Milk and Cookies Fudge

Milk and Cookies Fudge combines the nostalgic flavors of milk and cookies into a creamy, decadent fudge! This treat is perfect for dessert lovers, especially those who love the classic combination of chocolate chip cookies and a glass of milk. With chunks of cookies folded into a smooth, sweet fudge base, this dessert is a fun, bite-sized twist on a classic favorite.

Ingredients:

For the Fudge Base:

2 cups white chocolate chips (or chopped white chocolate)
1/2 cup sweetened condensed milk
1/4 cup unsalted butter
1 tsp vanilla extract
1/2 tsp salt

For the Cookie Pieces:

1 1/2 cups mini chocolate chip cookies (or broken regular chocolate chip cookies)
1/2 cup mini chocolate chips (for extra texture and flavor)

For the Cookie Crumble (optional topping):

1/2 cup crushed chocolate chip cookies (for sprinkling on top)

Instructions:

1. Prepare the Pan:

Line an 8×8-inch baking dish with parchment paper or foil, leaving an overhang for easy removal. Lightly grease the parchment paper.

2. Make the Fudge Base:

In a saucepan over low heat, melt the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until smooth and fully melted.
Once melted, remove from the heat and stir in the vanilla extract and salt. The mixture should be smooth and creamy.

3. Fold in the Cookie Pieces:

Gently fold the mini chocolate chip cookies and mini chocolate chips into the melted fudge base. Be careful not to break the cookies too much – you want to have nice chunks of cookies throughout.

4. Pour into the Pan:

Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Press down lightly to ensure it is packed.

5. Add Cookie Crumble (optional):

If you want to add an extra crunchy topping, sprinkle crushed chocolate chip cookies over the top of the fudge before refrigerating. Gently press the crumbs into the surface.

6. Chill the Fudge:

Refrigerate the fudge for at least 3-4 hours or until fully set.

7. Cut and Serve:

Once the fudge is firm, remove it from the pan using the parchment paper overhang. Cut into small squares and enjoy!

Tips:

Cookie Choice: Feel free to use your favorite chocolate chip cookies, or even other types of cookies like Oreos for a twist!
Storage: Keep the fudge in an airtight container in the fridge for up to 1-2 weeks. It can also be frozen for up to 3 months.
Texture Variation: If you prefer a smoother fudge, use only mini chocolate chips in the base and skip the cookie chunks inside.