Sugar Cookie Fudge

5 from 12 votes

Sugar Cookie Fudge is a fun spin on a classic sugar cookie. It’s made with condensed milk and dry cookie mix so you get that nostalgic flavor and a creamy texture.

Prep Time10

Cook Time10

Chill Time4

Total Time4 20

Servings:

Calories: 288kcal

Author: Karin and Ken

Ingredients

2 ½ cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 cup sugar cookie mix
1-2 tablespoons butter
½ teaspoon vanilla extract
2 tablespoons sprinkles

Instructions

In a saucepan, over medium low heat, add sweetened condensed milk. Once hot, but NOT boiling, add sugar cookie mix and stir.
Next, add white chocolate chips, butter and vanilla to the same pot, still over medium low heat.
Heat until totally melted and smooth, continue to stir frequently. If needed, to smooth mixture, add another tablespoon of butter. I always do. This mixture will be thick.
If using, pour in half your sprinkles and only stir 1-2 times so your sprinkles don't melt!. If you don't like sprinkles check below in the recipe notes for some other suggestions!
Line an 8x8 or 9x9 inch square baking dish with parchment paper and spray with nonstick cooking spray.
Top with sprinkles too, if desired.
Pour fudge into pan, and refrigerate for at least 2 hours, if not 4.
Once cooled, cut into squares and serve. Enjoy!

Video

Notes

For clean, even slices, use a hot, dry knife and wipe it between each cut.
To heat-treat the sugar cookie mix, spread it in a microwave-safe bowl and heat in 15-second intervals, stirring between each, for 1 minute and 15 seconds total, or until it reaches 165°F. Check with an instant-read thermometer.
If your fudge didn’t set properly, the milk may have overheated or scorched, or the fudge may not have chilled long enough. Heat the milk until steaming, not boiling, and refrigerate the fudge until firm.

Nutrition