Cookies & Cream Fudge

Cookies & Cream Fudge

In this recipe:

based on 230 reviews
This Looks YUMMY!
5 min.
71 min.
24 servings (2 pieces per serving)

If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLÉ® TOLL HOUSE® Premier White Morsels, marshmallow crème and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX.


  • 3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 jar (7 oz.) marshmallow crème
  • 1/2 cup finely crushed cream-filled chocolate sandwich cookies
  • 1 teaspoon vanilla extract (optional)
  • 1 cup crumbled cream-filled chocolate sandwich cookies
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LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.

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Sweet and delicious!

Living in the UK it was hard to come by marshmallow fluff (i tried it without...not as good) but when i do get my hands on some i make this recipe. It is absolutely delicious and a real treat...but only if you have a VERY sweet tooth. If you are not a fan of lots of sugar in one go, this isn't for you. I always leave out the 'morsels' as i can't get them anywhere in the UK! I think it's delicious without though :)

- Edith Windle

Cookies and Cream Fudge

I like to make fudge during the holidays as gifts and I wanted to test this fudge at an event I had at my house a couple of weeks ago. It was a hit! Everyone loved it. It was very simple and know that you have to follow the recipe exactly as instructed. It is really good. Someone had commented that it was almost like eating cookies and cream ice cream. I left the fudge in the refrigerator over night then cut the next into pieces the next morning. I placed the pieces in those extra small cupcake/muffin papers and displayed on plate. Very good! I will be adding this fudge recipe to my holiday fudge collection!

- Cindy Rodriguez from Avondale, AZ

too sweet

Ended up throwing away the whole batch it was way too sweet to eat!

- jessica stearns


I made this for my husband's Nana for Christmas and she loved it! She shared it with all her coworkers who are now asking for the recipe. The only complaint was that Nana said she gained 5 lbs.

- Chrissy Spencer from Littleton, CO

Good but very rich!

This recipe was easy to make but turned out super rich and good in small bits. I would recommend to leave out the vanilla.

- Crin Yee

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 280
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 41g
  • Protein: 1g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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