Cookies and Cream Fudge is an easy-to-make treat with white chocolate chips, marshmallow fluff, and Oreo cookies. It should definitely be added to your list of holiday treats this season! If you love the combination of cookies and cream, be sure to also try my Cookies and Cream Cookies!
Cookies and Cream Fudge
Fudge doesn’t have to be intimidating, and this fudge recipe is no exception. Ever since a jar of marshmallow fluff had a Fantasy Fudge recipe on the container, I have added it to many of my other fudge recipes. Once you see how easy it can be to make, you will want to try as many flavors as possible! Give it as a Christmas gift, add it to your Christmas dessert charcuterie board, or serve it at your New Year’s Eve party.
Ingredients & Substitutions
Heavy Cream: Look for heavy cream, also called heavy whipping cream, which is 36-40% fat.
White Chocolate Chips: High-quality chocolate chips are best for melting. You could also use a white chocolate baking bar, too.
Marshmallow Fluff: Marshmallow fluff, or marshmallow creme, is an ooey-gooey spreadable concoction that tastes like marshmallows. If you don’t have any on hand, make your own!
Oreo Cookies: It just makes sense to include Oreo cookies in the fudge, since they are a cookie and cream flavored sandwich cookie!
How to Harden Fudge
You have a few options when the fudge is ready to set. If you have the time (and the patience), you can let it set at room temperature, which will take a few hours. To speed up the process, you could chill the fudge in the refrigerator or even place it in the freezer for 30 minutes or so. But, when ready to serve, it’s best at room temperature.
How to Store
Fudge can be stored at room temperature in a sealed container for up to a week. For a longer shelf life, store it in the refrigerator for up to 2 weeks.
Can I Freeze Cookies and Cream Fudge?
Sure! If you are not going to enjoy the fudge within a week or two, freeze it! I like to separate the layers with parchment paper before storing the fudge in a freezer-safe container. Be sure to label and date the packaging; it will last up to 3 months. Let it thaw in the refrigerator when ready to enjoy.
Cookies and Cream Fudge
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (119 g) heavy cream, room temperature
- ⅛ teaspoon kosher salt
- 2 ½ cups (425 g) white chocolate chips
- 1 jar (7 ounces) marshmallow fluff
- 24 Oreo cookies, roughly chopped
- Line a 9×9-inch baking dish with parchment paper. Set aside.
- In a large saucepan over medium heat, add the sugar, butter, heavy cream, and salt. Bring the mixture to a boil, stirring constantly.
- While continuing to stir, allow the mixture to boil for 5 minutes.
- Remove from heat. Add the white chocolate chips and marshmallow fluff. Stir the fudge mixture until smooth.
- Fold in the chopped Oreo cookies.
- Transfer the fudge to the prepared baking dish. Allow the fudge to set at room temperature (about 4 hours). To speed up the setting process, you can let it chill in the refrigerator to set.
- Serve at room temperature.
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