I’m about to share my absolute favorite no-bake treat that combines two irresistible flavors into one creamy square of heaven. This cookies and cream fudge requires just three ingredients and zero complicated techniques—perfect for when those sweet cravings hit but you don’t want to turn on the oven. There’s something magical about the way those crunchy Oreo pieces suspend in velvety white chocolate that makes it impossible to stop at just one piece. Want to know the secret to getting that perfect texture?
Why You’ll Love this Cookies and Cream Fudge
Three reasons you’ll love this cookies and cream fudge: it’s ridiculously simple to make, requires just three ingredients, and combines everyone’s favorite cookie with creamy fudge.
I’m talking about melt-and-pour simplicity here. No candy thermometers, no precise temperature monitoring, no stress. Just melted chocolate hugging bits of Oreo cookies in every bite.
The texture? Smooth, creamy perfection with delightful cookie chunks throughout.
And who can resist that classic cookies-and-cream flavor profile? Not me, and probably not you either.
What Ingredients are in Cookies and Cream Fudge?
This incredibly simple cookies and cream fudge requires just three ingredients that transform into something magical when combined.
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 13 Oreo cookies, crushed (plus extra for topping, if desired)
The quality of your white chocolate will make a difference in the final product, so I recommend using a brand you enjoy eating on its own—my personal preference is for chips that contain actual cocoa butter rather than oil substitutes, which melt more smoothly and have a richer flavor.
How to Make this Cookies and Cream Fudge
Step 1: Prepare Your Baking Pan
Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang on the sides to easily lift out the fudge later.
This little bit of prep work saves so much hassle when it’s time to cut your treats.
Step 2: Crush Your Cookies
Take 13 Oreo cookies and crush them into small chunks—not too fine, as you’ll want visible cookie pieces throughout your fudge.
You can place them in a zip-top bag and use a rolling pin, or pulse them briefly in a food processor if you’re feeling fancy.
Step 3: Set Up a Double Boiler
Fill a saucepan with about an inch of water and bring to a simmer.
Place a heat-safe bowl on top, making sure the bottom doesn’t touch the water.
This gentle heating method prevents the white chocolate from seizing or burning.
Step 4: Melt the Chocolate and Milk
Add 3 cups of white chocolate chips and the entire 14-ounce can of sweetened condensed milk to your bowl.
Stir continuously until completely melted and smooth.
The mixture will be gloriously thick and glossy—quite possibly one of the most satisfying things to watch come together.
Step 5: Fold in the Crushed Cookies
Remove the bowl from heat and gently fold in your crushed Oreo cookies.
Work quickly but carefully to distribute the cookies throughout the fudge mixture without overmixing, which could turn your beautiful white fudge gray.
For more consistent results, you could also use a stand mixer to gently incorporate the cookies with precise control.
Step 6: Transfer to Pan and Add Toppings
Pour the fudge mixture into your prepared pan, smoothing the top with a spatula.
For an extra-special touch, sprinkle a few additional crushed Oreos on top and gently press them into the surface.
Step 7: Chill Until Set
Refrigerate the fudge for at least 2 hours, or until completely firm.
Patience is definitely a virtue here—cutting into warm fudge creates nothing but a sticky situation that nobody wants to deal with.
Step 8: Cut and Store
Once set, lift the fudge out using the parchment paper overhang and place on a cutting board.
Cut into small squares using a sharp knife (wiping the blade between cuts helps create clean edges).
Store your fudge in an airtight container at room temperature, where it will stay fresh for up to one week—if it lasts that long.
What to Serve with Cookies and Cream Fudge
This creamy, Oreo-studded fudge is a star on its own but truly shines when thoughtfully paired. A scoop of vanilla ice cream alongside creates a cookies-and-cream paradise that might just make you weak in the knees.
For balance, try serving with fresh berries—strawberries or raspberries cut through the sweetness perfectly.
A glass of cold milk is the classic companion, but for grown-up gatherings, a shot of espresso or creamy coffee makes for a sophisticated contrast.
Looking for a quick dessert board idea? Arrange fudge squares with some salted nuts and dark chocolate pieces.
And honestly, who could argue with a drizzle of warm caramel sauce over the top? These little fudge squares make for perfect afternoon treats or after-dinner indulgences.
Cookies and Cream Fudge Substitutions and Variations
- Short on Oreos? Any cream-filled cookie works beautifully—try Nutter Butters for a peanut butter twist or chocolate graham crackers for pure chocolate bliss.
- Need dairy-free options? Look for dairy-free white chocolate chips and coconut condensed milk. Just know the texture might be slightly different, but still deliciously creamy.
- Holiday version? Fold in crushed candy canes or peppermint pieces for a festive Christmas treat.
- Chocolate lovers can swap half the white chocolate chips for semi-sweet or milk chocolate chips—hello, triple chocolate fudge!
- Add texture with 1/2 cup chopped nuts or mini chocolate chips folded in with the cookies.
- Feeling fancy? Drizzle melted dark chocolate over the top before chilling, or sprinkle with flaky sea salt for that sweet-salty magic.
- Gluten-free friends? Simply use gluten-free sandwich cookies instead of traditional Oreos.
Leftovers and Storage for this Cookies and Cream Fudge
This fudge keeps remarkably well, making it perfect for advance preparation or gift-giving.
Store your treats in an airtight container at room temperature for up to one week—no need to refrigerate! The flavors actually meld together beautifully after a day, making day-two fudge sometimes even more delicious than fresh.
For longer storage, you can refrigerate for up to three weeks or freeze for up to three months. If freezing, separate layers with parchment paper to prevent sticking, and thaw at room temperature for about 30 minutes before enjoying.
One tip? If your fudge starts to dry out slightly, place a piece of bread in the container overnight—it works like magic to restore moisture without affecting the flavor.
Final Thoughts
This Cookies and Cream Fudge brings together everyone’s favorite cookie with creamy white chocolate in a treat that’s both nostalgic and impressive.
With just three ingredients and minimal hands-on time, it delivers maximum flavor without fuss.
I particularly love making a batch during holiday seasons when homemade gifts are appreciated, or when I need a crowd-pleasing dessert for potlucks and gatherings.
There’s something magical about the contrast between crunchy cookie bits and smooth, melt-in-your-mouth fudge that makes this simple recipe a standby in my dessert rotation—one bite, and you’ll understand why some classics never need improving.