Cookies and Cream Fudge

Try this delicious Cookies and Cream Fudge recipe
Cookies and Cream Fudge


This simple cookies and cream fudge recipe uses both white and milk chocolate and has the added texture and flavor of the crushed cream-filled chocolate cookies to make it that much more irresistible.


  • 1 Cup sugar
  • 3/4 Cups butter
  • 5 Ounces sweetened condensed milk
  • 14 Ounces white chocolate chips
  • 10 Ounces milk chocolate chips
  • 7 Ounces marshmallow cream
  • 3 1/2 Ounces cream filled cookies, crushed
  • Pinch of salt


Combine the sugar, butter, and evaporated milk in a medium saucepan over medium heat. Stir constantly until the mixture comes to a boil and then cook for an additional 3 minutes (stirring). Remove from the heat, and add the white chocolate, milk chocolate, and marshmallow cream. Stir until the chocolate melts. Add in the cookies and pinch of salt. Stir to combine. Pour the fudge into a greased 9-inch pan. Cover and chill until firm, about 2 hours. Then, slice and serve.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.