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 and microwave for 1 minute. Allow the flour to cool completely, then sift it to remove any small clumps.
Place 1 cup of plain M&M’s and ½ cup of plain mini M&M’s into separate quart-size Ziploc bags, and put them in the freezer while making the rest of the recipe.
In a medium-sized mixing bowl, use a handheld mixer to cream together the softened butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1½-2 minutes.
Reduce the mixer speed to low and add the sifted flour. Mix just until all 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 with frozen M&M’s from the freezer and stir them into the butter and flour mixture using a wooden spoon.
Spoon the white chocolate mixture into the cookie dough and stir 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. Gently press the M&M’s into the top of the fudge.
Cover the dish tightly and refrigerate for at least 2 hours to overnight.
Once chilled, remove the fudge from the refrigerator and slice it into 25 squares, 5 pieces across and 5 pieces down.
Enjoy!
