Few desserts capture the spirit of effortless indulgence quite like homemade fudge, and this cookies and cream version takes that beloved classic to an entirely new level. If you have ever wanted to create a show-stopping sweet treat without turning on your oven, wrestling with complicated techniques, or spending hours in the kitchen, this no-bake cookies and cream fudge recipe is exactly what you have been looking for. With just five simple pantry-friendly ingredients, a single saucepan, and roughly 15 minutes of active preparation, you can produce a batch of rich, velvety fudge studded with generous chunks of crunchy Oreo cookies that looks and tastes like it came from a gourmet confectionery.
What makes this recipe so universally appealing is its perfect balance of creamy sweetness and satisfying crunch. The smooth white chocolate base, enriched with sweetened condensed milk and butter, melts on the tongue while the Oreo cookie pieces provide a delightful textural contrast that keeps you reaching for one more piece. Whether you are preparing a dessert for a holiday gathering, assembling a homemade gift box for friends and family, contributing to a bake sale, or simply satisfying a late-night craving, this fudge is versatile enough to shine in every scenario. It requires no special equipment, no candy thermometer, and absolutely no baking experience, making it the ideal recipe for beginners and seasoned dessert makers alike.
Recipe Details at a Glance
Before you gather your ingredients and line your pan, here is a quick summary of everything you need to know about this recipe. This overview will help you plan your time and set expectations for the delicious results ahead.
| Cuisine | American |
| Course | Dessert |
| Difficulty | Easy |
| Servings | 16–20 Squares |
| Prep Time | 15 Minutes |
| Cook Time | 0 Minutes (plus 1 hour chilling) |
| Total Time | 1 Hour 15 Minutes |
| Calories per Serving | Approximately 150 kcal |
This recipe falls squarely within the American dessert tradition, drawing on the beloved pairing of cookies and cream that has been a favorite flavor combination for decades. The difficulty level is genuinely easy, requiring nothing more than melting, stirring, and chilling. There is no baking involved whatsoever. The only waiting period is the one-hour chilling time in the refrigerator, during which the fudge firms up into its signature dense, sliceable texture. At approximately 150 calories per square, each piece delivers a satisfying dose of sweetness in a perfectly portioned size, making it easy to enjoy without overindulging.
Complete Ingredient List
One of the most remarkable things about this cookies and cream fudge is just how short the ingredient list truly is. You need only five core ingredients to create a dessert that tastes incredibly sophisticated and complex. Every component plays a specific role in building the final texture and flavor, and together they produce results that far exceed what you might expect from such a simple recipe.
The Five Essential Ingredients
- White Chocolate Chips: 2 and one-half cups (approximately 425 grams). White chocolate chips form the creamy, sweet foundation of the entire fudge. They melt smoothly and set firmly when chilled, providing the dense, melt-in-your-mouth texture that defines great fudge. For the best results, use a high-quality brand with real cocoa butter listed as one of the first ingredients. Avoid white baking chips made primarily with palm kernel oil, as they can produce a waxy, less flavorful result.
- Sweetened Condensed Milk: 1 can, 14 ounces (approximately 400 grams). Sweetened condensed milk is the secret ingredient that gives this fudge its impossibly smooth, creamy consistency. It acts as both a sweetener and a binding agent, blending seamlessly with the melted white chocolate to create a luscious, pourable mixture that sets into a perfectly firm yet yielding texture. Do not substitute with evaporated milk, as they are completely different products and the recipe will not work.
- Butter: 1 tablespoon, unsalted. A single tablespoon of butter adds a subtle richness and helps create an even silkier texture in the melted chocolate mixture. It also contributes a faint buttery depth that rounds out the sweetness of the white chocolate and condensed milk. Unsalted butter is preferred so you can control the overall flavor, but salted butter can be used if that is what you have on hand.
- Vanilla Extract: 1 teaspoon. Pure vanilla extract adds a warm, aromatic complexity that enhances the flavor of the white chocolate and prevents the fudge from tasting one-dimensionally sweet. Always use pure vanilla extract rather than imitation vanilla for the best flavor. The difference is noticeable, especially in a recipe with so few ingredients where each one must shine.
- Oreo Cookies: 16 to 18 cookies, broken into rough chunks. The Oreo cookies are what transform this from a basic white chocolate fudge into an irresistible cookies and cream experience. Their dark chocolate wafer and sweet cream filling provide a striking visual contrast against the white fudge base, while their crunch adds a textural dimension that keeps every bite interesting. Break them by hand into rough, uneven pieces rather than crushing them, as larger chunks create a more appealing look and a more satisfying crunch.
Optional Add-Ins and Flavor Enhancements
While this recipe is exceptional in its original five-ingredient form, you can easily customize it with a variety of optional additions to suit your personal taste or the occasion you are preparing for. Here are some popular enhancements that pair beautifully with the cookies and cream flavor profile.
- Flaky Sea Salt: A light sprinkle of flaky sea salt, such as Maldon, over the top of the fudge before chilling creates a stunning sweet-and-salty contrast that elevates the flavor to a gourmet level. The salt crystals also add a delicate crunch and a beautiful visual finish.
- Crushed Candy Canes: During the holiday season, pressing crushed candy cane pieces into the top layer transforms this into a festive cookies and cream peppermint fudge that makes a wonderful edible gift.
- Mini Chocolate Chips: Folding a quarter cup of mini semi-sweet chocolate chips into the melted mixture before pouring adds pockets of dark chocolate richness throughout the fudge.
- Sprinkles: For birthday parties or celebrations, pressing colorful sprinkles into the top of the fudge before chilling adds a playful, festive appearance that children absolutely love.
- Different Cookie Varieties: While classic Oreos are the traditional choice, you can experiment with Golden Oreos for a double-vanilla flavor, Birthday Cake Oreos for a party-ready twist, or even peanut butter-filled Oreos for a nutty variation.
Step-by-Step Instructions
This recipe is as straightforward as dessert-making gets, but following each step carefully will ensure your fudge sets perfectly and looks absolutely beautiful. The entire active process takes roughly 15 minutes, with the refrigerator doing the rest of the work for you.
Step 1: Prepare the Baking Pan
Select an 8-by-8 inch square baking pan. Tear off a sheet of parchment paper large enough to line the bottom and sides of the pan with several inches of overhang on at least two opposite sides. Press the parchment paper firmly into the corners and against the walls of the pan, smoothing out any wrinkles. The parchment overhang is essential because it will allow you to lift the entire slab of fudge out of the pan in one piece once it has set, making slicing dramatically easier and cleaner. If you do not have parchment paper, you can use aluminum foil lightly greased with cooking spray as an alternative, though parchment produces the cleanest release.
Step 2: Create the Bottom Cookie Layer
Take approximately half of your Oreo cookies, roughly 8 to 9 cookies, and break them by hand into irregular chunks. You want a mix of larger pieces and smaller crumbles for visual interest and varied texture. Scatter these broken cookie pieces evenly across the bottom of the parchment-lined pan. This bottom layer serves two purposes: it creates a beautiful cookies-and-cream pattern visible on the underside of the fudge when you flip it, and it ensures that every single bite from the bottom of the slab contains generous cookie pieces. Spread them as evenly as possible so no area is left bare.
Step 3: Melt the White Chocolate Mixture
Place a medium-sized saucepan over the lowest heat setting on your stove. Add the 2 and one-half cups of white chocolate chips, the entire can of sweetened condensed milk, and the tablespoon of butter. Stir the mixture constantly with a heatproof spatula or wooden spoon as it begins to warm. White chocolate is extremely sensitive to heat and can seize, turn grainy, or scorch very quickly if exposed to high temperatures. Patience is absolutely critical during this step. Keep the heat as low as possible and stir continuously, scraping the bottom and sides of the pan to prevent any spots from overheating. Within approximately five to seven minutes, the white chocolate chips will gradually melt into the condensed milk and butter, creating a thick, glossy, perfectly smooth mixture. If you notice any lumps remaining, remove the pan from the heat and continue stirring. The residual warmth will be sufficient to melt any remaining pieces. The finished mixture should be silky, pourable, and completely free of lumps.
Step 4: Add the Vanilla Extract
Once the white chocolate mixture is completely smooth, remove the saucepan from the heat and stir in one teaspoon of pure vanilla extract. The vanilla will sizzle briefly as it hits the warm mixture, which is perfectly normal. Stir vigorously for about 15 seconds to ensure the vanilla is fully incorporated throughout the mixture. At this point, the fudge base should smell absolutely heavenly, with a warm, sweet, vanilla-scented aroma filling your kitchen. Take a moment to appreciate it before moving on to the next step.
Step 5: Pour Over the Cookie Layer
Carefully pour the warm white chocolate mixture directly over the Oreo cookie pieces in the prepared baking pan. Use your spatula to spread the mixture evenly across the entire surface of the pan, making sure it flows into the corners and covers all of the cookie pieces on the bottom layer. Work relatively quickly while the mixture is still warm and pourable, as it will begin to thicken as it cools. Use the back of the spatula to smooth the top surface into a flat, even layer. A few small imperfections are perfectly fine and add to the homemade charm of the fudge, but aim for a generally level surface so the finished squares are uniform in thickness.
Step 6: Add the Top Cookie Layer
Take the remaining 8 to 9 Oreo cookies and break them into chunks, similar to what you did for the bottom layer. Scatter these cookie pieces generously and evenly over the top of the still-soft fudge surface. Once they are distributed to your liking, gently press each piece down into the fudge with your fingertips so that they are partially embedded in the white chocolate mixture. You want them to be anchored firmly enough that they will not fall off when the fudge is sliced, but still protruding enough from the surface to create an attractive, textured top layer. This top cookie layer is what gives the fudge its signature cookies-and-cream appearance and provides that satisfying crunch in the very first bite.
Step 7: Chill Until Firm
Cover the baking pan loosely with a sheet of plastic wrap, being careful not to press the wrap against the surface of the fudge and disturb the top cookie layer. Place the pan on a flat shelf in the refrigerator and allow it to chill for a minimum of one hour. During this time, the white chocolate mixture will gradually firm up into a dense, sliceable consistency. For an even firmer, cleaner-cutting fudge, chill for two to three hours or even overnight. The fudge is ready when it feels solid to the touch and does not indent when you press your finger gently against the surface. Resist the temptation to speed up the process by placing it in the freezer, as rapid cooling can cause the white chocolate to develop a chalky texture and dull surface.
Step 8: Slice into Squares and Serve
Remove the pan from the refrigerator and peel back the plastic wrap. Using the parchment paper overhang, carefully lift the entire slab of fudge out of the pan and place it on a clean cutting board. Using a large, sharp knife, cut the fudge into squares. For the cleanest cuts, run the knife under hot water and dry it before each cut, as the warm blade will glide through the dense chocolate mixture without cracking or crumbling the cookie pieces. A standard 8-by-8 pan yields 16 squares if you cut a four-by-four grid, or 20 smaller rectangles if you prefer more modest portions. Arrange the sliced fudge on a serving plate or package them in gift boxes, and enjoy your beautiful, homemade cookies and cream fudge.
Expert Tips for Flawless Fudge Every Time
The single most important tip for this recipe is to melt the white chocolate mixture over the lowest possible heat. White chocolate contains cocoa butter, milk solids, and sugar, all of which are extremely sensitive to high temperatures. If the heat is too high, the cocoa butter can separate from the solids, resulting in a grainy, oily mess that will not set properly. Low and slow is the golden rule. Stir constantly and never walk away from the saucepan during the melting process. If you are nervous about direct heat, you can use a double boiler method instead: place a heatproof bowl over a pot of gently simmering water and melt the mixture in the bowl, stirring continuously.
Another key tip is to use full-fat sweetened condensed milk, not a low-fat or fat-free version. The fat content is essential for achieving the fudge’s dense, creamy texture. Reduced-fat versions contain more water and less fat, which can prevent the fudge from setting firmly. Similarly, make sure your white chocolate chips are genuine white chocolate containing cocoa butter, not white candy melts or confectionery coating, which behave differently when melted and may produce inferior results.
Storage, Shelf Life, and Gift-Giving Tips
Properly stored, this cookies and cream fudge will maintain its optimal texture and flavor for up to two weeks in the refrigerator. Place the cut squares in a single layer inside an airtight container, separating layers with sheets of parchment paper or wax paper to prevent them from sticking together. Always store the fudge in the refrigerator rather than at room temperature, as the white chocolate base can soften and become overly sticky in warm environments. For the best eating experience, remove the fudge from the refrigerator about five to ten minutes before serving to allow it to come to a slightly softer, creamier consistency.
This fudge also freezes beautifully for longer-term storage. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe zip-lock bag. Frozen fudge will keep for up to three months without any loss of quality. Thaw pieces in the refrigerator overnight before serving. For gift-giving, arrange squares in a decorative tin or box lined with tissue paper, tied with a ribbon. The beautiful contrast of white fudge and dark Oreo pieces makes this an incredibly photogenic gift that recipients will adore. It is perfect for holiday cookie exchanges, teacher appreciation gifts, housewarming presents, or thank-you gestures.
Nutritional Information and Serving Suggestions
Each square of this cookies and cream fudge contains approximately 150 calories, with the majority coming from the white chocolate and sweetened condensed milk. While this is undeniably a dessert meant to be enjoyed as an indulgent treat rather than an everyday health food, its portioned square format makes it easy to enjoy in moderation. One or two pieces alongside a cup of coffee or tea makes for a perfectly satisfying after-dinner dessert or afternoon pick-me-up without going overboard.
For serving, consider arranging the fudge squares on a dessert board alongside complementary treats such as fresh strawberries, dark chocolate truffles, salted caramel popcorn, and assorted nuts. The white fudge provides a beautiful visual anchor on any dessert table. For a more casual presentation, simply pile the squares on a plate and let guests help themselves. These fudge squares also pair wonderfully with vanilla ice cream as a topping, or crumbled over milkshakes and sundaes for a cookies-and-cream-themed dessert experience.
Conclusion: A Five-Ingredient Dessert That Never Fails to Impress
This cookies and cream fudge is living proof that extraordinary desserts do not require extraordinary effort. With just five readily available ingredients, no oven, no candy thermometer, and barely 15 minutes of active hands-on time, you can produce a batch of rich, velvety, cookie-studded fudge that looks like it came from a professional confectioner’s kitchen. The silky white chocolate base, enriched with sweetened condensed milk and butter, provides the perfect canvas for generous chunks of crunchy Oreo cookies, creating a flavor and texture combination that is nothing short of addictive. Every batch you make will disappear faster than the last, guaranteed.
What truly sets this recipe apart is its incredible versatility. It works beautifully as a holiday treat, a party dessert, an edible gift, a bake sale contribution, or a simple weeknight indulgence when you need something sweet without the hassle of full-scale baking. The customization possibilities are virtually endless, from sea salt and candy canes to different Oreo flavors and sprinkles, allowing you to reinvent this fudge for every occasion throughout the year. We wholeheartedly encourage you to try this recipe, share it with the people you love, and experience the joy of creating a homemade dessert that is as easy to make as it is impossible to resist. Your family and friends will be asking for the recipe before they finish their first piece.
Frequently Asked Questions (FAQ)
Can I use milk chocolate or dark chocolate instead of white chocolate? Yes, you can absolutely make this fudge with milk chocolate or dark chocolate chips. The process is identical. However, the visual contrast between the fudge and the Oreo cookies will be less dramatic with darker chocolate. The flavor will shift toward a richer, more intensely chocolatey profile, which is delicious in its own right but a different experience from the classic cookies and cream combination.
Why did my fudge turn out grainy or lumpy? Graininess is almost always caused by overheating the white chocolate. White chocolate is extremely heat-sensitive and must be melted over the lowest possible heat with constant stirring. If the temperature gets too high, the cocoa butter separates and the mixture seizes. To fix slightly grainy fudge, try adding a tablespoon of heavy cream while the mixture is still warm and stirring vigorously until smooth.
Can I make this fudge in the microwave instead of on the stove? Yes. Combine the white chocolate chips, condensed milk, and butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until completely melted and smooth. This typically takes three to four intervals. The microwave method works well but requires vigilant attention, as white chocolate can scorch very quickly in a microwave.
How far in advance can I make this fudge? This fudge can be made up to two weeks in advance when stored in an airtight container in the refrigerator. For even longer storage, freeze it for up to three months. This make-ahead quality makes it an excellent choice for holiday planning and gift preparation.
Can I double this recipe? Absolutely. Simply double all of the ingredients and use a 9-by-13 inch baking pan instead of the 8-by-8 inch pan. The melting and assembly process is identical. Chilling time may increase slightly to account for the thicker slab of fudge.Is this recipe suitable for people with nut allergies? The base recipe as written is nut-free, as Oreo cookies do not contain nuts. However, always check the packaging of your specific white chocolate brand, as some are manufactured in facilities that also process tree nuts. If preparing for someone with a severe nut allergy, verify all ingredient labels careful !
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