Milk and Cookies Fudge Recipe

If you’ve ever dreamed of a dessert that combines the nostalgic comfort of cookies with the rich indulgence of fudge, then you’re going to absolutely love this Milk and Cookies Fudge Recipe. It’s a simple, no-fuss treat that packs big flavor and melts in your mouth—perfect for sharing (or not!). I remember the first time I tried making this fudge; the texture was creamy, the cookie bits gave it that perfect little crunch, and my family couldn’t stop sneaking bites. Stick with me, and I’ll share all the tips I’ve learned to make sure your fudge turns out just as fan-freaking-tastic as mine.

this Recipe

Ingredients You’ll Need

Each ingredient here plays a special role in creating that luscious fudge you crave, with the cookie bits adding an unbeatable texture. When shopping, look for quality white chocolate chips, as their creaminess really shines through, and grab your favorite crunchy chocolate chip cookies to crumble in.

• White chocolate chips: Use good-quality chips for a smooth, creamy fudge base.
• Sweetened condensed milk: This gives fudge its signature sweetness and silky texture.
• Butter: Helps with richness and smooth melting.
• Pure vanilla extract: Adds a warm, natural flavor depth to the fudge.
• Chocolate chip cookies: Crumbled for a crunchy surprise inside your fudge.
• Mini chocolate chips: Mix in and sprinkle on top for an extra chocolate hit.

Variations

I love how versatile this Milk and Cookies Fudge Recipe is. Over the years, I’ve tweaked it depending on the occasion or mood—feel free to get creative and make it your own!

• Add nuts: I sometimes toss in chopped pecans or walnuts for an extra crunch that my family loves.
• Switch up cookies: Oatmeal cookies or peanut butter cookies work great if you want a different flavor twist.
• Dairy-free option: Try using dairy-free white chocolate and coconut condensed milk to make it vegan-friendly.
• Seasonal flair: Around the holidays, I sprinkle festive colored mini chocolate chips to amp up the visual appeal.

How to Make Milk and Cookies Fudge Recipe

Step 1: Prep Your Pan

Grab an 8×8-inch baking pan and line it with parchment paper, making sure the paper hangs over the edges a bit. This is a lifesaver when it comes to removing the fudge later without any sticky mess. It’s a small step that guarantees an easy release, trust me!

Step 2: Melt the Base Ingredients

In a medium saucepan over low-to-medium heat, combine your butter, white chocolate chips, and sweetened condensed milk. Stir gently but constantly until everything’s melted smooth and glossy. Make sure you don’t rush this stage—low heat prevents burning and keeps the texture velvety.

Step 3: Mix in Flavor and Texture

Once melted and well combined, remove the pan from heat and stir in vanilla extract, the 2 cups of crumbled chocolate chip cookies, and 1 cup of mini chocolate chips. This is when the magic happens—those cookie pieces add just the right bit of crunch to the creamy fudge.

Step 4: Pour and Top

Pour the mixture into your prepared pan and smooth out the top with a spatula. Sprinkle the remaining 1 cup of crumbled cookies and ½ cup mini chocolate chips evenly over the surface. This topping gives your fudge that extra eye appeal and added texture bite.

Step 5: Chill and Set

Pop the fudge in the refrigerator for at least two hours or until it’s fully set. Patience really pays off here — the flavors deepen as it chills, and the best “cut and serve” consistency comes from proper cooling.

How to Serve Milk and Cookies Fudge Recipe

Garnishes

I like to add a light dusting of powdered sugar or even a drizzle of melted dark chocolate on top for contrast—makes it feel a little extra fancy, especially when serving guests. If you’re fancy, a sprinkle of flaky sea salt brightens the sweetness brilliantly.

Side Dishes

This fudge pairs wonderfully with a scoop of vanilla ice cream or a warm cup of coffee or tea. For casual get-togethers, place it alongside fresh fruit or nuts for a range of textures and flavors.

Creative Ways to Present

For holiday parties or birthdays, I like to cut the fudge into bite-sized pieces and arrange them in pretty cupcake liners or small mason jars tied with a ribbon for gifting. Presentation makes a difference, and I enjoy how others’ eyes light up before they even taste it!

Make Ahead and Storage

Storing Leftovers

Once your fudge is set, keep leftovers in an airtight container in the refrigerator. I’ve found it stays smooth and flavorful for up to two weeks — if it lasts that long! Make sure to separate layers with parchment to prevent sticking.

Freezing

I’ve frozen this fudge for up to 3 months by wrapping it tightly in plastic wrap and aluminum foil. When thawing, just bring it to fridge temperature overnight—it keeps its creamy texture beautifully.

Reheating

Although fudge is best enjoyed cold or at room temperature, if you want a softer melt, briefly warm pieces in your hands or microwave in very short bursts (5-7 seconds), but be careful not to overheat or it’ll get greasy.

FAQs

Final Thoughts

This Milk and Cookies Fudge Recipe has been such a go-to in my home—simple enough for a weeknight treat but special enough for celebrations. It’s that perfect balance of creamy, sweet, and crunchy that everyone loves. I encourage you to try it as soon as possible; once you do, you’ll find it hard to stop at just one piece. Trust me, this fudge is pure happiness in every bite!

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