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Milk and Cookies Fudge

Milk and Cookies Fudge

JC Phelps
This Milk and Cookies Fudge is rich, creamy, and packed with nostalgic cookies-and-cream flavor everyone will love.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 416 kcal

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

Calories: 416kcalCarbohydrates: 46gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 21mgSodium: 104mgPotassium: 156mgFiber: 1gSugar: 40gVitamin A: 139IUVitamin C: 0.3mgCalcium: 106mgIron: 0.5mg
Keyword Milk and Cookies Fudge
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