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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


  • 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


  • 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.
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