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–+ servings
Cookies and Cream Fudge

Decadent Cookies and Cream Fudge That’ll Melt Your Heart

This Cookies and Cream Fudge is a creamy, no-bake treat that combines vanilla fudge with chocolate cookies, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 7 minutes
Chilling Time 3 hours
Total Time 3 hours 17 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudge Base
  • 3 cups white chocolate chips Creates a sweet and creamy base; substituting with semi-sweet chocolate adds depth.
  • 1 can (14 oz) sweetened condensed milk Provides moisture for a fudgy texture; extra marshmallow cream can save the day if needed.
  • 1 jar (7 oz) marshmallow cream (fluff) Gives the fudge its dreamy creaminess; if you're in a pinch, more condensed milk works too.
  • 1 teaspoon vanilla extract Enhances the overall flavor; for the best taste, don’t skip it.
For the Crunch
  • 20 pieces chocolate sandwich cookies (e.g., Oreos), coarsely chopped Infuses the fudge with delightful bits of cookie; feel free to swap with your favorite cookie variety.
  • a pinch salt Balances sweetness beautifully; a little goes a long way!
  • extra pieces cookie pieces Perfect for topping the fudge for added texture and visual appeal.

Equipment

  • 9x9-inch baking dish
  • medium saucepan
  • spatula

Method
 

Step-by-Step Instructions for Cookies and Cream Fudge
  1. Prepare Pan: Line a 9x9-inch baking dish with parchment paper, allowing the edges to hang over for easy removal.
  2. Melt Base: In a medium saucepan, combine white chocolate chips and sweetened condensed milk over low heat. Stir continuously for about 5 to 7 minutes until melted.
  3. Add Marshmallow Cream: Remove from heat and stir in marshmallow cream and vanilla extract until fully integrated and silky.
  4. Fold in Cookies: Carefully fold in coarsely chopped chocolate sandwich cookies, reserving a few pieces for topping.
  5. Set: Spread the mixture into the prepared baking dish, smooth the top, and sprinkle reserved cookie pieces on top.
  6. Chill & Slice: Refrigerate for at least 3 hours until firm, then cut into squares.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 15mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Freezing is possible for up to 3 months.

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