If you love cookies and cream (and who doesn’t?!), you need to try this Cookies and Cream Fudge. It’s rich, creamy, and packed with chunks of Oreo cookies in every bite.
The best part? It’s super simple to make—no fancy tools or candy thermometers required. Perfect for holidays, gifts, or just a sweet treat to share (or keep all to yourself).
Let’s make it together!
What You’ll Need
Ingredients:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 Oreo cookies, roughly chopped (plus extra for garnish)
Tools:
- Medium saucepan
- Heatproof spatula
- 8×8-inch baking pan
- Parchment paper
- Measuring cups/spoons
Pro Tips
- Don’t overheat the chocolate. Melt the white chocolate on low heat to avoid burning—it should be smooth and creamy.
- Chop the cookies roughly. You want chunks of Oreos in the fudge, not tiny crumbs, for the best texture.
- Prep your pan. Line your baking pan with parchment paper before you start to make removing the fudge a breeze.
- Work quickly. Once the fudge is ready, it sets fast, so have everything prepped and ready to go.
- Garnish for looks. Sprinkle extra cookie pieces on top for that extra wow factor!
Substitutions and Variations
- No white chocolate chips? Use a chopped white chocolate bar instead.
- Try different cookies. Swap the Oreos for another chocolate sandwich cookie or even chopped chocolate chip cookies for a fun twist.
- Extra flavor: Add a pinch of salt or swirl in a bit of melted dark chocolate for contrast.
How to make it
1. Melt the White Chocolate
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
2. Add Vanilla and Cookies
Remove the saucepan from heat and stir in the vanilla extract. Gently fold in the chopped Oreos, reserving a handful for topping. Mix just enough to combine without breaking the cookies too much.
3. Pour into the Pan
Pour the fudge mixture into an 8×8-inch baking pan lined with parchment paper. Use a spatula to spread it evenly. Press the reserved cookie pieces gently into the top for decoration.
4. Chill the Fudge
Place the pan in the refrigerator and let the fudge set for at least 2-3 hours, or until firm.
5. Cut and Serve
Once the fudge is firm, lift it out of the pan using the parchment paper. Cut into squares with a sharp knife and serve!
Leftovers and Storage
- Store the fudge in an airtight container in the fridge for up to 2 weeks.
- You can also freeze the fudge for up to 3 months—just thaw it in the fridge before serving.
Conclusion
Cookies and Cream Fudge is the ultimate treat for Oreo lovers—it’s rich, creamy, and loaded with cookie goodness in every bite. It’s so easy to make, you’ll find yourself whipping it up for every occasion. Try it out, and let me know how it turned out in the comments! Did you stick with the classic or add your own twist? Happy snacking! 🍪✨
