This Cookies and Cream Fudge is an easy, no-bake treat that blends creamy white chocolate with chopped chocolate sandwich cookies for a thick, decadent fudge layer that tastes very much like the classic ice cream flavor.
This recipe was created in partnership with Domino® Golden Sugar. All opinions are my own. Thank you for supporting the brands that help make Beyond the Butter® possible.
Table of Contents
- Cookies and Cream Fudge
- Ingredients Needed to Make Cookies and Cream Fudge
- Recipe Substitutions
- How to Make Cookies and Cream Fudge
- Helpful Tips
- Recommended Baking Tools
- Alternative Baking Pans
- Cookies and Cream Fudge FAQs & Troubleshooting
- More No Bake Desserts to Try!
- Cookies and Cream Fudge Recipe
Cookies and Cream Fudge
This simple fudge is sweet, creamy, and studded with small pieces of chocolate sandwich cookies. I love that it uses Domino® Golden Sugar as a cup-for-cup, less-processed swap for granulated sugar, which adds a subtle hint of molasses.
The recipe requires no baking, though you’ll simmer a few ingredients on the stove. It yields about 36 small squares (or fewer, if you prefer larger pieces) and makes an excellent homemade gift during the holidays.
Ingredients Needed to Make Cookies and Cream Fudge
You’ll need eight ingredients to make this cookies and cream fudge:
- Unsalted butter — 1/2 cup (1 stick).
- Domino® Golden Sugar — 1 cup. A less-processed substitute for granulated sugar with a hint of molasses.
- Heavy cream — 1/2 cup (also called heavy whipping cream).
- Vanilla extract — 2 teaspoons (pure preferred).
- Salt — 1/8 teaspoon (a pinch).
- White chocolate — 12 oz white chocolate bars, chopped (choose a good-quality bar with cocoa butter; white chips may be used if needed).
- Marshmallow creme — 7 oz.
- Chocolate sandwich cookies — about 2 3/4 cups (24 cookies), coarsely crushed; reserve some crumbs for the top if desired.
Recipe Substitutions
Small swaps to customize the fudge:
- Try peppermint extract instead of vanilla for a minty variation.
- White chocolate chips can replace chopped white chocolate bars, but chips may make the fudge noticeably sweeter.
- Avoid swapping unsalted butter for salted butter—it’s better to control salt by adding a pinch as the recipe specifies.
How to Make Cookies and Cream Fudge
Helpful Tips
Bring the mixture to a full boil. Combine the butter, Golden Sugar, heavy cream, vanilla, and salt in a saucepan and bring to a rolling boil over medium heat while stirring continuously. Do not use high heat.
Use a candy thermometer. For best results, cook until the mixture reaches the soft-ball stage. If you don’t have a thermometer, boil for an additional 5–6 minutes after reaching a full rolling boil, stirring constantly.
Crush the cookies coarsely. Leave small chunks so the cookies show up in each bite. Use a food chopper or place cookies in a sealed bag and crush with a wooden spoon. Reserve some crumbs to sprinkle on top.
Let it set. Refrigerate uncovered for at least 4 hours, preferably overnight. If you need it faster, chill in the freezer for about 2 hours—watch carefully to avoid over-freezing.
Use a hot knife for clean slices. Run a large sharp knife under hot water, dry it, then slice. Repeat between cuts for neat edges.
Storage: Keep leftovers chilled in an airtight container for up to a week. Separate layers with wax paper to prevent sticking.
Recommended Baking Tools
Basic tools that make this recipe easier: an 8-inch square pan lined with parchment, a medium saucepan, candy thermometer (recommended), stand mixer or hand mixer, spatula, food chopper or resealable bag for crushing cookies, and a sharp knife for slicing.
Alternative Baking Pans
If you don’t have an 8-inch square pan, you can use:
- 9-inch square pan (results will be slightly thinner).
- 9 x 13-inch pan when doubling the recipe.
- Mini cupcake tin—divide the mixture evenly into liners for individual servings.
Cookies and Cream Fudge FAQs & Troubleshooting
Can I use white chocolate chips? Yes, but they often lack cocoa butter and tend to make the fudge sweeter. Use high-quality chips if you go this route.
Why won’t my fudge become smooth? Overcooking the butter, sugar, and cream mixture or not reaching the soft-ball stage can prevent the mixture from combining smoothly. Mix on medium speed for 1–2 minutes after pouring over the chocolate and marshmallow creme.
Why is the butter separating? Overcooking or letting the hot mixture sit too long before pouring it over the chocolate and marshmallow creme can cause separation.
Why did the fudge turn off-white? This usually indicates overcooking or letting the hot mixture sit too long before combining.
My fudge is too soft — what now? Chill uncovered in the refrigerator for at least 4 hours or overnight. In a hurry, freeze for about 2 hours, checking often so it doesn’t become rock hard.
More No Bake Desserts to Try!
No Bake Mint Chocolate Pie
No Bake Dark Chocolate Tart
No Bake Chocolate Cream Pie with Chocolate Wafer Crust
No Bake Strawberry Chocolate Pie
Cookies and Cream Fudge
Ingredients
- 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 good-quality white chocolate chips)
- 7 oz Marshmallow Creme
- 2 ¾ cups (or 24 cookies) Chocolate Sandwich Cookies, coarsely crushed (reserve extra for topping)
Instructions
- Line an 8-inch square pan with parchment paper and spray lightly with baking spray. Set aside.
- Coarsely crush the chocolate sandwich cookies using a food chopper or by placing them in a sealed bag and breaking them with the back of a wooden spoon. Set aside.
- Chop the white chocolate bars into small-to-medium pieces and place them in the bowl of a stand mixer along with the marshmallow creme.
- In a medium saucepan over medium-high heat, combine the unsalted butter, Domino® Golden Sugar, heavy cream, vanilla extract, and salt. Stir continuously until the mixture reaches a full rolling boil. Do not use high heat.
- Insert a candy thermometer and continue stirring until the mixture reaches the soft-ball stage. If you don’t have a thermometer, boil and stir for an additional 5–6 minutes after it reaches a rolling boil. Remove from heat.
- Immediately pour the hot mixture over the white chocolate and marshmallow creme.
- Using the stand mixer on medium speed, blend until smooth and creamy. Fold in the crushed chocolate sandwich cookies with a spatula.
- Pour the mixture into the prepared pan, smooth the top, and sprinkle with extra crushed cookies if desired.
- Refrigerate uncovered for a minimum of 4 hours or overnight to set.
- Cut into squares and serve. Store leftovers in an airtight container in the refrigerator for up to one week, separating layers with wax paper.
Video
Notes
- Bring the butter, sugar, heavy cream, vanilla, and salt to a full rolling boil while stirring continuously.
- Using a candy thermometer is the most reliable way to reach the soft-ball stage; otherwise boil and stir for 5–6 additional minutes.
- Crush the cookies into small pieces, leaving some texture so they show up nicely in the fudge. Save some crumbs for topping.
- Chill at least 4 hours or overnight. In a hurry, freeze for about 2 hours but check so the fudge doesn’t freeze solid.
- For clean slices, heat a large knife under hot water, dry it, then slice. Repeat between cuts.
- Store in an airtight container in the fridge up to one week, layering with wax paper to prevent sticking.
Nutrition
Carbohydrates: 25 g |
Protein: 1 g |
Fat: 9 g
Nutritional information is an estimate and will vary based on specific ingredients used.
