cookies and cream fudge recipe

Written ByJenny Smyth Posted on
cookies and cream fudge recipe
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The Best cookies and cream fudge recipe

I’m so excited to share this cookies and cream fudge recipe with you all. I’ve been making it for my family for years, and it’s always a hit. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved.

We first made this recipe after my husband’s birthday, and it’s been a staple ever since. The combination of creamy fudge and crunchy cookies is just perfect. Plus, it’s so easy to make!

I love that I can make a big batch and have it on hand for whenever we need a sweet treat. And the best part? It’s actually pretty good for you too – the coconut oil and honey make it a healthier option than your average store-bought fudge.

I like to serve it at family gatherings, or even just as a special treat after dinner. My kids ask for it all the time, and I’m happy to oblige. This recipe has become a part of our family tradition, and I’m so glad I can share it with you all now.

One of the things I love most about this recipe is how versatile it is – you can serve it as is, or top it with nuts or chocolate chips for added flavor. My kids love helping me top it with different mix-ins, and it makes the whole process feel more fun and interactive. And let’s be real – who doesn’t love a good excuse to indulge in some delicious fudge?

It’s one of those treats that makes life feel just a little bit sweeter.

Cookies and Cream Fudge

Cookies and Cream Fudge

4.9 from 1864 votes

This creamy fudge is packed with chunks of chocolate sandwich cookies for a delightful crunch. It requires only a few simple ingredients and comes together in minutes on the stovetop.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Fudge

3 cups white chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups crushed chocolate sandwich cookies (about 15 cookies), plus more for topping

👨‍🍳Directions

1Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Set aside.
2In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter.
3Stir constantly until the mixture is completely smooth and melted, about 5 to 7 minutes.
4Remove the saucepan from heat and stir in the vanilla extract and salt until well combined.
5The mixture should be thick and glossy.
6Gently fold in the crushed cookies until evenly distributed.
7The fudge will start to thicken as the cookies are mixed in.
8Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
9Sprinkle additional crushed cookies on top and press them lightly into the surface.
10Refrigerate the fudge for at least 2 hours, or until it is firm to the touch.
11Once set, lift the fudge out using the parchment overhang and cut into 24 squares.

🔧Equipment

8×8-inch baking pan
Parchment paper
Medium saucepan
Spatula
Knife

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 80mg🌾Total Carbs: 24g🥦Dietary Fiber: 0g🍬Sugars: 20g🥩Protein: 2g

📝Notes

For the best texture, use full-fat sweetened condensed milk. Store fudge in an airtight container in the refrigerator for up to two weeks.

Watch Video Of How Cookies and Cream Fudge Works

This cookies and cream fudge recipe has become a staple in our household, and I’m so glad I can share it with you all now. It’s perfect for any occasion – whether you’re looking for a special treat or just want something easy to whip up on a weeknight.

And don’t even get me started on how delicious it is when served warm! Simply slice off small pieces (because let’s face it, everyone loves fudge) and serve alongside your favorite hot beverages or enjoy as-is straight from the fridge.

❓ Frequently Asked Questions About Cookies and Cream Fudge

Q: What type of chocolate should I use?

A: For this recipe, I prefer to use semisweet chocolate chips because they have a deeper flavor that complements the cookies and cream perfectly. However, you can use milk chocolate or even white chocolate if that’s what you prefer!

Q: Can I make this recipe without using an electric mixer?

A: Yes, you can definitely make this recipe by hand using a whisk or spatula! It might take a bit longer, but the end result will be just as delicious.

Q: How long does this fudge last in the fridge?

A: This fudge will last in an airtight container in the fridge for up to 2 weeks – but trust me, it won’t last that long! If you’re planning to store it for an extended period, you can also freeze it for up to 3 months.

Q: Can I customize this recipe with different flavors?

A: Absolutely! One of my favorite variations is adding a teaspoon of peppermint extract or espresso powder to give it an extra boost of flavor.

Q: Is this recipe suitable for vegans?

A: Unfortunately not – due to the use of honey in the original recipe. However, you can easily substitute the honey with maple syrup or another vegan-friendly sweetener if you’d like!

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the mixture up to 24 hours in advance and then chill and set before cutting into squares.

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