Instant Pot Cookies and Cream Fudge

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instant pot cookies and cream fudge

Cookies and cream fudge is classic, and it’s also whimsical. We’re putting cookies in candy… how silly is that? And also, how wonderful and fun and, as the youngsters say, “extra” (my little boys will be so embarrassed by me one day, lol).

I’m pretty sure all kids like this flavor, and I think all adults do too, right? What’s not to love about creamy vanilla and white chocolate fudge with chocolate cookie crumbles sprinkled throughout?

Well, I’m sharing a foolproof method to making this fudge in an instant pot – no candy thermometer required.

instant pot cookies and cream fudge

How to Make Instant Pot Fudge:

To make this fudge in an instant pot, first pressure cook sugar and water to make sugar syrup.

Then mix butter, white chocolate chips, and dry milk powder together before stirring in chopped chocolate sandwich cookies.

Speaking of cookies, you can use Oreos or if you’re gluten-free, try the chocolate sandwich cookies by Goodie Girl (they make such good cookies!). Any chocolate sandwich cookie will work.

Pour it into a pan, top with more cookies, then let it cool down and put it in the fridge for a few hours to set.

Slice and serve!

instant pot cookies and cream fudge

There are so many possibilities, even within the cookies ‘n cream fudge category. Here are a few ideas:

  • Mix in crushed candy canes to make a peppermint bark oreo fudge.
  • Add (natural) food coloring to make it more festive (red or green for Christmas, pink for Valentines, orange for Halloween).
  • Use a different flavored sandwich cookie – there are dozens of flavors out there! Everything from birthday cake to tiramisu. I think I’m going to make a birthday cake fudge for the next birthday we celebrate… with extra sprinkles, of course.
instant pot cookies and cream fudge

I can’t wait to hear what you think of the recipe! Also, let me know what other classic fudge flavors you’d like me to share (I have at least one more I hope to share soon). Or if you want to chat wild combinations, I’m here for that too!

instant pot cookies and cream fudge

Instant Pot Cookies and Cream Fudge

instant pot cookies and cream fudge

Instant Pot Cookies and Cream Fudge

5 from 14 reviews
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Cuisine American

Ingredients
 

  • 1 cup sugar approx. 200g
  • cup water approx. 2.8 oz
  • 1 stick butter sliced, room temperature
  • 2 cups white chocolate chips 12 ounces
  • 1 cup dry milk powder 100 grams
  • 1 teaspoon vanilla extract
  • 15 chocolate sandwich cookies Oreos or Goodie Girl cookies if gluten-free, chopped
  • 2 chocolate sandwich cookies finely chopped, garnish

Instructions
 

  • Add the sugar and water to the instant pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
  • Quick-release pressure.
  • Add the room temperature butter slices, white chocolate chips, milk powder, and vanilla extract to the pot and quickly stir until well combined. 
  • Add the 15 chopped cookies and fold them in until combined. 
  • Pour the mixture into a parchment-lined 8×8 inch pan with 1-inch overhang of parchment and smooth it out with a spatula if needed. Top with the remaining 2 chopped cookies. 
  • Let the fudge cool down on a wire rack (white chocolate cools down quickly, this should take about 5-10 minutes), then put it in the fridge for 3 hours to set.
  • Lift from the pan using parchment then cut into small squares.
  • Store fudge in an air-tight container in the fridge for 2-3 weeks, or in the freezer for a few months.

Notes

  • Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
  • For the cookies, you can use Oreos or if you are gluten-free, try the chocolate sandwich cookies by Goodie Girl (they make such good cookies!). Any chocolate sandwich cookie will work.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Irene says

    Hi Ashley, love all your recipes. This looks like so much fun to make and yummy! Can I substitute the white chocolate chips with semi sweet chocolate chips?

  2. Lina Thadasina says

    Hi Ashley, this is such a brilliant recipe. I loved it. Thank you so much for this recipe. I did however find it a bit too sweet and buttery. Do you have suggestions on how to reduce the sugar and butter content?

  3. Preetha says

    5 stars
    OMG, Ashley! This was truly awesome. I made this with my seven year old daughter. Easy to put together and so, so delectable! I think we would rank this higher than the chocolate fudge recipe! Thanks so much for the recipe! The only small tweak I did was to add a tad more milk powder than the recipe called for.

  4. Holly says

    5 stars
    Ashley, I had two comments on here and they disappeared. So weird. I wanted to know if you thought coconut milk powder would work here as I have that in my pantry but do not have cow milk powder. Additionally, I only have an 8 quart instant pot and I see that you’ve recommended against anything but a 6 quart. Do you have suggestions on how this could be made stove top? We love your recipes as many of them are staples in our home and we appreciate your talents! Thank you and God bless.

  5. Holly says

    5 stars
    Hi Ashley, do you have any idea if coconut milk powder would work in this? I know it sounds crazy with all the other dairy but I’m just wondering because I have that on hand but do not have cow milk powder. Can’t wait to make it because all of your recipes always turn out amazing for us! Your two ingredient cheesecake has been a staple in our house for years. Happy holidays and God bless.

    • Holly says

      Yikes! I just saw that you said not to make this in an 8 quart because you haven’t tested it and the surface area is bigger so it might burn. I don’t have anything but an 8 quart instant pot. Do you have any suggestions for how this could be made stove top? If not then I guess we can’t make it 🙁

    • My Heart Beets says

      Hi Holly, I haven’t tried using coconut milk powder but I believe others have used it successfully in my chocolate fudge recipe so I’m sure it’ll work here too. Please let me know how it goes if you try! Happy Holidays!

      • Holly says

        Ashley, could you address my other question about how to make this if you don’t have a 6 quart instant pot. We really want to make this for New Year’s in a few days. Thank you!

        • My Heart Beets says

          Hi Holly, I’m not sure – I’ve only tested this recipe in a 6 quart. You can try asking someone in my FB group (Instant Pot for Indian Food) – someone else may have tried this in an 8 qt. Let me know if you end up making it!

          • Holly says

            OK, I’ve been a member over there for a while so I just posted there. Can you just help me understand..is the goal to get the sugar syrup to a certain temperature? If I know the answer to that I can do it stovetop. Thanks again Ashely!!

            • My Heart Beets says

              Great, I saw that someone was able to respond with their experience – hope it works out! To answer your question, yes, you want the sugar syrup to get to a certain temperature but I don’t want to give you the wrong temp as I no longer check sugar syrup temps when using an Instant Pot. I did while testing my cashew fudge – back then the temperature was around 235-240F so I assume it’d be the same case here.

              • Holly says

                5 stars
                This is soooooo good! I cooked the sugar syrup stovetop in a heavy sauce pot to 235° and then followed Ashley’s recipe from there. Because I was using all organic ingredients I did not want to risk it and use coconut milk powder so I used grass fed milk powder. The only thing is mine had a different consistency than in the video. Mine was thick and kind of crumbly almost like a dough. It was not pourable consistency but that could be because of the difference in organic ingredients. Anyways I pressed it into the pan and cut it into small pieces because it’s very sweet and rich but oh so delicious! Thanks so much Ashley for troubleshooting with me. My daughter and my whole family absolutely flipped over this. Oh! I used a goodie girl gluten-free cookies also. I love all your recipes so much.
                Happy New Year!

                • My Heart Beets says

                  Holly, great to hear you were able to make it work on the stovetop! I’m so glad your daughter and family liked the fudge so much! Thank you for sharing how it turned out 🙂 Happy New Year!

  6. shraddha says

    Thanks for this lovely recipe! My son is going to make them to raise charity for kids suffering form cancer. I want to know can we use sweet chocolate instead of semi sweet chocolate?And Can I double to triple the quantity and make it in large batches? Thanks!

    • My Heart Beets says

      Shraddha, that’s so amazing of your son! You must be so proud of him 🙂 I’m sure sweet chocolate will be fine. I haven’t tried doubling or tripling the recipe so I’m not sure about that – if you try, please let us know how it goes!

  7. Venka says

    Hi,
    Thank younfor sharing this recipe. This looks delicious. For the cookies, do we use the cream that’s in between them or just the cookie part?
    Thank you.

  8. sathya says

    hi!!!! one cup of sugar 200g and again one cup milk powder 100grams. how do we use this, how to incorporate this measurement.(cup or by weight)can you please clarify this.Thank you!

    • My Heart Beets says

      Hi Sindu, I’m sure chopped white chocolate will work too – or if you don’t care for it to taste like white chocolate, you can always use semi-sweet chocolate chips. Let me know what you decide and how it goes!

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