Sugar Cookie Fudge

A stack of sugar cookie fudge squares with sprinkles.

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4.50 from 4 votes

This easy 5 ingredient Sugar Cookie Fudge is the perfect combination of sugar cookie and fudge!

Prep Time10

Cook Time10

Chill Time3

Total Time3 20

Servings: pieces

Author: Miranda Couse

Ingredients

14 ounces sweetened condensed milk
2 ½ cups white chocolate chips
1 ¼ cups sugar cookie mix
2 tablespoons butter
½ teaspoon vanilla extract
Christmas sprinkles and sanding sugar optional

Instructions

Line a 9x9-inch square pan with foil or parchment paper. If using parchment paper, clip the paper over the sides of the pan with binder clips to help keep the parchment paper in place. Lightly spray the foil/parchment paper with nonstick cooking spray.
In a medium saucepan, add in the 14 ounces sweetened condensed milk.
Place over medium heat until the milk is hot and small bubbles form around the edge of the saucepan, stirring often.
Add the 2 ½ cups white chocolate chips, 1 ¼ cups sugar cookie mix, 2 tablespoons butter, and ½ teaspoon vanilla extract into the saucepan while it’s still on the heat, stirring constantly until the chocolate and butter has melted and the fudge mixture is smooth.
Once the fudge is completely smooth, pour into the prepared pan.
Sprinkle the top of the fudge with Christmas sprinkles and sanding sugar and place in the fridge for at least 3 hours to allow the fudge to fully set.
Once set, remove from the fridge.
Remove the fudge from the pan and cut into 36 pieces.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for 10 days.

Notes

Storage: Once the fudge is cut, place it in an airtight container and store the fudge at room temperature for 5 days. For a longer storage time and firmer fudge, store in the refrigerator for up to 10 days.

Nutrition