pan

Prep Time: 20 minutes

Cook Time: 3 hours cooling time

Ingredients:

For cookie dough:

  • 1/3 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla bean paste
  • Pinch of kosher salt
  • 2 tablespoons heavy cream
  • 1/2 cup all-purpose flour

For fudge:

  • 1/3 cup brown sugar
  • 1/3 cup butter
  • Pinch of kosher salt
  • 1/3 cup heavy cream
  • 5 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 cup Nutella
  • 1/4 cup peanut butter
  • 1/2 cup mini-chocolate chips

Slightly adapted from The Cookie Dough Lover's Cookbook

Directions:

Prepare a 9 x 9-inch dish by lining it with a piece of parchment paper, set aside.

For cookie dough:
In a bowl of an electric mixer, add butter, sugar and brown sugar. Beat for about 3 minutes until fluffy.

Add in vanilla bean paste, salt and half and half.

Mix in flour until just combined. Set aside.

For fudge:
In a medium-sized saucepan, add brown sugar, butter, salt and half and half. Cook over low heat until the sugar is dissolved.

Take off the heat and stir in powdered sugar 1 cup at a time.

Once incorporated, add vanilla bean paste, Nutella, peanut butter and cookie dough base. At this point, the mixture should be room temperature.

Stir in chocolate chips and spread into prepared pan. Add to the refrigerator and let harden. Store in the fridge and keep cool. If you try to store the fudge at room temperature it will be too soft.


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