You can whip up a batch of this easy Cookies And Cream Fudge in just minutes! Creamy vanilla fudge is combined with Oreo cookies, and finished with peppermint candy cane bits, for this tasty cookies and cream treat.
3 Ingredient Fudge
If you’ve ever made 3 ingredient fudge, then you know just how quick, and delicious, it is! Though in this case, we’re adding an extra ingredient or two.
But this isn’t just any cookies and cream fudge, this is peppermint cookies and cream fudge, and it is amazing! A combo of cookies, a creamy vanilla fudge base and a kick of peppermint, this fudge is going to be fantastic on your Christmas Cookie trays this holiday season.
However if peppermint is not your favorite, you can easily just use vanilla extract in this fudge.
Because I’m all about keeping cooking and baking simple and easy, this can be made on your stovetop or in your microwave, and no candy thermometer is needed.
I love that you can whip a batch of this fudge up in no time. While I love to bake cookies in advance and freeze them, fudge is one of my favorite last minute holiday treats to make.
Fudge Making Tips
While this fudge is super simple to make, I do have a few tips to help make it even easier.
TIP: For a clean look with your cookies and cream fudge, shake out small cookie crumbs with a mesh strainer.
When you chop up your cookies for this fudge, you will get quite a bit of crumbs with your cookie pieces. You can certainly mix those right on in. However if you want a “clean” look to your cookies and cream fudge, then giving your cookie pieces a little shake in a mesh strainer will help separate the large pieces from the fine pieces.
TIP: Line an 8×8 or 9×9 pain with foil to allow easy removal of your fudge.
Another thing that I always like to do when I make fudge is line my pan with foil. Not only does this allow you to easily pull your fudge out of the pan for cutting, it allows you to free up your pan more quickly if you need to make multiple batches of fudge and need to reuse the pan.
I find that after about 45 minutes in the fridge, I can pull my foil and fudge out, place them back in the fridge, and use my pan for my next batch (I’ve got another delicious fudge recipe coming for you tomorrow!).
TIP: To help get a clean cut when cutting fudge, make sure fudge is chilled and use a knife that has been run under hot water (dry prior to cutting). Reheat knife with water (and dry) between each cut, for a clean cut.
Cookies And Cream Fudge
This fudge gets it’s delicious flavor from a combination of both McCormick’s Vanilla Extract and Peppermint Extract. The amount of Peppermint Extract can be adjusted depending on your tastes. If you like a hint of mint, 1/2 a teaspoon is a great place to start, and if you love peppermint, you can go up to two teaspoons of peppermint extract.
I love a combo of a white chocolate base and peppermint, very similar to peppermint bark! If you want even more peppermint, you can add in some crushed candy canes and sprinkle them on top as well.
Christmas Baking Recipes
Looking for more delicious Christmas recipes to try? I have some great suggestions for you!
- Peppermint Bark Recipe
- Peppermint Bundt Cake
- Peppermint Bark Cookies
- Chocolate Peppermint Striped Delight
- Peppermint Ice Cream Pie
Cookies And Cream Fudge
Cookies And Cream Fudge
- 1 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- Pinch of salt
- 1 1/2 tsp McCormick Vanilla Extract
- 1/2 - 2 tsp McCormick Peppermint Extract
- 1 and 1/2 cups chopped up chocolate sandwich cookies
- OPTIONAL: 1/4 cup crushed candy canes for garnish
- Line an 8x8 or 9x9 inch pan with foil. Make sure to use enough foil for foil to overhang the pan, making it easy for you to remove.
- In a heavy pa over low heat, melt sweetened condensed milk, white chocolate chips and salt. Stir almost constantly until almost all chips have melted (they will continue to melt once removed from heat).
- Remove from heat, stir in vanilla and peppermint extracts. Mixture will be very thick. Fold in chopped up cookies. Scoop mixture into prepared pan, pressing in to create an even layer.
- Place fudge in fridge for at least two hours to set. When ready, cut into squares to serve. Can be stored covered at room temperature, or kept in fridge for up to a week.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I hope your family loves this Cookies And Cream Fudge as much as we do! Tomorrow I will have another delicious fudge recipe that combines milk and cookies for you, so make sure to check back!
ORIGINALLY POSTED DECEMBER 2014
Disclaimer: I am compensated for my posts with McCormick, but all opinions are mine and mine alone. 🙂
I made this fudge its so delicious and easy to make. I make it through out the whole year, not waiting for holidays.
Amy @ Amy's Healthy Baking says
I always forget about making fudge throughout the rest of the year too! And funny enough, my guy who hates baking and cooking actually makes better fudge that me. We actually just made our first batch tonight! 🙂 And your cookies ‘n cream version is SO clever — I’d devour half the pan in a single day! Pinned!
Aimee @ Like mother like daughter says
This fudge looks amazing! I love cookies and cream, and love that you added peppermint in to the mix to make it more festive! I wish I had a big slice of this right now!
Joshua Hampton says
That fudge is so beautiful. It just made me want to reach through my screen and grab at it. I’ve got to try this. Thanks for the recipe.