Cookies and Cream Fudge

Why You’ll Love This Recipe

I love this fudge because it takes less than ten minutes on the stovetop, uses only a handful of pantry staples, and sets up firm without any fussing over sugar thermometers. Each square looks show-stopping with its cookies-and-cream marbling yet tastes like the easiest treat I make all season.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White chocolate chips

• Sweetened condensed milk

• Unsalted butter

• Pure vanilla extract

• Pinch of fine sea salt

• Chocolate sandwich cookies (Oreos), roughly chopped

directions

1. I line an 8-inch square pan with parchment, leaving overhang for easy lifting.

2. In a heavy saucepan over medium-low heat, I combine white chocolate chips, condensed milk, and butter. I stir constantly until the chips melt and the mixture is smooth and glossy.

3. Off the heat, I stir in vanilla and salt, then fold in most of the chopped cookies—saving a handful for the top.

4. I scrape the fudge into the prepared pan, smoothing the surface. I press the reserved cookie pieces gently on top for a pretty finish.

5. I refrigerate the pan at least 3 hours, or until the fudge is firm enough to cut. I lift it out by the parchment, slice into neat squares, and serve.

Servings and timing

• Makes about 36 bite-size pieces

• Hands-on time: 10 minutes

• Chill time: 3 hours

• Total: roughly 3 hours 10 minutes (mostly inactive)

Variations

• I swirl 2 tablespoons peanut butter into the hot fudge for a cookies-n-cream-meets-PB twist.

• For double-chocolate impact, I use dark chocolate Oreos or mix in mini chocolate chips before chilling.

• A sprinkle of crushed peppermint candies on top turns this into a festive holiday version.

• If I’m dairy-free, I swap in coconut sweetened condensed milk and dairy-free white chips—texture stays creamy.

storage/reheating

I store pieces in an airtight container with parchment between layers. The fudge keeps 1 week in the fridge or 2 months in the freezer. It stays firm at room temperature for party trays—no reheating required.

FAQs

What keeps the fudge from getting grainy?

I melt the chocolate low and slow and stir constantly; overheating can cause seized, gritty texture.

Can I use white baking bars instead of chips?

Yes—I chop them finely so they melt evenly with the condensed milk.

Do I have to refrigerate the fudge to set?

Chilling guarantees clean cuts, but it will also set at cool room temp overnight if fridge space is tight.

How long can I store frozen fudge?

Up to two months. I wrap pieces well in plastic, then place in a freezer bag. I thaw overnight in the fridge before serving.

Can I double the recipe?

Absolutely—I pour the larger batch into a 9 × 13-inch pan; thickness and chill time remain about the same.

Conclusion

This Cookies and Cream Fudge delivers creamy white-chocolate richness, crunchy cookie bursts, and stress-free prep. It’s my secret weapon for last-minute gifts, bake-sale stars, or sweet cravings that can’t wait—just melt, fold, chill, and enjoy.