Cookies and Cream Fudge

Forget about that waxy store-bought stuff. This Cookies and Cream Fudge is melt-in-your-mouth creamy and loaded with the perfect chocolatey crunch. You get a rich white chocolate base speckled with cookie bits in every single bite.

Most recipes rely on sweetened condensed milk, but we are doing things differently here. We use the “Fantasy Fudge” method with marshmallow fluff and evaporated milk. This swap creates a lighter texture that isn’t cloyingly sweet.

Best of all, you can leave your candy thermometer in the drawer. We use a simple 5-minute magic timer technique to get perfect results every time. It comes together on the stovetop in just 15 minutes. It is the perfect addition to a dessert board alongside my classic Christmas Fudge or a thoughtful homemade gift.

Why You’ll Fall in Love with This Cookies and Cream Fudge Recipe

There is a reason this specific method is my absolute favorite. Once you try it, you will never go back to the microwave versions.

• Fail-Proof Texture: We use marshmallow fluff in this recipe. This ingredient guarantees a smooth consistency every single time. It acts as an insurance policy against crystallization, so you never end up with grainy sugar.
• No Special Equipment: You don’t need a candy thermometer to make this. Simple timing does all the work. If you can set a timer for five minutes, you can master this dessert.
• Incredible Flavor Balance: White chocolate can be overwhelming on its own. The addition of the dark cocoa cookies cuts through the sugar perfectly. It tastes just like the premium squares you buy at seaside candy shops.
• Speedy Preparation: The entire process takes just 15 minutes from start to finish. It is just as fast as my 2 Ingredient Peanut Butter Fudge, but the result tastes much more gourmet.
• Budget Friendly: You get a massive batch of high-end treats for the cost of a bag of chips and some sugar. It is the ultimate high-value dessert for holiday gifting.

Ingredients for Cookies and Cream Fudge

You really only need a handful of pantry staples to pull this off. However, candy making relies on specific chemical reactions, so please stick closely to this list.

• Granulated Sugar: You will need 1 1/2 cups of standard white sugar. This provides the sweetness and the necessary bulk. When you boil it properly, it changes structure to hold the fudge together firmly once it cools.
• Unsalted Butter: Use 6 tablespoons cut into small cubes. Cubing the butter helps it melt quickly and evenly into the sugar mixture. I prefer unsalted butter to control the flavor, but salted works if that is all you have on hand.
• Evaporated Milk: Measure out 1/3 cup. Please double-check your can label carefully. Don’t mistake this for sweetened condensed milk! Condensed milk is thick and sticky, while evaporated milk is liquid like regular milk. Using the wrong one is the most common reason this recipe fails.
• Marshmallow Fluff: You need 1 cup of jarred marshmallow creme. This ingredient is the secret weapon that makes this “Fantasy Fudge.” It acts as a stabilizer to prevent sugar crystals from forming, which ensures your dessert is smooth rather than gritty.
• White Chocolate Chips: Since white chocolate is the primary flavor here, I highly recommend using a premium brand like Ghirardelli. Cheaper store-brand chips often contain waxy stabilizers that resist melting or turn oily when heated.
• Vanilla Extract: A half teaspoon rounds out the flavor profile and cuts through the intense sweetness.
• Sandwich Cookies: You need about 15 cookies total. Crush 10 for the filling and chop 5 for the topping. You can use original Oreos or a generic brand. Store-brand cookies are often slightly drier, which actually helps them stay crunchy in the warm fudge mixture.

If you buy a family-size pack of cookies and have extras, you should definitely use them to make my Cookies and Cream Brownies next!

How to Make Cookies and Cream Fudge

Step 1: Prep is Key

You must prepare your workstation before you even turn on the stove. This fudge sets incredibly fast once it comes off the heat, so it waits for no one. Line an 8×8 inch square baking pan with parchment paper or aluminum foil.

Make sure you leave a good amount of overhang on the sides. These will act as handles later so you can lift the entire block out for easy slicing. Lightly grease the lining with non-stick spray. If you enjoy making treats like my Mummy Fudge, you know that proper pan preparation is half the battle.

Step 2: The Boil

Grab a large heavy-bottomed saucepan to prevent hot spots. Combine the granulated sugar, butter cubes, and evaporated milk in the pan and place it over medium heat. You need to stir this constantly as the butter melts.

Watch closely for a “full rolling boil.” This is different from a gentle simmer. You want big bubbles bursting aggressively across the entire surface of the liquid. They shouldn’t disappear or stop bubbling when you stir the mixture.

Step 3: The 5-Minute Rule

The second you see that rolling boil, start your timer. You must boil this mixture for exactly five minutes. Don’t guess and don’t rely on your intuition here.

Continue to stir the entire time to ensure the sugary bottom doesn’t scorch or burn. This specific five-minute boil brings the sugar to the “soft-ball stage.” This chemical change allows the fudge to set firmly at room temperature without you needing to fiddle with a candy thermometer.

Step 4: The Mix

Remove the pan from the heat immediately when the timer goes off. Dump in the marshmallow fluff, white chocolate chips, and vanilla extract all at once. Now use some muscle.

Beat the mixture vigorously with a sturdy wooden spoon. The residual heat will melt the chips and fluff rapidly. You will see the mixture transform before your eyes from a runny liquid into a thick, glossy, and smooth batter.

Step 5: The Fold

Pour the coarse cookie crumbs into the white chocolate base. Fold them in gently just until they are incorporated. You want to keep the chunks big and crunchy rather than turning them into crumbs.

Work quickly because the fudge will start to stiffen as it cools. Pour the thick mixture into your prepared pan and spread it into an even layer. Immediately press the remaining chopped cookies onto the top for a beautiful finish.

Pro-Tips for Perfect Fudge Every Time

We have all been there. You get distracted for a split second, and the bottom of the pan catches slightly. If this happens, don’t scrape the bottom of the pan when pouring your mixture. Leave that burnt layer behind or your entire batch will taste scorched.

Patience pays off when cooling your dessert. I recommend letting it set at room temperature for about two to three hours. This prevents condensation from forming on the surface, which can make the top sticky. However, you can pop it in the fridge if you are in a rush.

Presentation is everything when gifting this treat. Lift the entire block out of the pan using the parchment handles and place it on a cutting board. Run a large sharp knife under warm water and wipe it dry. Slice firmly and wipe the blade clean between every single cut for bakery-quality squares.

Variations and Add-Ins

Mint Oreo Fudge: You can easily transform this into a winter wonder. Simply swap the vanilla extract for peppermint extract and use Mint Oreos instead of the standard ones. If you are a fan of my Mint Brownies, this refreshing twist is calling your name.

Holiday Colors: This recipe is a blank canvas for festive decorations. Toss some red and green sprinkles on top right after you press in the cookie pieces. It looks adorable nestled in a gift box next to my Christmas Fudge.

Golden Oreo Version: You might prefer a pure vanilla flavor profile. Use Golden Oreos instead of the chocolate version for a buttery and rich variation. The monochrome look is elegant, and the taste is surprisingly different.

Storage and Freezing Instructions

You can absolutely store this fudge right on your counter. Just pop the squares into an airtight container and keep them at a cool room temperature. It will stay fresh and delicious for up to two weeks.

Yes, you can freeze this recipe! Wrap the block tightly in plastic wrap and then add a layer of aluminum foil for extra protection. This keeps it safe from freezer burn for up to three months.

When you are ready to eat, let it thaw on the counter rather than in the fridge. This simple trick prevents sticky condensation or “sweating” from forming on the surface. It tastes just as good as the day you made it.

What to Serve with Fudge

This rich dessert demands a drink that can hold its own. Serve it with a strong cup of black coffee or a steaming mug of hot chocolate. The slight bitterness of the coffee cuts through the white chocolate sweetness perfectly.

You can also make this the centerpiece of your holiday gifting. I love tucking these squares into a festive tin alongside my Christmas Cookies or Italian Christmas Cookies. It creates a stunning variety of textures and flavors that looks professionally made.

FAQs About Cookies and Cream Fudge

More Easy Fudge and Sweet Treats

If you love the creamy, crunchy texture of this cookies and cream fudge, you need to check out these other easy desserts. They are perfect for gifting, parties, or just satisfying a chocolate craving!

• Cookies and Cream Brownies: Double down on the Oreo flavor with these rich, fudgy brownies.
• 2 Ingredient Peanut Butter Fudge: Whip up this incredibly easy, creamy peanut butter fudge in just minutes.
• Red Velvet Oreo Cheesecake: Impress your guests with this stunning and delicious Oreo-crust cheesecake.
• Christmas Fudge: A classic, rich chocolate fudge that is perfect for holiday gifting.

Whether you are filling a holiday cookie tin or just treating yourself to something sweet, these recipes are quick, delicious, and sure to be a hit. Enjoy!

Enjoy Your Homemade Cookies and Cream Fudge

You are going to be obsessed with how simple this recipe is. It is truly the best Cookies and Cream Fudge you will ever make. You get that perfect creamy texture in just 15 minutes without messing with a difficult candy thermometer.

I can’t wait for you to whip up a batch for your family this week. Please leave a comment below and let me know how it turned out! I love hearing about your kitchen adventures.

Don’t forget to follow me on Facebook for more easy dessert ideas. I’m always pinning new treats that are perfect for busy bakers like you.

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