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Milk and Cookies Fudge

Milk and cookies fudge combines white chocolate, sweetened condensed milk, and chopped chocolate chip cookies in an easy stovetop recipe. Chill until firm, then cut into 16 pieces topped with crunchy cookie bits.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling and resting 2 hours 10 minutes
Total Time 2 hours 28 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 306
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 18 oz white chocolate chips 3 cups
  • 2 tbsp unsalted butter
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 1.5 cup chocolate chip cookies roughly chopped, divided

Equipment

  • 1 8-inch square baking pan

Method
 

  1. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for lifting out the fudge.
  2. Combine the sweetened condensed milk, white chocolate chips, butter, and salt in a medium saucepan over low heat.
  3. Stir constantly for 5 to 8 minutes until smooth and fully melted.
  4. Remove the pan from the heat.
  5. Stir in the vanilla extract and 1 cup of the chopped cookies.
  6. Spread the mixture evenly in the prepared pan.
  7. Scatter the remaining 1/2 cup cookies over the top.
  8. Gently press the cookies into the fudge.
  9. Refrigerate for at least 2 hours, until firm.
  10. Lift the fudge from the pan and let it sit at room temperature for 10 minutes before cutting into 16 pieces.

Notes

For neat pieces, use the parchment overhang to lift the fudge out and cut it after the 10-minute room-temperature rest. Store covered in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free white chocolate chips, dairy-free butter, and sweetened condensed coconut milk.