White Chocolate Cookies and Cream Fudge

This Cookies and Cream Fudge is an easy, indulgent treat that combines creamy white chocolate with chopped chocolate sandwich cookies and chills into a thick layer of fudge. Best of all, it tastes just like the ice cream!

Cookies and Cream Fudge Recipe Details

I have been wanting to add an easy fudge recipe to my collection for quite some time, so I am excited to share this Cookies and Cream Fudge with you today!

It is sweet and creamy, with small bits of chocolate sandwich cookies folded throughout. I especially love that it is made with Domino® Golden Sugar, a less-processed, cup-for-cup swap for white granulated sugar.

There is no baking involved, but you will need a saucepan over medium heat for one step. It yields 36 pieces, though you can cut them into larger squares or bars.

If you are looking for an easy treat to give to loved ones this holiday season, this is it!

What You Need for Cookies and Cream Fudge

You will only need the following eight ingredients to make this easy cookies and cream fudge:

• Unsalted Butter. You need just 1/2 cup, or one stick.
• Domino® Golden Sugar. This is a less processed, cup-for-cup stand-in for white granulated sugar. Plus, you get a subtle molasses flavor too!
• Heavy Cream. Do not mix this up with evaporated milk or sweetened condensed milk, which sometimes appear in fudge recipes. It is also called heavy whipping cream.
• Vanilla Extract. Pure is the best choice. If you forget it or do not have any, no worries!
• Salt. Just a pinch, or 1/8 teaspoon.
• White Chocolate. Good quality white chocolate bars work best for this fudge. Look for one with at least 20% cocoa butter.
• Marshmallow Creme. You can usually find this in the grocery store aisle near the peanut butter and jelly.
• Chocolate Sandwich Cookies. You will need 24 chocolate sandwich cookies, crushed into small pieces. Use a small food chopper, or a well-sealed plastic bag and the back of a wooden spoon. Save a few extra to chop and sprinkle on top of the fudge before it goes into the refrigerator to chill.

Recipe Swaps

Swap out the extract. For a fun mint version of cookies and cream fudge, use peppermint extract in place of the vanilla.

Try white chocolate chips. Most do not contain cocoa butter, but they can work as a good substitute for white chocolate bars.

I do not recommend using salted butter in place of unsalted, since the amount of salt in butter is hard to judge. It is better to use unsalted butter and add a pinch of salt. I also did not test this recipe with melted marshmallows instead of marshmallow creme.

How to Make Cookies and Cream Fudge

Helpful Tips

Bring the mixture to a boil. The butter, Domino® Sugar, heavy cream, vanilla extract, and salt need to reach a full rolling boil. Keep stirring the whole time it heats.

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 hits the “soft ball stage,” take the pan off the heat. And as I said above, keep stirring the whole time.

If you do not have a candy thermometer, bring the mixture to a full rolling boil and let it keep boiling for another 5-6 minutes. And yes, keep stirring.

Crush the cookies. Do not go overboard! You want to see the small pieces when you cut into this heavenly fudge. Use a food chopper or a well-sealed bag and a heavy wooden spoon to break the cookies into bits. Save some extra crushed cookies to scatter over the fudge once it is spread in the pan.

Let it set. This is the hardest and most time-consuming part. For the best results, refrigerate it for at least 4 hours or overnight. If you are in a real hurry, you can pop it in 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 all your cuts are made.

Keep it chilled. Store any leftover fudge in a tightly sealed container for up to a week. To keep the pieces from sticking together, put layers of wax paper between them.

Recommended Baking Tools

Alternative Baking Pans

This easy cookies and cream fudge is made in an 8-inch square pan, but you can also use one of these:

• 9-inch square pan
• 9 x 13-inch pan, when the recipe is doubled.
• Mini cupcake tin: divide the batter evenly into individual cupcake liners. Tap the mini cupcake tin a few times on the counter to smooth out the fudge.

Cookies and Cream Fudge FAQs and Troubleshooting

Can I use white chocolate chips instead of white chocolate bars? You can, but keep in mind that their ingredients can make the fudge taste very sweet, almost too sweet.

My fudge is not blending into a smooth mixture. The butter, sugar, and heavy cream mixture may have been cooked or boiled for too long. The fudge should come together within 1-2 minutes of mixing on medium speed.

Be sure to use a candy thermometer too. The mixture needs to reach the “soft ball stage” before you take it off the heat.

The melted butter is separating from the chocolate and marshmallow creme. As above, this may be caused by boiling the mixture too long.

Another possible cause is that the hot mixture sat too long before it was poured over the white chocolate and marshmallow creme.

The hot butter, sugar, and heavy cream mixture turned the cookies and cream fudge an off-white color. This is most likely from overcooking it or letting it sit too long.

My cookies and cream fudge is really soft. For a firm fudge, refrigerate it for at least 4 hours. Overnight is best. As mentioned above, if you are in a real hurry, pop it in the freezer for about 2 hours. Just be careful it does not turn rock hard!

More No-Bake Desserts to Try!