Instructions

1. Add the sugars and the butter to a mixing bowl and cream together until light and fluffy (about 3 minutes.)
2. Add the milk and the vanilla extract and continue mixing for another 2 minutes.
3. Add the flour to the bowl.  (A note about the flour:  Although the risk is super small, Raw Flour can have food-borne germs like Salmonella or E. coli. If you are worried about eating the raw flour in the cookie dough fudge you can heat-treat the flour first. All you need to do is spread the flour on a parchment paper-covered cookie sheet and place it in an oven preheated to 200 degrees for 15-20 minutes.)
4. Mix until combined and set aside.
5. Add the White Chocolate Chips and the Sweetened Condensed Milk to a medium saucepan.
6. Heat the ingredient on medium-low heat until the white chocolate chips are melted. Stir continuously during the melting process.
7. Pour the melted white chocolate mixture over the cookie dough and stir until combined.
8. Add the Mini Chocolate Chips to the fudge mixture.
9. Fold the chocolate chips into the fudge mixture.
10. Line an 8×8″ baking pan with parchment paper.
11. Pour the fudge mixture into the pan.
12. Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the fudge.
13. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
14. Remove from the refrigerator and cut into individual pieces.