This Christmas cookie fudge has to be one of the easiest holiday treats to make! You only need 7 ingredients and it doesn’t require any baking or any fancy candy making techniques.
This simple Christmas cookie fudge recipe is really similar to my no bake peanut butter fudge recipe. Just like that recipe, this recipe doesn’t need any fancy techniques or a candy thermometer.
This holiday fudge recipe is perfect to gift or take to cookie swaps! You will need a bit of patience to let the fudge set, but there is only 15 minutes of prep time.
Why you’ll love this Christmas cookie fudge!
- It uses simple pantry ingredients that you probably already have!
- Use up your favorite homemade Christmas cookies (I used my spritz cookies) or storebought cookies to decorate the top.
- This recipe can be made ahead of time and stored in the fridge until ready to eat or gift!
- It’s a quick recipe in terms of prep time, it only takes 15 minutes to make the fudge.
Sweetened Condensed Milk: I use sweetened condensed milk in this recipe and not evaporated milk! Please note, I haven’t tested this recipe with evaporated milk so I can’t tell you if it will work.
White Chocolate Chips: this recipe has a base of white chocolate, so make sure you are using a good quality white chocolate as it will make a huge difference! I used these Guittard white chocolate chips.
Vanilla Bean Paste: because this recipe doesn’t have a ton of ingredients, I want to use the best quality ones! I used vanilla bean paste as it packs more of a punch than regular vanilla extract.
Christmas Cookies: this is the Christmas cookie part of this Christmas cookie fudge! I used leftover spritz cookies, but you could also use gingerbread cookies or sugar cookies.
Step by Step Instructions
Step 1: Pour the sweetened condensed milk, white chocolate chips, butter, vanilla bean paste, pinch of salt and cinnamon into a medium saucepan. Over medium-low heat, stir the mixture until the chocolate and butter completely melts.
Step 2: Pour the wet fudge mixture into a lined 8×8 baking pan.
Step 3: Gently press the Christmas cookies on top. Pour over sprinkles to fill up empty space, though you could not add the sprinkles if you don’t want to!
Step 4: Let the fudge cool to room temperature, then place in the fridge for at least 3 hours before slicing.
Baking Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Add Toppings- I added sprinkles and Christmas cookies to the top of the fudge here, but you could also add crushed candy canes or peppermint candies, chocolate chips, or chopped nuts!
- Press Toppings on Quickly – the fudge will start to set very quickly, so I recommend adding sprinkles and the Christmas cookies as soon as it has been poured into the baking pan. If you wait too long, the sprinkles might not stick to the fudge.
- Keep in the Fridge – this is a softer fudge, so I recommend keeping it in an airtight container in the fridge when you aren’t eating it.
Frequently Asked Questions
You definitely can, just note that the layers will be thinner.
No, this recipe has only been tested with sweetened condensed milk.
Christmas Cookie Fudge
- 1 8×8 baking pan
- 3 cups white chocolate chips
- 14 ounce can of sweetened condensed milk
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla bean paste
- pinch salt
- pinch ground cinnamon
- Christmas cookies
- Line an 8×8 baking pan with parchment paper.
- Pour the sweetened condensed milk, white chocolate chips, vanilla bean paste, salt and cinnamon into a medium saucepan.
- Over medium-low heat, melt this fudge mixture making sure to stir constantly. You don't want to leave it alone for too long in case it burns at the bottom! Stir until smooth and melted.
- Pour the fudge mixture into the prepared pan. Scatter over your Christmas cookies and sprinkles. Let it come to room temperature (be careful as it will be hot!) and then place in the fridge for at least 3 hours before slicing.