Milk and Cookies Fudge
Milk and Cookies Fudge is a simple yet irresistible treat that combines creamy white chocolate with chunks of classic chocolate chip cookies. Each bite is smooth, sweet, and packed with cookie texture, creating a dessert that feels both nostalgic and indulgent. Best of all, it’s a no-bake recipe that comes together quickly and sets beautifully in the fridge.
Prep Time10 minutes mins
Chilling Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Servings: 30
- 3 cups white chocolate chips
- 1 can 14 ounces sweetened condensed milk
- 1 1/2 cups chocolate chip cookies chopped and frozen
- 3 tablespoons mini chocolate chips
Line an 8-inch square pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a large microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
Microwave in 30-second intervals, stirring well after each, until the mixture is fully melted and smooth. This usually takes about 90 seconds total.
Once smooth, quickly fold in the frozen cookie pieces, stirring just enough to distribute them evenly without overmixing.
Pour the mixture into the prepared pan and spread it out evenly with a spatula.
Sprinkle the mini chocolate chips over the top and gently press them in so they stick.
Refrigerate for at least 4 hours, or until the fudge is fully set and firm.
Lift the fudge out of the pan using the parchment paper, then cut into small squares and serve.
Freeze the cookie pieces beforehand so they hold their shape when mixed into the warm chocolate.
Stir the chocolate mixture frequently while microwaving to prevent overheating or burning.
Use good-quality white chocolate for a smoother and richer flavor.
For variation, try mixing in crushed sandwich cookies or adding a drizzle of melted dark chocolate on top.
Store the fudge in an airtight container in the refrigerator for up to 1 week.
If cutting becomes sticky, wipe the knife clean between slices for neat squares.