Cookies & Cream Fudge (10 Minutes)
Okay, I have to admit it—I’m a sucker for anything that reminds me of those carefree days as a kid, sneaking Oreos from the cookie jar and pretending I was making the fanciest desserts. This Cookies & Cream Fudge takes me straight back to those moments, but with zero fuss and a little grown-up twist. Imagine melting smooth, creamy white chocolate that smells like heaven, then mixing in those crunchy cookie bits for a super satisfying texture. The best part? You can whip this up in just 10 minutes—perfect for when you want something sweet and impressive without spending all afternoon in the kitchen. Trust me, once you try this, it’ll be your go-to quick treat for any sweet tooth emergency.
Quick Facts
- Yield: Serves 16-20 small squares
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
For the Main Dish:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 ½ cups finely crushed chocolate sandwich cookies (Oreos work best)
- A pinch of salt
How I Make It
Step 1:
Grab a medium saucepan and combine the white chocolate chips and sweetened condensed milk over low heat. Stir gently but continuously to prevent scorching—this mixture should melt into a silky, creamy pool within about 3-4 minutes. Keep your eyes on the pot, because burnt white chocolate is no one’s friend.
Step 2:
Once melted and smooth, take the saucepan off the heat and stir in the vanilla extract and a pinch of salt to brighten the flavors. The fudge base should now be luxuriously thick and glossy.
Step 3:
Gently fold in the finely crushed cookies—leave a few bigger pieces in there if you love that extra crunch surprise. This will add the perfect cookies & cream texture.
Step 4:
Line an 8×8-inch pan with parchment paper or lightly grease it. Pour the fudge mixture evenly into the pan. Use a spatula to smooth the top so it’s nice and even.
Step 5:
Sprinkle a few extra cookie crumbs on top for that final “wow” factor. It looks so inviting and makes every bite a joy.
Step 6:
Pop the pan in the fridge for at least 2 hours to set. When firm, cut into bite-sized squares and enjoy! You’ll love how creamy and rich the fudge is with those crunchy cookie bits.
Variations & Tips
- Swap white chocolate chips for milk or dark chocolate chips for a twist in flavor.
- Add a handful of chopped nuts like pecans or walnuts for extra crunch.
- If you don’t have vanilla extract, a splash of almond extract works beautifully.
- Crush cookies coarsely if you want chunkier bites, or pulse finely in a food processor for a smoother texture.
- Use mini cookie pieces on top as garnish for a pretty finish.
- Feel free to add a tablespoon of softened butter for an even creamier fudge.
How I Like to Serve It
This fudge is perfect cut into small squares as party favors or as a quick treat after dinner. It’s super fun for cookie-themed bake sales or holiday dessert trays. Also, it pairs wonderfully with a cup of strong coffee or cold milk for those cozy snack moments.
Notes
- Store leftovers in an airtight container in the fridge for up to 1 week.
- If fudge becomes too hard after refrigeration, let it sit at room temperature for a few minutes before serving for soft, melt-in-your-mouth bites.
Closing: This Cookies & Cream Fudge is one of those recipes that feels indulgent and special but comes together so fast, you’ll want to make it again and again.