Treat yourself to the irresistible cookies & cream fudge—an easy, three-ingredient dessert that’s perfect for satisfying your sweet tooth. With rich white chocolate and classic OREO cookies, this fudge has a creamy texture and crunchy bits of cookie in every bite. It’s super simple to make and tastes heavenly, making it a perfect choice for any occasion, especially the holidays.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
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Why You’ll Love This Cookies & Cream Fudge Recipe
OREO fudge is the ultimate easy dessert! It takes just three ingredients and no baking, making it quick and simple to whip up. Perfect for any occasion, this fudge is super versatile—you can even customize it with different types of OREO cookies like Golden Oreos or Mint Oreos for a fun twist.
Whether you’re looking for a last-minute treat or something to impress guests, this OREO fudge is a winner every time.
Cookies & Cream Fudge Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Butter: Use salted or unsalted butter for this recipe. I like to used salted butter to enhance the sweetness of the fudge.
- Sweetened Condensed Milk: This is the key ingredient that makes the fudge smooth and creamy. Make sure to use sweetened condensed milk and not evaporated milk.
- White Chocolate Chips: Use high-quality white chocolate chips for best results. You can also use chopped white chocolate bars instead.
- OREO Cookies: Any variety of OREO chocolate sandwich cookies will work for this recipe, including original, double stuffed, or Golden Oreos. Crush the cookies into small chunks for maximum flavor and texture.
How to Make OREO Fudge
[Step 1] Spray an 8×8 square pan with nonstick cooking spray. Measure and cut a piece of parchment paper that will cover the bottom and come up the sides of the pan.
[Step 2] Crush 20 of the Oreo cookies into small and medium sized pieces. Break the remaining 4 Oreos into larger pieces and reserve for the top of the fudge.
[Step 3] Melt the butter in a heavy saucepan over medium-low heat. Once the butter is melted, pour in the sweetened condensed milk and add the white chocolate chips. Reduce the heat to low and continue to stir the white chocolate mixture until the white chocolate chips are completely melted and the mixture is smooth.
[Step 4] Remove from heat and gently fold in half of the crushed Oreos. Don’t over mix or the fudge will turn grey and lose it’s white base color.
[Step 5] Pour the fudge mixture into the prepared pan and use a silicone spatula to spread it around so that it is level. Sprinkle the reserved OREO cookie pieces on top of the fudge and gently push down into the fudge. Refrigerate the fudge for at least two hours.
[Step 6] When the fudge has set, remove from the refrigerator and carefully run a butter knife around the edges of the pan to loosen any fudge that is touching the side of the dish. Use the ends of the parchment paper to lift the fudge and place it on a cutting board then cut the fudge into your desired size. I ended up with 64 squares of fudge which fit perfectly into mini cupcake liners! You could also wrap the fudge pieces in wax paper.
Helpful Kitchen Tools
- Sauce Pan
- Silicone Spatula
- Parchment Paper
- Square Baking Dish
- Cutting Board
How to Store this OREO Fudge Recipe
Store the fudge in an airtight container in the refrigerator or at room temperature for up to one week. You can also freeze the fudge for up to three months. Thaw in the refrigerator before serving.
OREO Cookie Fudge Variations
- Add in chopped nuts or caramel drizzle for extra flavor and texture.
- Swap out the white chocolate chips for dark or milk chocolate chips for a different flavor profile.
- Use crushed graham crackers instead of OREO cookies and add mini marshmallows to make s’mores fudge.
- For a twist on traditional OREO fudge, try using different flavors of OREO cookies like golden or red velvet.
Frequently Asked Questions
- Can I use milk or dark chocolate instead of white chocolate? Yes, you can substitute different types of chocolate in this recipe. Just keep in mind that the flavor and texture will be different.
- Can I make this fudge without a stove? This recipe requires melting ingredients on the stove, but it can also be made in the microwave if desired. Simply melt the butter and white chocolate chips in a microwave-safe bowl, then stir in the sweetened condensed milk and crushed OREO cookies.
- Can I make this fudge ahead of time? Yes, you can make this fudge recipe ahead of time. Store it in an airtight container in the refrigerator or freezer until ready to serve.
Final Thoughts
With just a few simple ingredients and minimal effort, you can create a decadent and delicious cookies & cream fudge that is sure to please. Whether you’re making it for yourself or sharing it with others, this easy recipe is perfect for any occasion. So grab some OREO cookies and get ready to enjoy the sweet taste of homemade fudge!
More Christmas Treats to Try:
- 3-Ingredient Fudge
- Microwave Soft Caramels
- Christmas Crack Chex Mix
- Disneyland Christmas Churros
- Candy Cane Mickey Beignets
- Cool Whip Candy Truffles
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Easy Cookies & Cream Fudge (OREO Fudge)
Ingredients
- 1/4 Cup Butter
- 1 Can 14 ounces Sweetened Condensed Milk
- 3 Cups White Chocolate Chips
- 24 OREO Cookies
Instructions
- Spray an 8×8 square pan with nonstick cooking spray. Measure and cut a piece of parchment paper that will cover the bottom and come up the sides of the pan.
- Crush 20 of the Oreo cookies into small and medium sized pieces. Break the remaining 4 OREOs into larger pieces and reserve for the top of the fudge.
- Melt the butter in a heavy saucepan over medium-low heat. Once the butter is melted, pour in the sweetened condensed milk and add the white chocolate chips. Reduce the heat to low and continue to stir the white chocolate mixture until the white chocolate chips are completely melted and the mixture is smooth.
- Remove from heat and gently fold in half of the crushed Oreos. Don't over mix or the fudge will turn grey and lose it's white base color.
- Pour the fudge mixture into the prepared pan and use a silicone spatula to spread it around so that it is level. Sprinkle the remaining OREO cookie pieces on top of the fudge and gently push down into the fudge. Refrigerate the fudge for at least two hours.
- When the fudge has set, remove from the refrigerator and carefully run a butter knife around the edges of the pan to loosen any fudge that is touching the side of the dish. Use the ends of the parchment paper to lift the fudge and place it on a cutting board then cut the fudge into your desired size. I ended up with 64 squares of fudge which fit perfectly into mini cupcake liners! You could also wrap the fudge pieces in wax paper.
