C is for cookie and that’s good enough for me! This easy and adorable Cookie Monster fudge is silky smooth with pops of crunch from two kinds of cookies that will have everyone saying “Om Nom Nom Nom!”
DELICIOUS DREAMY CREAMY FUDGE
Cookie Monster Fudge is a creamy, chocolate-y treat that’s sure to please both adults and kids alike! Combining both crunchy and smooth textures, this delicious fudge recipe is an ode to everyone’s favorite cookie-loving monster. With just a few simple ingredients and some insanely easy steps to follow, you can turn any ordinary day into something extra special when you whip up a batch of Cookie Monster Fudge!
FREQUENTLY ASKED QUESTIONS:
If you found that your mixture burnt, it’s most likely because you used too high of heat. You shouldn’t go above medium-low heat when melting the chocolate and stirring it with the milk, because you risk it burning.
Unfortunately, this happens when you stir too fast or too vigorously when you’re melting the chocolate and milk together. You want to stir slowly so it doesn’t stick to the bottom while mixing the two together. If you stir too fast, you’re introducing too much air into the mixture and can cause air bubbles to form and set when you place the fudge in the fridge.
Getting the cookies into this homemade fudge recipe needs to happen fast once you remove the mixture from the heat. As you remove the mixture from the heat, the fudge will start to set, becoming thicker and more difficult to mix the cookies into, so go quick!
This can seem tricky at first, but it’s actually quite easy, so don’t fret. When adding the candy eyeballs, add a pair of them about every 2 inches so when you go to cut the fudge, each piece will have a set of Cookie Monster eyes.
Using the mini Oreos and mini Chips Ahoy just makes it all easier to mix together and fits the easy homemade fudge pieces a little better. If you can’t use the mini versions, you can use the full size cookies, just cut each cookie into 4 pieces before using them.
You bet! You can use any other cookies you have, including homemade ones, just be sure they’re small enough pieces to add to the mix and surface. If you can’t find the mini cookies, just break up some of the regular sized ones into smaller pieces.
You can trade the white chocolate and blue food gel out for blue candy melts.
My tips for getting beautifully cut pieces of fudge is to use a sharp knife with a longer blade. When cutting your pieces, use a long stroke, not a sawing motion with the blade. Wiping in between cuts helps keep lines clean also. If you’re really struggling, run the blade under hot water, then wipe it clean and start cutting – be sure to wipe in between each time you cut.
Place your leftover fudge in an airtight container and keep it at room temperature for up to a week. You can refrigerate it if needed. If your area is going to be warm enough for the fudge to start to melt, I recommend trying to keep it in the fridge.
Additionally, you can freeze this fudge recipe by wrapping leftovers tightly with plastic and then into an airtight freezer safe container or bag. You can freeze for up to 3 months. When wanting to enjoy it again, remove the easy fudge recipe from the freezer and let it thaw in the fridge before enjoying.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sweetened condensed milk
- white chocolate chips
- blue gel food color
- mini Oreo cookies
- mini Chips Ahoy cookies
- candy eyeballs
HOW TO MAKE COOKIE MONSTER FUDGE
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. 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.
Remove from the heat. Add blue gel food color and stir until it’s all the same desired shade of blue.
Fold in 1/2 cup 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.
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.
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.
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.
CRAVING MORE RECIPES?
Cookie Monster Fudge
- 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- blue gel food color
- ¾ cup mini Oreo cookies, divided use
- ¾ cups mini Chips Ahoy cookies, divided use
- 32 candy eyeballs
- 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.
- 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.
- Remove from the heat. Add blue gel food color and stir until it's all the same desired shade of blue.
- 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.
- 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.
- 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.
- 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.
- Make sure not to go above medium-low heat when stirring the condensed milk and chocolate otherwise you risk burning it.
- Stir the fudge mixture slowly but consistently so as not to introduce too much air to the mixture to create air bubbles.
- Keep your fudge in an airtight container for up to 2 weeks. If you find that your room gets warm, keep it in the fridge so it doesn’t start to melt.
- You can freeze this cookie fudge by wrapping it in plastic and then placing it in a freezer safe container for up to 3 months.
- Don’t take too long to stir the cookies in. The fudge will start to set once it’s off the heat so it’ll thicken up fast.
- When placing the candy eyes, put them on about every 2 inches so each fudge piece has a set of eyes.
- You can use other cookies, just make sure they’re small enough.
- If you need to use full size cookies, you can, just cut them into quarters.
- Feel free to use the blue candy melts instead of white chocolate.
- Use a long bladed, shape knife to get clean cuts for your fudge. See more tips above in the frequently asked questions section on how to get beautifully cut pieces of fudge.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.