Cookies & Cream Fudge

By Kaleb WyseLast modified on Dec 17, 2025

5 from 1 vote

A modern take on an old-school dessert, this recipe is a quicker and simpler way to make fudge. Oreos bring incredible flavor and texture, while marshmallow and vanilla add lightness.

Prep Time 20

Cook Time 20

Total Time 4 40

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Fudge doesn’t really need an introduction. I must admit, I often use this…cheating – or shall we say easier? – method for making fudge. This utilizes marshmallow cream and doesn’t require hand-beating the fudge tirelessly, hoping to achieve the correct consistency. I decided cookies and cream fudge was in order because it’s a fun update on the usual chocolate or peanut butter ones I make.

This is a definite Christmas treat: sweet and very decadent!

A piece of fudge with crushed Oreo sits on a wooden block.

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Cookies & Cream Fudge

By Kaleb

5 from 1 vote

A modern take on an old-school dessert, this recipe is a quicker and simpler way to make fudge. Oreos bring incredible flavor and texture, while marshmallow and vanilla add lightness.

Prep: 20

Cook: 20

Resting Time: 4

Total: 4 40

Servings:

White fudge made with crushed cookies sits on a wooden block on a table.

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Ingredients

▢ 3 cups granulated sugar
▢ 1 cup evaporated milk
▢ 1 7-oz jar marshmallow creme
▢ 12 tbsp (1 ½ sticks) unsalted butter
▢ 11 oz white chocolate
▢ 2 tsp vanilla bean paste (or vanilla extract)
▢ 2 cups crushed Oreo cookies

Instructions

Line a 9 x 9-inch baking dish with parchment paper and set aside. Also, have the marshmallow cream, white chocolate, and Oreos prepared and ready.
Bring sugar, evaporated milk, and butter to a low boil over medium-high heat. Depending on the stove, the temperature may need to be adjusted so the mixture does not boil too hard and scorch on the bottom.
3 cups granulated sugar, 1 cup evaporated milk, 12 tbsp (1 ½ sticks) unsalted butter
Stir constantly and bring to 235°F to 238°F on a candy or instant-read thermometer.
Remove from heat and add white chocolate, vanilla bean paste, and marshmallow creme. Stir until smooth. Then mix in 1 ½ cups crushed Oreos.
1 7-oz jar marshmallow creme, 11 oz white chocolate, 2 tsp vanilla bean paste (or vanilla extract), 2 cups crushed Oreo cookies
Pour into the prepared baking dish and top with remaining ½ cup Oreos, pressing slightly to make them adhere. Let cool 4-6 hours.
Using the parchment as a sling, remove from baking dish and cut into small pieces. Be sure to store in airtight containers so the fudge does not dry out.