Oh my gosh, you HAVE to try this Cookie Butter Fudge! It’s my absolute favorite dessert to whip up when I need something quick, indulgent, and guaranteed to disappear at parties. The first time I made it, my family practically inhaled the whole batch—it’s that good. What makes this fudge special? That rich, caramelized cookie butter flavor combined with creamy white chocolate creates magic in just minutes. No oven required! I keep the ingredients stocked because this recipe saves me every time I need a last-minute treat. Trust me, once you taste that smooth, velvety texture with just a hint of spice, you’ll understand why this fudge never lasts long in my house.
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Why You’ll Love This Cookie Butter Fudge
Honestly, what’s not to love? This fudge is a total game-changer, and here’s why:
- Effortless to make: Just 4 main ingredients and 10 minutes of hands-on time? Yes, please.
- No baking required: Perfect for hot summer days when you can’t bear to turn on the oven.
- Irresistible flavor: That cozy, spiced cookie butter taste makes it impossible to eat just one piece.
- Crowd-pleaser magic: I’ve brought this to every potluck for years—it always disappears first.
- Foolproof texture: Creamy, smooth, and just firm enough to hold its shape (no crumbly disasters here!).
Seriously, it’s the dessert equivalent of a warm hug—but way tastier.
Cookie Butter Fudge Ingredients
Here’s what you’ll need to make this dreamy fudge—I promise it’s probably all in your pantry already! The ingredient list is short but mighty. Pro tip: Use the best quality stuff here since there’s nowhere for subpar ingredients to hide in such a simple recipe.
- 1 cup cookie butter (I swear by Biscoff’s smooth variety—the creamy texture blends perfectly. Avoid the chunky kind unless you want bits in your fudge!)
- 1 cup white chocolate chips (Ghirardelli or Guittard melt like a dream. Cheap chips can make your fudge grainy—learned that the hard way!)
- 1/2 cup sweetened condensed milk (Full-fat only! That skinny stuff won’t give you the same lush texture.)
- 1 teaspoon pure vanilla extract (None of that imitation stuff—splash out for the real deal here.)
- Pinch of fine sea salt (Just a tiny bit makes the flavors pop. I use Maldon for that little crunch.)
See? Told you it was simple! Now let’s turn these humble ingredients into something magical.
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Cookie Butter Fudge You’ll Crave
- Total Time: 2 hrs 15 mins
- Yield: 16 pieces
- Diet: Vegetarian
Description
A rich and creamy fudge made with cookie butter for a unique flavor.
Ingredients
- 1 cup cookie butter
- 1 cup white chocolate chips
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line an 8×8 inch baking dish with parchment paper.
- In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each.
- Stir in cookie butter, sweetened condensed milk, vanilla extract, and salt until smooth.
- Pour mixture into the prepared dish and spread evenly.
- Refrigerate for at least 2 hours or until firm.
- Cut into squares and serve.
Notes
- Store in an airtight container in the fridge for up to a week.
- For a firmer texture, freeze for 30 minutes before cutting.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
How to Make Cookie Butter Fudge
Okay, let’s get to the fun part—making this dreamy fudge! Don’t let the simplicity fool you; a few key techniques will take your results from good to “oh-my-gosh-give-me-the-recipe” amazing. Follow these steps, and you’ll have perfect fudge every time.
Step 1: Prepare the Baking Dish
First things first—grab an 8×8 inch baking dish and line it with parchment paper. Here’s my trick: cut a piece that’s slightly bigger than the dish so the edges hang over. This little “parchment sling” makes removing your fudge SO much easier later. Lightly press the paper into the corners—no need to grease it since the fudge won’t stick to parchment. (Trust me, I learned this after wrestling with a stuck batch—not pretty!)
Step 2: Melt the White Chocolate
Now, take your white chocolate chips and pop them in a microwave-safe bowl. Microwave in 30-second bursts, stirring well between each one. This is crucial—white chocolate burns easily if you blast it too long! Stop when it’s about 90% melted; the residual heat will finish the job as you stir. If you see any lumps, just keep stirring—they’ll melt into that velvety smooth base we want.
Step 3: Combine Ingredients
Add your cookie butter, sweetened condensed milk, vanilla, and that pinch of salt to the melted chocolate. Stir like your dessert dreams depend on it! You want everything fully incorporated with zero streaks. The mixture should be glossy and pourable—if it’s too thick, microwave for 10 more seconds. Pro tip: scrape the bowl’s sides frequently; rogue pockets of unmixed ingredients love to hide there.
Step 4: Chill and Serve
Pour your gorgeous mixture into the prepared dish and smooth the top with a spatula. Now, the hardest part—waiting! Chill for at least 2 hours until firm. For super-clean cuts, I pop mine in the freezer for 15 minutes before slicing. Use a sharp knife dipped in hot water (and dried!) for perfect squares. Warning: you’ll want to sample immediately—I always “accidentally” break off a corner piece for quality control!
Looking for more unique dessert inspiration? These Blueberry TikTok Cookies combine fruity sweetness with viral-worthy fun — the perfect treat to serve alongside your cookie butter fudge.
Tips for Perfect Cookie Butter Fudge
After making this fudge more times than I can count (okay, maybe I can count—but only because I eat it so fast!), I’ve picked up some foolproof tricks to guarantee perfect results every time:
- Room temp is your friend: Let your cookie butter sit out for 30 minutes before mixing—it blends way smoother than when cold and stubborn.
- The freezer is magic: Can’t wait 2 hours? Pop the pan in the freezer for 30 minutes for ultra-clean cuts (just don’t forget about it!).
- Hot knife trick: Dip your knife in hot water and dry it before each cut—suddenly you’re a fudge-slicing pro with zero crumbles.
- Quality matters: Cheap white chocolate can seize up—stick with brands that melt smoothly (my disasters taught me this lesson!).
- Salt balance: Taste your cookie butter first—some brands are saltier, so adjust that pinch accordingly.
Follow these, and you’ll have fudge so good, people will think you bought it from some fancy chocolatier!
Cookie Butter Fudge Variations
Once you’ve mastered the basic recipe (trust me, you’ll make it a dozen times), try these fun twists to keep things exciting! My family loves when I switch it up—especially when I sneak in extra treats.
- Cookie crunch: Stir in 1/4 cup crushed Biscoff cookies right before pouring for that addictive texture contrast.
- Chocolate drizzle: Melt dark chocolate and zigzag it over the top before chilling—it looks fancy but takes two minutes.
- Nutty twist: Fold in chopped toasted pecans or hazelnuts for a grown-up version (my dad’s favorite!).
- Sea salt finish: Sprinkle flaky salt on top after pouring—that sweet-salty combo is everything.
Honestly? The hardest part is choosing which variation to make first!
Storing and Serving Suggestions
Here’s the best part—this fudge keeps like a dream, meaning you can (theoretically) make it ahead of time. Though in my house, it never lasts long enough to test its full shelf life! When I do manage to stash some away, here’s how I handle it:
Store your fudge in an airtight container in the fridge, where it’ll stay perfect for up to a week. Layer pieces between parchment paper so they don’t stick together—no one wants broken squares! If you’re feeling extra, you can freeze portions wrapped tightly in plastic for up to 2 months. Just thaw in the fridge overnight when those cravings hit.
Serving it couldn’t be easier—no reheating needed! I love pairing it with strong coffee to balance the sweetness (that spiced cookie butter flavor was MADE for coffee breaks). For parties, arrange pieces on a pretty plate with fresh berries for color. Pro tip: bring it to room temperature for about 10 minutes before serving—the flavors really shine when they’re not ice-cold.
Want to keep this indulgent recipe handy? Save it now on Pinterest and share it with your fellow dessert lovers!
Cookie Butter Fudge FAQs
I’ve gotten SO many questions about this fudge over the years—here are the ones that pop up most often with my tried-and-true answers!
Can I use dark chocolate chips instead of white?
Absolutely! The flavor will be richer and less sweet—kind of like a chocolate-cookie butter hybrid. Just know the texture might be slightly firmer since dark chocolate sets differently. I’d reduce the chilling time by 30 minutes and check it often.
Why did my fudge turn out grainy?
Oh honey, I’ve been there! Usually it’s from overheated white chocolate (those chips burn fast!) or not stirring enough during melting. Next time, microwave in shorter bursts and stir like your dessert reputation depends on it. Grainy fudge still tastes amazing though—just call it “rustic”!
Can I make this dairy-free?
You bet! Swap the sweetened condensed milk for coconut condensed milk (find it in Asian markets) and use dairy-free white chocolate. The texture might be slightly softer, so I’d add an extra hour of chilling time.
Help! My fudge won’t set—what now?
Don’t panic! Pop it in the freezer for an hour—that usually does the trick. If it’s still too soft, you might’ve measured the condensed milk wrong (too much makes it gooey). No shame in repurposing it as an ice cream topping!
How do I get those perfect clean cuts?
My secret weapon? A hot knife! Run your sharpest knife under hot water, dry it completely, then make one confident slice. Wipe and reheat between cuts. Works like magic every time!
Nutritional Information
Okay, let’s keep it real—this is dessert, not a salad! But since folks always ask, here’s the general nutritional breakdown per piece (based on cutting into 16 squares). Remember, these are estimates—actual numbers will vary depending on your specific brands of cookie butter and chocolate. I’m all about balance though—enjoy a piece (or two) of this heavenly fudge, then maybe take an extra walk tomorrow!
Disclaimer: Nutritional values are approximate and will vary based on ingredient brands used. Always check labels if you have specific dietary needs.