Hey, y'all! If you love milk and cookies, this Milk and Cookies Fudge is about to become a favorite. Made with creamy white chocolate, sweetened condensed milk, mini chocolate chips, and crushed chocolate chip cookies, it's an easy no-bake treat that's rich, creamy, and full of nostalgic flavor.
Milk and Cookies Fudge
Every bite is loaded with creamy white chocolate, crunchy cookie pieces, and mini chocolate chips for the perfect mix of textures. Best of all, this no-bake fudge comes together in just a few minutes, making it an easy dessert to keep on hand for holidays, gift boxes, or whenever you're craving something sweet.
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Milk and Cookies Fudge Ingredients
- 4 tbsp. unsalted butter
- 14 oz can of sweetened condensed milk
- 3 c. white chocolate chips
- 2 tsp. vanilla extract
- 1 c. chocolate chip cookies, crumbled
- 1 c. mini chocolate chips
How to Make Milk and Cookies Fudge
- In a medium saucepan, combine the butter, sweetened condensed milk, and white chocolate chips. Cook over medium-low heat, stirring constantly, until smooth and fully melted. Remove from the heat.
- Stir in the vanilla, ½ cup of the crushed cookies, and ½ cup of the mini chocolate chips. Mix just enough to combine, leaving streaks of chocolate for a marbled look.
- Pour the mixture into a parchment-lined 8×8-inch baking dish. Sprinkle the remaining crushed cookies and mini chocolate chips over the top.
- Refrigerate for at least 2 hours, or until firm. Slice into squares and serve.
Pro Tips For Making This Recipe
- Stir just enough to create chocolate swirls instead of fully mixing them in.
- Any chocolate chip cookies work well for this recipe.
- Store in an airtight container for 3–4 days at room temperature or up to 2 weeks in the refrigerator.
- Try different cookies and toppings, like peanut butter cookies or shortbread with a raspberry drizzle, to create your own variation.
Frequently Asked Questions
Sure can! Just know it’ll change the flavor profile. You’ll get a richer, more intense fudge without the creamy sweetness of white chocolate.
Nope! Feel free to use your favorite cookie and toppings to make it your own. Use peanut butter cookies for that classic chocolate-peanut butter combo. Or crushed shortbread cookies and serve with a drizzle of raspberry sauce to add that sweet, tart taste of summer berries. The options are endless!
Absolutely! Wrap it up tight and freeze for up to 2 months. Just let it thaw in the fridge before serving.
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Milk and Cookies Fudge
Milk and Cookies Fudge
Ingredients
- 4 tbsp. unsalted butter
- 14 oz can of sweetened condensed milk
- 3 c. white chocolate chips
- 2 tsp. vanilla extract
- 1 c. chocolate chip cookies crumbled
- 1 c. mini chocolate chips
Instructions
- In a medium saucepan, combine the butter, sweetened condensed milk, and white chocolate chips. Cook over medium-low heat, stirring constantly, until smooth and fully melted. Remove from the heat.
- Stir in the vanilla, ½ cup of the crushed cookies, and ½ cup of the mini chocolate chips. Mix just enough to combine, leaving streaks of chocolate for a marbled look.
- Pour the mixture into a parchment-lined 8×8-inch baking dish. Sprinkle the remaining crushed cookies and mini chocolate chips over the top.
- Refrigerate for at least 2 hours, or until firm. Slice into squares and serve.
Notes
- Stir just enough to create chocolate swirls instead of fully mixing them in.
- Any chocolate chip cookies work well for this recipe.
- Store in an airtight container for 3–4 days at room temperature or up to 2 weeks in the refrigerator.
- Try different cookies and toppings, like peanut butter cookies or shortbread with a raspberry drizzle, to create your own variation.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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