Cookie Monster Fudge
Want a treat that looks adorable and tastes amazing? This Cookie Monster fudge comes together fast with just a few ingredients, and it disappears even faster once it hits the dessert table.
Cookie Monster fudge is exactly what it sounds like: an easy, adorable dessert inspired by everyone’s favorite blue cookie lover. The base is silky smooth, and every bite has little pops of crunch from two kinds of cookies folded right in.
There is no candy thermometer, no stand mixer, and no fancy skill required. If you can stir a pot, you can make this fudge, and you will look like a hero when you carry it into the room.
It is also a no bake recipe, which makes it a smart choice for warm days when you do not want the oven heating up the whole kitchen.
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- Cookie Monster Fudge
- DELICIOUS DREAMY CREAMY FUDGE
- INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- HOW TO MAKE COOKIE MONSTER FUDGE
- Ingredients
- Instructions
- Notes
- Recipe details
- FAQs
- What is the best way to cut Cookie Monster Fudge for clean pieces?
- Can I use regular-sized cookies instead of mini cookies in this fudge recipe?
- How should I store leftover Cookie Monster Fudge?
- Why is my Cookie Monster Fudge not setting properly?
- Cookie Monster Fudge
- Ingredients
- Instructions
- Last Step:
- Nutrition
- Did you make this recipe?
DELICIOUS DREAMY CREAMY FUDGE
Cookie Monster fudge is creamy and chocolate rich, and that is the whole point. Sweetened condensed milk and white chocolate chips melt into a smooth, glossy base, while the mini cookies add a fun crunchy contrast in every single square. Smooth and crunchy in the same bite is a very good thing.
This is a dessert that works for kids and grown ups at the same time. Kids love the bright blue color and the googly candy eyes.
Adults love that it looks like you spent hours on it when really it takes a few simple ingredients and easy steps. Bring it to a birthday party, a bake sale, a holiday tray, or a church potluck, and watch how quickly the plate empties.
It travels well too. Set the pieces in a single layer in a container, or stack them with a sheet of parchment in between, and they will arrive looking just as cute as when you packed them.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
Your shopping list is short and sweet. For the base you need sweetened condensed milk, white chocolate chips, and blue gel food color.
For the fun part you need mini Oreo cookies, mini Chips Ahoy cookies, and candy eyeballs. That is six items, and half of them are cookies, which feels like a win.
HOW TO MAKE COOKIE MONSTER FUDGE
Ready to make some fudge? Grab your ingredients and let us walk through it together, step by step.
- Prep the pan. Line an 8 by 8 inch baking pan with parchment paper, leaving some extra paper running up and out of the sides of the pan to act as handles. Set it aside. Those little handles make lifting the finished fudge out of the pan so much easier.
- Melt the base. In a Dutch oven or a medium pot over medium low heat, pour in the sweetened condensed milk and the white chocolate chips. Stir slowly but consistently until the milk and the chips have melted and created a smooth mixture.
- Add the color. Remove the pot from the heat. Add the blue gel food color and stir until it is all the same desired shade of blue. Add a little at a time, since gel color goes a long way.
- Fold in the cookies. Carefully fold in 1/2 cup of the mini Oreos and 1/2 cup of the mini Chips Ahoy cookies. The mixture starts setting up quickly, so work fast here, but not so fast that you are making the cookies fall apart.
- Fill the pan. Pour the mixture into the parchment lined dish, then use a spatula or the back of a spoon to spread it into an even layer.
- Decorate the top. Add the remaining Oreos and Chips Ahoy onto the surface of the fudge. Place pairs of candy eyes around the surface as well, spacing them about every 2 inches so each piece gets its own set.
- Chill and cut. Place the fudge in the fridge for 90 minutes to set. Remove it from the pan and cut it with a sharp knife into 16 pieces. Serve and enjoy.
Here is the timing at a glance: about 10 minutes of prep, 5 minutes of cook time, and 1 hour 30 minutes of chilling, which adds up to 1 hour 45 minutes total. Most of that is hands off time, so you can tidy the kitchen or pour yourself something cold while the fridge does its job.
When you are ready to serve, a plate of these squares makes a cheerful centerpiece for a dessert table. They also fit nicely into lunch boxes, treat bags, and cookie trays for a school event or a neighborhood gathering.
If you want to save some for later, wrap the fudge tightly in plastic and place it in a freezer safe container for up to 3 months. Thaw it in the refrigerator before serving.
Ingredients
This makes one 8 by 8 inch pan of fudge, which cuts into 16 pieces.
- 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- Blue gel food color
- 3/4 cup mini Oreo cookies, divided
- 3/4 cup mini Chips Ahoy cookies, divided
- 32 candy eyeballs
Notice that both cookies are divided. You use 1/2 cup of each inside the fudge and save the rest for the top, so do not dump everything into the pot at once.
Instructions
- Line an 8 by 8 inch baking pan with parchment paper, leaving extra overhang as handles. Set it aside.
- In a Dutch oven or medium pot over medium low heat, pour in the sweetened condensed milk and the white chocolate chips.
- Stir slowly but consistently until the milk and the chips have melted and the mixture is smooth.
- Remove from the heat, then add the blue gel food color and stir until it is an even shade of blue.
- Fold in 1/2 cup of the mini Oreos and 1/2 cup of the mini Chips Ahoy cookies. The mixture begins setting quickly, so fold fast but gently enough not to crumble the cookies.
- Pour the mixture into the lined pan and spread it into an even layer.
- Scatter the remaining cookies over the top and place pairs of candy eyes about every 2 inches apart.
- Refrigerate for 90 minutes to set, then remove from the pan and cut into 16 pieces.
That is the whole method from start to finish. Once the fudge is cut, it is ready to serve right away, and it looks especially cute piled on a plate with the candy eyes facing up.
Notes
A few small details make a big difference with this fudge. Here is what I have learned from making it more times than I should probably admit.
- Keep the heat low. Do not go above medium low when you are stirring the condensed milk and the chocolate. If the heat creeps up too high, the mixture can burn.
- Stir with patience. Stir slowly but consistently. Stirring too fast or too vigorously introduces air into the mixture, and those air bubbles show up in the finished fudge.
- Move quickly with the cookies. Do not take too long to stir in the cookies once the pot is off the heat. The fudge sets and thickens quickly, so have both bowls of cookies measured and ready before you start.
- Space out the eyes. Place candy eyes about every 2 inches so each fudge piece gets a set. Nobody wants one piece with three eyes and another with none.
- Swap the cookies if you like. Other cookies can be used as long as they are small enough. Full size cookies work too if you cut them into quarters, and homemade cookies are a great option as well.
- Blue candy melts are an option. Blue candy melts can be used instead of white chocolate, which saves a step on the coloring.
- Cut with confidence. Use a long bladed, sharp knife and make one long stroke rather than a sawing motion. Wipe the blade between cuts for clean, neat squares.
For storage, an airtight container works beautifully. Here is how the options compare.
| Storage method | How long | Notes |
|---|---|---|
| Room temperature | Up to 2 weeks | Keep it in an airtight container. If your room is warm, move it to the fridge so it does not melt. |
| Refrigerator | Best for warm rooms | Chill to keep the fudge firm, then bring it out shortly before serving. |
| Freezer | Up to 3 months | Wrap tightly in plastic, place in a freezer safe container, and thaw in the refrigerator before serving. |
Quick tip: measure your cookies and candy eyes before you melt anything. Once the fudge is off the heat, it waits for no one.
Recipe details
This recipe makes 16 servings of fudge from one 8 by 8 inch pan.
| Detail | Time |
|---|---|
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Chill time | 1 hour 30 minutes |
| Total time | 1 hour 45 minutes |
| Servings | 16 |
Per serving, the source nutrition comes in at about 252 calories, 46 grams of carbohydrates, 5 grams of protein, 17 grams of fat, 1 gram of fiber, 40 grams of sugar, and 131 milligrams of sodium.
FAQs
What is the best way to cut Cookie Monster Fudge for clean pieces?
For the cleanest cuts, use a long, sharp knife and make one long, continuous stroke straight down through the fudge instead of sawing back and forth. Wipe the blade clean with a paper towel between each cut to prevent crumbs and color streaks from marring the surfaces. If the knife sticks, run it under hot water, dry it, and make your cut while the blade is still warm.
Can I use regular-sized cookies instead of mini cookies in this fudge recipe?
Yes, you can use regular-sized cookies instead of mini cookies, but they should be cut into small pieces, such as quarters, before adding them to the mixture. Mini cookies are preferred because they distribute more evenly and are easier to fold in without breaking. Other types of cookies, including homemade ones, can also be substituted as long as they are in small pieces.
How should I store leftover Cookie Monster Fudge?
Store leftover Cookie Monster Fudge in an airtight container at room temperature for up to one week, or up to two weeks according to the recipe notes. If your room is warm or humid, it is best to refrigerate the fudge to prevent it from melting or becoming too soft. For longer storage, you can freeze the fudge for up to three months by wrapping it tightly in plastic wrap and placing it in a freezer-safe container.
Why is my Cookie Monster Fudge not setting properly?
If your fudge is not setting, it likely did not chill long enough in the refrigerator; the recipe requires at least 90 minutes of chilling time to firm up. Another common cause is not melting the white chocolate chips and sweetened condensed milk over sufficiently low heat, which can scorch the mixture and affect the texture. Ensure you work quickly once the ingredients are melted, as the mixture will start to set as it cools.
Cookie Monster Fudge
Cookie Monster Fudge Want a treat that looks adorable and tastes amazing? This Cookie Monster fudge comes together fast with just a few ingredients, and it disappears even faster once it hits the dessert table.
- Total Time: 105 min
- Yield: 16 1x
Ingredients
14 ounce sweetened condensed milk
3 cups white chocolate chips
blue gel food color
3/4 cup mini Oreo cookies, divided use
3/4 cups mini Chips Ahoy cookies, divided use
32 candy eyeballs
Instructions
1-Line an 8×8-inch baking pan with parchment: Line an 8×8-inch baking pan with parchment paper, leaving some extra running up and out of the sides of the pan to act as handles. Set it aside.
2-In a dutch oven, or medium pot: In a dutch oven, or medium pot over medium-low heat, pour in the sweetened condensed milk and white chocolate chips. Slowly stir, but consistently, until the milk and chocolate chips have melted and have created a smooth mixture.
3-Remove from the heat: Remove from the heat. Add blue gel food color and stir until it’s all the same desired shade of blue.
4-Carefully fold in 1/2 cup of mini: Carefully fold in 1/2 cup of mini Oreos and 1/2 cup of mini Chips Ahoy cookies. Note: the mixture is going to start setting up quickly so work fast here but not so fast that you are making the cookies fall apart.
5-Pour the mixture into the parchment lined: Pour the mixture into the parchment lined dish, use a spatula or the back of a spoon to spread the mixture into an even layer.
6-Add remaining Oreos and Chips Ahoy onto: Add remaining Oreos and Chips Ahoy onto the surface of the fudge. Place pairs of candy eyes around the surface of the fudge as well.
7-Place the fudge mixture into the fridge: Place the fudge mixture into the fridge for 90 minutes to set. Remove from the pan and cut with a sharp knife into 16 pieces. Serve and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 5 min
- Method: stovetop
Nutrition
- Calories: 252
- Sugar: 40
- Sodium: 131
- Fat: 17
- Carbohydrates: 46
- Fiber: 1
- Protein: 5
