22-Minute Cookies and Cream Monster Fudge You’ll Crave Forever

You know those desserts that make you close your eyes and just savor every bite? That’s exactly what happened the first time I tried this Cookies and Cream Monster Fudge. I was hosting a last-minute girls’ night and needed something quick but impressive. This fudge saved the day – creamy, packed with cookie crunch, and ridiculously easy to make. Now it’s my go-to for potlucks, gift boxes, and yes, those “I need chocolate NOW” emergencies. The best part? You probably have most ingredients in your pantry already. Trust me, one bite and you’ll understand why my friends beg me to make this every holiday season.

Why You’ll Love This Cookies and Cream Monster Fudge

Oh my goodness, where do I even start with why this fudge is a total game-changer? First off, it’s no-bake—no oven, no fuss, just pure chocolatey bliss in minutes. The creamy white chocolate and sweetened condensed milk make it luxuriously smooth, while those crushed cookies add the perfect crunch in every bite. It’s a crowd-pleaser, whether you’re serving it at parties or sneaking a square (or three) for yourself. Plus, it’s practically foolproof—even if you’re not a dessert pro, you’ll look like one. Ready in just a couple of hours? Yes, please!

Ingredients for Cookies and Cream Monster Fudge

Okay, let’s talk ingredients – this is where the magic starts! You’ll need 3 cups of white chocolate chips (the good stuff, not the waxy kind), 1 can (14 oz) of sweetened condensed milk (that sticky-sweet nectar of the gods), and 2 cups of crushed chocolate sandwich cookies (about 20 cookies – I like Oreos, but store brands work great too). Don’t forget 1 teaspoon of vanilla extract for that warm depth and ¼ teaspoon of salt to balance all that sweetness. Pro tip: measure your salt level – too little and it’s flat, too much and… well, you’ll know!

Equipment You’ll Need

Grab these basics before you start: a microwave-safe bowl (glass works best), an 8×8-inch baking pan, and parchment paper to line it—trust me, you’ll thank me later when the fudge slides right out. A sturdy spatula for stirring and folding is key, plus a measuring cup for those cookie crumbs. That’s it—no fancy gadgets required!

How to Make Cookies and Cream Monster Fudge

Alright, let’s get to the fun part – making this dreamy fudge! I promise it’s so simple you’ll wonder why you ever bought store-bought. Just follow these steps, and you’ll have perfect fudge every single time.

Step 1: Prepare the Pan

First things first – line that 8×8-inch pan with parchment paper, leaving some overhang on the sides. This isn’t just for looks; it’s your golden ticket to easy removal later. No one wants to scrape stubborn fudge off the pan! I like to lightly grease the pan first so the paper sticks in place while you work.

Step 2: Melt the Chocolate Mixture

Now for the magic potion! In your microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second bursts, stirring well after each one. Watch it closely – white chocolate burns easily if you’re not careful! You’ll know it’s ready when it’s smooth as silk with no lumps. If you see even a hint of graininess, keep stirring off the heat – residual heat will often finish the job.

Step 3: Fold in the Cookies

Time for the star of the show! Add your vanilla and salt to the chocolate mixture, then gently fold in those crushed cookies. Here’s my secret: don’t overmix! You want to maintain those delicious cookie chunks for texture. I like to reserve a handful of crumbs to sprinkle on top for extra crunch (and let’s be honest, Instagram appeal).

Step 4: Chill and Set

Pour your fudge into the prepared pan and smooth the top. Now comes the hardest part – waiting! Pop it in the fridge for at least 2 hours until firm. I know it’s tempting, but don’t rush this step – the fudge needs time to set properly. Once it’s firm, use the parchment “handles” to lift it out and cut into squares. Pro tip: run your knife under hot water between cuts for clean edges!

Tips for Perfect Cookies and Cream Monster Fudge

Want to take your fudge from good to knock-your-socks-off amazing? Here are my tried-and-true secrets! First, always use full-fat sweetened condensed milk – that skim stuff just won’t give you the same creamy texture. When crushing cookies, go for uneven pieces – some fine crumbs and big chunks make every bite exciting. If your chocolate seizes up, add a teaspoon of vegetable oil while stirring to bring it back to silkiness. And here’s a game-changer: let the fudge sit at room temperature for 5 minutes before serving – it’ll be creamier than straight from the fridge!

Variations of Cookies and Cream Monster Fudge

Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up. Swap white chocolate for dark chocolate chips if you prefer a richer flavor – it’s like cookies and cream met a brownie! Feeling extra indulgent? Toss in mini marshmallows for a s’mores twist. My niece loves when I add crushed peppermint candies during the holidays. The best part? This recipe is super forgiving – as long as you keep the basic ratios, you can’t go wrong!

Serving and Storing Cookies and Cream Monster Fudge

When that glorious moment comes to slice your fudge, go for 1-inch squares – trust me, they’re rich enough that you won’t need huge pieces! If you want picture-perfect cuts, wipe your knife with a warm damp cloth between slices. Store leftovers (ha! as if you’ll have any) in an airtight container in the fridge for up to a week. Pro tip: Layer them between parchment paper to prevent sticking. No reheating needed – this fudge tastes best cold right from the fridge!

Nutritional Information

Now, let’s be real – we’re not eating fudge for its health benefits! But if you’re curious about what you’re indulging in, here’s the scoop. These nutritional values are estimates and can vary based on the specific ingredients you use. Things like the brand of cookies or chocolate chips can make a difference. My philosophy? Enjoy every delicious bite mindfully – this Cookies and Cream Monster Fudge is meant to be a special treat, not an everyday snack. Life’s too short not to savor the good stuff!

FAQs About Cookies and Cream Monster Fudge

I get asked about this fudge all the time – here are the answers to the questions that pop up most often!

Can I Use Homemade Cookies?

Absolutely! While store-bought sandwich cookies (like Oreos) are convenient, homemade chocolate cookies work beautifully too. Just make sure they’re completely cooled before crushing. The key is texture – you want that signature crunch! I’ve used everything from chocolate shortbread to black cocoa cookies with fantastic results.

How Long Does This Fudge Last?

In an airtight container in the fridge, it stays perfect for about 1 week – if it lasts that long! For longer storage, you can freeze it for up to 2 months. Just thaw overnight in the fridge before serving. The texture stays remarkably creamy!

Can I Make This Without a Microwave?

Of course! Use a double boiler on the stovetop instead. Fill a saucepan with 1-2 inches of water, place your bowl with the chocolate and condensed milk on top (make sure it doesn’t touch the water), and stir constantly over medium-low heat until melted. Takes a bit longer, but works like a charm!

What Cookies Work Best?

Classic chocolate sandwich cookies are my go-to, but get creative! Golden Oreos make a fun “blonde” version, and mint cookies add a refreshing twist. Just avoid super soft cookies – you need that satisfying crunch!

Share Your Cookies and Cream Monster Fudge Experience

I’d love to hear how your fudge turned out! Did you add any fun twists? Snap a photo and tag me – nothing makes me happier than seeing your creations. Leave a comment below with your thoughts or any genius variations you invented. Happy fudge-making, friends!

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