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A stack of chocolate chip fudge pieces mixed with cookie chunks, displayed on a white plate.

Chocolate Chip Cookie Fudge

If you're like me and believe that there's always a good time to enjoy chocolate chip cookies, then you're going to love this recipe for chocolate chip cookie fudge. It's a no-bake recipe that starts on the stovetop and sets while chilling in the refrigerator. In the end you get a fudgy, chocolatey sweet snack that hits all the right notes.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill and Set 2 hours
Total Time 2 hours 10 minutes
Course Dessert, Snack, Sweets
Cuisine American
Servings 16
Calories 448 kcal

Equipment

Ingredients
  

  • 4 tablespoons unsalted butter
  • 14 ounces sweet condensed milk
  • 3 cups white chocolate chips
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chip cookies crumbled
  • 1 cup mini chocolate chips

Instructions
 

  • In a medium sized pot add in the butter, condensed milk and white chocolate chips, stir constantly on a medium to low heat until everything melts and is smooth.
  • Remove from heat.
  • Add in the vanilla, 1/2 cup of the crushed cookies and 1/2 cup of the mini chocolate chips.
  • Stir slightly, the mini chocolate chips are going to melt as you stir, do not mix completely. You want to have the swirls of the chocolate and white chocolate all around in the finished product.
  • Pour into a 8x8 baking dish lined with parchment paper.
  • Sprinkle the remaining 1/2 cup of crushed cookies and the 1/2 cup of mini chocolate chips right on top.
  • Chill in the fridge for two hours or until solid.
  • Once the fudge has hardened, grasp the edges of the parchment paper and remove from the pan. Cut into chunks and enjoy.

Notes

This recipe calls for sweetened condensed milk. However, if you're out, don't panic: consider using one of these condensed milk substitutes or alternative options.
I use mini chocolate chips because they tend to melt faster than regular sized chocolate chips. However, I know that they can be more expensive or, sometimes, harder to find at the grocery store. So if you only have regular sized milk chocolate chips, you can easily substitute them.
You can use any store-bought chocolate chip cookies in this recipe. However, I prefer cooking for crispy cookies versus the soft-baked kind. With the crisp or crunchy ones, you'll get more crumbs and that's what you're looking for with this recipe.

Nutrition

Calories: 448kcalCarbohydrates: 51gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 25mgSodium: 117mgPotassium: 301mgFiber: 2gSugar: 44gVitamin A: 171IUVitamin C: 1mgCalcium: 148mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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