This Cookies and Cream Fudge is a rich, creamy, melt-in-your-mouth dessert loaded with chunks of gluten-free chocolate sandwich cookies and smooth white chocolate. With only a handful of ingredients and no candy thermometer required, this easy homemade fudge recipe is perfect for holidays, gifting, parties, or satisfying your sweet tooth any time of year.
Why You’ll Love This Recipe
- Easy beginner-friendly fudge recipe
- Rich, creamy texture with crunchy cookie pieces
- Naturally gluten-free when made with gluten-free sandwich cookies
- Perfect for holiday cookie trays and gifts
- No special equipment required
- Stores and freezes beautifully
- Delicious cookies and cream flavor in every bite
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, sliced
- ½ cup heavy cream, room temperature
- ⅛ teaspoon kosher salt
- 2½ cups white chocolate pieces or premium white chocolate chips
- 1 jar (7 ounces) marshmallow fluff
- 21 gluten-free chocolate vanilla creme cookies, broken into halves or quarters
- Additional cookie pieces for garnish (optional)
Instructions
- Line a 9×9-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
- Set aside.
- In a large saucepan or Dutch oven, combine the sugar, butter, heavy cream, and salt.
- Place over medium heat.
- Stir continuously until the mixture reaches a boil.
- Continue boiling for 5 minutes while stirring constantly.
- Remove from the heat.
- Immediately add the white chocolate and marshmallow fluff.
- Stir until completely smooth and the white chocolate has fully melted.
- Gently fold in the broken cookies.
- Pour the mixture into the prepared baking dish.
- Spread evenly using a spatula.
- If desired, sprinkle extra cookie pieces on top while the fudge is still soft.
- Allow the fudge to set at room temperature for about 4 hours.
- To speed up the process, refrigerate for 1–2 hours or freeze for about 30 minutes.
- Once firm, lift the fudge from the pan using the parchment paper sling.
- Place on a cutting board and cut into squares using a sharp knife.
- Serve at room temperature.
Tips & Tricks
- Use high-quality white chocolate for the smoothest texture.
- Do not overcook the sugar mixture beyond the recommended time.
- Add extra cookie chunks for a more pronounced cookies and cream flavor.
- Chill the fudge before slicing for cleaner cuts.
- Use a hot knife wiped clean between cuts for professional-looking squares.
- Decorate with crushed cookies for a bakery-style finish.
- Store in an airtight container to maintain freshness.
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 2–4 hours
- Total Time: 2 hours 25 minutes
- Yield: 36 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Gluten-Free
Notes
- Gluten-free sandwich cookies ensure the recipe remains gluten-free.
- White chocolate bars often melt more smoothly than chips.
- For a festive variation, add holiday sprinkles before the fudge sets.
- This recipe is perfect for holiday gifting and dessert platters.
Nutrition (Approximate Per Piece)
- Calories: 135
- Protein: 1g
- Carbohydrates: 16g
- Fat: 7g
- Sugar: 13g
- Sodium: 40mg
FAQ
Can I make Cookies and Cream Fudge ahead of time?
Yes. It stores well for up to two weeks and is ideal for preparing in advance.
Do I need a candy thermometer?
No. This recipe uses a simple timed boiling method.
Can I freeze this fudge?
Absolutely. Wrap tightly and freeze for up to 3 months.
Why is my fudge grainy?
Overcooking or insufficient stirring can affect texture. Follow the timing carefully.
Can I use regular Oreos?
Yes, if you do not need the recipe to be gluten-free.
Storage
Room Temperature:
Store in an airtight container for up to 1 week.
Refrigerator:
Store for up to 2 weeks.
Freezer:
Freeze in a sealed container for up to 3 months.
Serving Tip:
Allow refrigerated fudge to sit at room temperature for 10–15 minutes before serving.
Similar Recipes
Cookies and Cream Fudge
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter sliced
- ½ cup heavy cream room temperature
- ⅛ teaspoon kosher salt
- 2½ cups white chocolate pieces or premium white chocolate chips
- 1 jar 7 ounces marshmallow fluff
- 21 gluten-free chocolate vanilla creme cookies broken into halves or quarters
- Additional cookie pieces for garnish optional
Instructions
- Line a 9×9-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
- Set aside.
- In a large saucepan or Dutch oven, combine the sugar, butter, heavy cream, and salt.
- Place over medium heat.
- Stir continuously until the mixture reaches a boil.
- Continue boiling for 5 minutes while stirring constantly.
- Remove from the heat.
- Immediately add the white chocolate and marshmallow fluff.
- Stir until completely smooth and the white chocolate has fully melted.
- Gently fold in the broken cookies.
- Pour the mixture into the prepared baking dish.
- Spread evenly using a spatula.
- If desired, sprinkle extra cookie pieces on top while the fudge is still soft.
- Allow the fudge to set at room temperature for about 4 hours.
- To speed up the process, refrigerate for 1–2 hours or freeze for about 30 minutes.
- Once firm, lift the fudge from the pan using the parchment paper sling.
- Place on a cutting board and cut into squares using a sharp knife.
- Serve at room temperature.
Notes
- Gluten-free sandwich cookies ensure the recipe remains gluten-free.
- White chocolate bars often melt more smoothly than chips.
- For a festive variation, add holiday sprinkles before the fudge sets.
- This recipe is perfect for holiday gifting and dessert platters.
Conclusion
This Cookies and Cream Fudge combines creamy white chocolate, fluffy marshmallow, and crunchy cookie pieces into one irresistible dessert. Easy to prepare and perfect for sharing, it’s a sweet treat that looks impressive while requiring minimal effort. Whether you’re making holiday gifts or an everyday indulgence, this fudge is guaranteed to disappear fast.