Description
This Milk and Cookies Fudge recipe is a rich and creamy dessert combining the sweetness of white chocolate and condensed milk with the crunch of chocolate chip cookies and mini chocolate chips. Perfectly balanced textures and flavors make this fudge a delightful treat for any occasion.
Ingredients
Scale
Fudge Base
- 3 cups white chocolate chips
- 1 – 14 ounce can sweetened condensed milk
- 4 tablespoons butter
- 1 teaspoon pure vanilla extract
Mix-ins and Toppings
- 2 cups crumbled chocolate chip cookies, plus 1 cup for topping
- 1 cup mini chocolate chips, plus ½ cup for topping
Instructions
- Prepare the Pan: Line a baking pan with parchment paper to ensure the fudge does not stick after setting, making it easier to remove and cut.
- Melt Ingredients: In a saucepan over low to medium heat, combine the butter, white chocolate chips, and sweetened condensed milk. Stir consistently until the mixture melts fully and becomes smooth without lumps.
- Add Flavorings and Mix-ins: Remove the saucepan from heat, then stir in the vanilla extract. Next, fold in 2 cups of crumbled chocolate chip cookies and 1 cup of mini chocolate chips until the mixture is uniform.
- Pour and Top: Pour the fudge mixture evenly into the prepared pan. Sprinkle the remaining 1 cup of crushed chocolate chip cookies and ½ cup of mini chocolate chips on top for extra texture and visual appeal.
- Chill to Set: Refrigerate the fudge for at least 2 hours or until it becomes firm. Once set, cut into 15 squares and serve.
Notes
- Use parchment paper for lining to easily lift the fudge from the pan.
- Ensure the heat is low to medium when melting ingredients to prevent burning the chocolate.
- For an extra smooth fudge, stir continuously while melting to avoid lumps.
- Store leftover fudge in an airtight container in the refrigerator for up to one week.
- You can substitute chocolate chip cookies for your favorite cookie variety for different flavors.
