Milk and Cookies Fudge

A plate stacked with fudge squares topped with crumbled cookies and chocolate chips, set on a gray cloth with a blurred background including a glass of milk and a bowl of white candies.

This Milk and Cookies Fudge is creamy, chocolatey, and loaded with cookie pieces in every bite. It’s quick to make, hard to mess up, and even harder to stop snacking on once it’s set. Cut a few squares, grab one from the fridge, and don’t be surprised if you go back for more.

Course Dessert

Keyword Fudge, Milk and Cookies Fudge

Prep Time 5

Cook Time 10

Refrigeration Time 2

Total Time 2 15

Servings

Author Heidi Bruaw

Ingredients

4 Tablespoons Butter unsalted
1 Can Sweetened Condensed Milk 14 ounces
3 Cups White Chocolate Chips
2 teaspoons Vanilla Extract
1 Cup Chocolate Chip Cookies crumbled
1 Cup Mini Chocolate Chips

Instructions

Line an 8"x8" baking dish with parchment paper and set aside.
Place butter, condensed milk, and white chocolate chips in a medium sized pot and stir constantly on medium to low heat until everything melts and is smooth. Remove from heat.P
Add the vanilla, ½ cup of the crushed cookies, and ½ cup of the mini chocolate chips.
Stir slightly but do not mix completely. The mini chocolate chips will melt as you stir. You want to have the swirls of the chocolate and white chocolate all around.
Pour the mixture into the prepared 8"x8" pan lined with parchment paper.
Sprinkle the other ½ cup of crushed cookies and the other ½ cup of mini chocolate chips on top.
Place in the fridge for 2 hours or until solid. Slice and enjoy.