This Cookies and Cream Fudge recipe is an easy-to-make, decadent treat that combines a creamy white chocolate that’s loaded with chopped chocolate sandwich cookies and chilled into a thick layer of fudge. And the best part—it basically tastes just like the ice cream!
This cookies and cream fudge recipe post is made in partnership with my friends over at Domino® Sugar. All opinions and views expressed below are 100% my own. Thank you for continuing to support the brands that help make Beyond the Butter® possible!
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Cookies and Cream Fudge
I've been wanting to add an easy fudge recipe to my recipe box for quite some time, so I'm excited to be sharing Cookies and Cream Fudge with you today!
It's sweet and creamy with small bits of delicious chocolate sandwich cookies folded in. And a favorite part of mine is it's made with Domino® Golden Sugar. It's a cup-for-cup, less processed replacement for white granulated sugar!
With this recipe, there's no baking involved, but you will need to use a saucepan over some medium heat for one part. It yields 36 pieces, but they can be cut into larger squares or bars.
If you're looking for an easy treat to gift to your loved ones this holiday season, this is it!
Ingredients Needed to Make Cookies and Cream Fudge
You will only need the following 8 ingredients to make this easy cookies and creamy fudge:
- Unsalted Butter. Just 1/2 cup or 1 stick is needed.
- Domino® Golden Sugar. This is a less processed, cup-for-cup replacement for white granulated sugar. And bonus, you get a nice hint of molasses flavor too!
- Heavy Cream. Not to be confused with evaporated milk or sweetened condensed milk, which are sometimes used in fudge recipes. This also goes by the name heavy whipping cream as well.
- Vanilla Extract. Pure is best. And if you forget to add it or don't have it, don't sweat it!
- Salt. Just a pinch or 1/8 teaspoon.
- White Chocolate. Good quality white chocolate bars are best for this cookies and cream fudge recipe. You want it to have at least 20% cocoa butter in it.
- Marshmallow Creme. You can usually find this in your grocery store aisle with the peanut butter and jelly.
- Chocolate Sandwich Cookies. You'll need 24 chocolate sandwich cookies which get crushed up into small pieces. You can do this in a small food chopper or a well-sealed plastic bag and the back of a wooden spoon. Keep a few extra to chop up and add to the top of the cookies and cream fudge before placing it into the refrigerator to chill.
Swap out the extract. Instead of using vanilla extract, try some peppermint extract for a fun, mint cookies and cream fudge version!
Try white chocolate chips. While most don't contain cocoa butter, these can be used as an acceptable substitute for white chocolate bars.
I do not recommend subbing salted butter for unsalted butter because the amount of salt used in butter is tough to determine. It's better to use unsalted and just add in the pinch of salt. I also did not test this recipe using melted marshmallows in place of marshmallow creme.
How to Make Cookies and Cream Fudge
Let the mixture come to a boil. It's important to bring the unsalted butter, Domino® Sugar, heavy cream, vanilla extract, and salt mixture to a full rolling boil. And while this is happening you should be continuously stirring the mixture as well.
Use a candy thermometer. For the best results, use a candy thermometer! Place it in the mixture as it begins to boil. Once the thermometer reaches the "soft ball stage", you can then remove it from the heat. And I mentioned this above, but make sure to continuing stirring while doing this.
If you do not have a candy thermometer, you can bring the mixture to a full rolling boil and then let it continue to boil for another 5-6 minutes. And yes, keep stirring.
Crush the cookies. But don't go overboard! You want to see the small pieces as you cut into this heavenly fudge! Use a food chopper or well sealed bag and a heavy wooden spoon to break up the cookies in bits. And save some extra crushed cookies to add over the top of the fudge once you spread it out into the pan.
Let it set. The hardest part, or the most time consuming, is letting the cookies and cream fudge set. For the best results, refrigerate it for a minimum of 4 hour or overnight. If you're in a mad hurry, you can place it into the freezer for about 2 hours.
Use a hot knife. For clean cuts, run a large sharp knife under hot water. Dry it off with a towel then make your cut. Repeat until you have made all your cuts.
Keep it chilled. Any leftover cookies and cream fudge should be kept in a well sealed food container for up to a week. To prevent the pieces from sticking together, place layers of wax paper between them.
Recommended Baking Tools
Alternative Baking Pans
This easy cookies and cream fudge recipe is made in an 8 inch square pan, but can be swapped out with the following:
- 9 inch square pan
- 9 x 13 inch pan—when recipe is doubled.
- Mini cupcake tin—evenly divide out the batter into individual cupcake liners. Tap the mini cupcake tin a few times on the counter to even out the fudge.
Cookies and Cream Fudge FAQs & Troubleshooting
Can I use white chocolate chips in place of white chocolate bars? Yes, but keep in mind that because of what ingredients are in them, it can make the fudge taste very sweet. Almost too sweet.
My fudge isn't blending together into a smooth mixture. It's possible the butter, sugar, and heavy cream mixture was cooked or boiled for too long. Your fudge should mix together within 1-2 minutes of mixing it on medium speed.
Don't forget to use a candy thermometer too. It needs to reach the "soft ball stage" before you can remove it from the heat.
The melted butter is separating from the chocolate and marshmallow creme. Just as above, this could be a factor of over boiling your mixture.
Another reason this could be happening is the hot mixture sat too long before pouring it over the top of the chocolate and marshmallow creme.
Cookies and Cream FudgeAuthor:
- ½ cup Unsalted Butter
- 1 cup Domino® Golden Sugar
- ½ cup Heavy Cream
- 2 tsp Vanilla Extract
- ⅛ tsp Salt
- 12 oz White Chocolate Bars, chopped (or you can use good quality white chocolate chips)
- 7 oz Marshmallow Creme
- 2 ¾ cups (or 24 cookies) Chocolate Sandwich Cookies, coarsely crushed into small broken pieces (save some extra for topping, if desired)
- Line an 8 inch square baking pan with parchment paper, then spray with baking spray. Set to the side.
- Chop up chocolate sandwich cookies in a small food chopper or place them into a well-sealed plastic bag and coarsely crush them into small broken pieces using the backside of a wooden spoon. Set to the side.
- Chop up your white chocolate bars into small-medium size pieces with a large cutting knife and place it, along with the marshmallow creme into the bowl of a stand mixer. You can substitute the white chocolate bars for white chocolate chips, if needed.
- In a medium saucepan, melt the unsalted butter, Domino® Golden Sugar, heavy cream, vanilla extract, and salt over medium-high heat, continually stirring until the mixture comes to a full boil. Do not melt over high heat.
- Insert a candy thermometer into the saucepan with the mixture and while continuing to stir, let the mixture boil until it reaches the “soft ball stage”. If you do not have a candy thermometer, boil and stir for an additional 5-6 minutes. Remove from heat.
- Immediately pour the mixture over the top of the white chocolate and marshmallow creme.
- On a medium setting of your stand mixer, blend the fudge mixture until it is smooth and creamy. Using a spatula, fold in the crushed chocolate sandwich cookies.
- Pour the cookies and cream fudge mixture into the prepared 8 inch square pan. Even out the top, then top with additional crushed chocolate sandwich cookies (optional).
- Place into the refrigerator uncovered to set for a minimum of 4 hours or overnight.
- Cut into equally sized squares and enjoy!