Peppermint cookies and cream fudge
Print Recipe

Peppermint cookies and cream fudge

A super easy peppermint cookies and cream fudge that's made in the microwave!
Prep Time10 mins
Cook Time5 mins
Chilling time3 hrs
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: Candy, Fudge
Servings: 32
Author: Eva Bakes


  • 10 Trader Joe's Peppermint Joe-Joes can substitute with regular Oreo cookies
  • 2 Tablespoons butter
  • 18 ounces white chocolate can use chips, chunks or bars
  • 1 14-ounce can sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon peppermint extract optional
  • Pinch of salt


  • Generously grease or line a 8x8 inch baking pan. Set aside.
  • Coarsely chop the peppermint cookies and sprinkle about a third of it on the bottom of your prepared baking pan.
  • In a microwave-safe bowl, heat the butter and white chocolate in 30-second increments until both are completely melted. Stir well with a spatula until the mixture is smooth. Be sure not to overheat the white chocolate or it will seize.
  • Add the can of sweetened condensed milk and heat in the microwave for an additional 30 seconds. Stir well until all the ingredients are fully incorporated and the mixture resembles a thick brownie batter.
  • Add in the vanilla, peppermint extract (if using), and salt. Stir well. Add about a third of the coarsely chopped cookies and gently mix until the cookies are just combined.
  • Transfer the mixture to your prepared baking pan and smooth out the top. Sprinkle the remaining chopped cookies on top and press down gently into the fudge.
  • Allow the fudge to firm up - at least 2 to 3 hours - before cutting and serving. If needed, fudge can be refrigerated to speed up the hardening process.


Fudge can be stored in an airtight container at room temperature or in the fridge for at least 1 week. Refrigerated fudge can last longer.
Source: An Eva Bakes original