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.
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!
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.
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!
- 1 cup sugar approx. 200g
- ⅓ 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
- 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 8x8 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.
- 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.