For Cookie Dough
⅓ cup unsalted butter, softened to room temperature
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
2 tablespoons cream
½ cup all-purpose flour

For Fudge
⅓ cup light brown sugar
⅓ cup unsalted butter
Pinch kosher salt
⅓ cup cream
5 cups confectioners’ sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips

1. Line an 8×8 square pan with parchment paper or aluminum foil.

2. Combine butter and sugar in a medium-sized mixing bowl and beat until light and fluffy. Add vanilla, salt, and cream and mix. Add flour and mix until just combined.

3. To make the fudge, in a medium saucepan, combine brown sugar, butter, salt, and cream over low heat until brown sugar is dissolved. Remove from heat and stir in powdered sugar, one cup at a time, until the mixture is smooth and thick. Stir in vanilla.

4. Add cookie dough to the fudge and stir to combine. Fold in chocolate chips and spread fudge into prepared baking pan. Chill until set, at least 4 hours. Cut into squares and enjoy for up to a week in the refrigerator.

Nikki Bowman
Written by Nikki Bowman
Nikki Bowman, a West Virginia native, is the founder and owner of New South Media, Inc., which publishes the critically acclaimed WV Living, WV Weddings, West Virginia Focus, Explore, and Morgantown magazines. In January 2015, her company also took over the editorial and design of Wonderful West Virginia magazine. She graduated from West Virginia University and received her master’s degree in Writing from DePaul University in Chicago.