Name: Sugar Cookie Fudge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 Servings
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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First prepare an 8×8 inch square pan by lining it with aluminum foil or parchment paper and grease with butter or cooking spray.

Add the sweetened condensed milk to a medium pot or saucepan over medium heat stirring until heated, be careful not to bring to a boil.

Once heated thoroughly add the white chocolate chips and continue mix until the chips are melted and no clumps remain.

Then take off the heat, add in butter and sugar cookie mix. Whisk together until smooth.

Pour the melted fudge mixture into the prepared pan then top with sprinkles.

Refrigerator for at least 4 hours.

Remove from the refrigerator, allow to soften slightly for 30 minutes to easily cut the fudge. Cut into 16 even squares.

Store in an airtight container.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Use Almond Extract for Authenticity 🌰
Add 1/4 to 1/2 teaspoon of almond extract along with vanilla to unlock the signature sugar cookie flavor that makes this fudge truly special and distinguishable.
Control Temperature Precision ⏱️
Melt white chocolate and butter together at 50% power in 20-second intervals to prevent seizing and ensure a smooth, creamy fudge texture without graininess.
Fold in Dry Mix Gently 🥄
Sift the sugar cookie mix before folding to eliminate lumps and distribute the flavor evenly throughout, preventing pockets of concentrated sweetness or texture inconsistencies.
Set Fudge Properly Before Cutting ❄️
Refrigerate the fudge for at least 4 hours (ideally overnight) before cutting, then use a hot, damp knife wiped between cuts for clean edges and professional presentation.
Toast Sprinkles into Crust 🎨
Press sprinkles firmly into the fudge surface immediately after pouring into the pan while the mixture is still warm, so they adhere and create a decorative textured crust layer.