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.

How to Make Chocolate Chip Cookie Fudge
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You’ll need only six ingredients for chocolate chip cookie fudge and about two hours. So it’s great to make it earlier in the day and enjoy it with a cup of coffee or tea when you feel the 3 p.m. slump coming on. Or you can nibble on this treat while watching TV later.
In addition, at the holidays, you can use this recipe to make teacher gifts or even to bring to a cookie exchange. It’s so easy that, like cake mix cookies, you won’t believe how quickly this recipe can come together.

Ingredients Overview

Step-by-Step 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 8×8 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. Place 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.

Notice the swirls of white and milk chocolate in the finished chocolate chip cookie fudge. This is the effect you’re going for. Of course, it’s going to taste delicious whether you stir it or not. However, if you’re making this to enjoy for yourself and to give as a gift or serve to others, that swirl is an added touch that’s sure to impress.
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.


Chocolate Chip Cookie Fudge
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 8×8 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.