If you’re a fan of Oreos, you’re going to love this Cookies and Cream Fudge. I guarantee it.
Much like my original Chocolate Fudge recipe, this Cookies and Cream Fudge is insanely simple to make.
The only “cooking” required here is about 2 minutes of melting down butter & chocolate in the microwave.
Other than that, all we need to do is mix, let sit, and enjoy.
How to make Cookies and Cream Fudge
Traditional fudge is basically butter, sugar, and chocolate. We’re going to use that idea as a base, but we’re switching things up a little bit to not only make them simpler, but slightly healthier, too.
These are all the ingredients you’ll need to make this fudge:
- White chocolate
- Butter spread (or regular butter)
- Sugar-free vanilla pudding mix
- Powdered sugar substitute (or regular powdered sugar)
- Protein powder
There are substitutions you can make for these exact ingredients, and you can find more notes in the recipe card below. But, I do one to give you two important notes off the bat:
- We are using INSTANT pudding mix. “Cook & serve” pudding mix is not going to work the same. Remember, we’re after a simple recipe here, so we don’t want to have to cook anything!
- The protein powder I use is a blend of whey & casein, which is what I generally use for all my recipes. Whey protein will work absolutely fine for this recipe, and I believe a plant-based protein will work as well. You can omit protein powder altogether and use more powdered sugar if you prefer.
Okay, let’s check out the simple process for making this Cookies and Cream Fudge…
To start things off, we’ll be melting down butter, water, and white chocolate. It should only take about 2 minutes in the microwave for you to have a silky smooth mixture. If the white chocolate isn’t totally melted, that’s okay- it will all come together.
Next up is adding the sugar-free vanilla pudding mix into the bowl. It’s going to start out seeming way too liquidy, but trust the process.
Keep mixing for about a minute, and the mixture will thicken and be quite pudding-like.
At this stage we’re going to mix in our powdered sugar. Sometimes powdered sugar can clump up in the pantry- if that’s the case, I recommend sifting the powdered sugar into the bowl to make sure it doesn’t leave any powdered sugar “rocks” in your fudge.
Keep mixing until there is no powdered sugar left.
Last but not least, we’re going to add in our protein powder and Oreo cookie(s). You can add as much or as little Oreo as you’d like! Since the protein powder I used (Quest Nutrition) has little bits of cookies in it, I didn’t add a ton of Oreo, but you can go wild with it.
It’s going to seem like there is way too much protein powder, but remember: trust the process. Keep mixing and I promise it will all come together and create this big ball of fudge.
Line an 8×8 baking dish with parchment paper or aluminum foil and add your Cookies and Cream Fudge to it.
Use your spatula to flatten it down so it spreads across the entire pan, and don’t worry if it’s not completely smooth on top (I won’t remind you to trust the process again…except I guess I technically just did).
After about 2 hours in the fridge, you’ll be able to remove the fudge from the parchment paper or foil. Flip the fudge over so the bottom is now on the top, revealing a beautifully smooth fudge.
Slice into 16 pieces, or less if you prefer the fudge to be larger, and dig in!
More Cookies and Cream Recipes
In case it wasn’t clear, I absolutely love Oreos. You’ll find a whole bunch of Oreo-related recipes on this blog, so if you like the sound of this fudge, there are tons of other recipes that I know you’re going to love.
- High-Protein Oreo Parfait
- Oreo Protein Brownies
- Oreo Protein Cupcakes
- Protein Oreo Cheesecake Bites
- Protein Oreo Cheesecake Cookies
Microwave Cookies and Cream Fudge
Just like my chocolate fudge recipe, this cookies & cream fudge is incredibly easy! With a few basic ingredients and a few minutes of mix time, you'll have yourself some soft, decadent fudge.
- 114g (4oz) White Chocolate Chips or Bar
- 84g (6 Tbsp) Butter Spread (I use Country Crock brand)
- 1/3 Cup Water
- 1 Small Package (1 - 1.4oz) Sugar-Free INSTANT Vanilla Pudding
- 240g (About 1.5 Cups) Powdered Sugar Substitute
- 64g (2 Scoops) Whey/Casein Protein Blend (see notes below)
- 1 Oreo (or frankly, as many Oreos as you'd like)
- In a microwave-safe bowl, combine your white chocolate, water, and butter. Microwave until melted, about 2-3 minutes (this will depend on your microwave, so check on it after 2 minutes).
- Remove from microwave and stir to fully blend everything together. Transfer this mixture to a large bowl if the one you used originally was small.
- Add the sugar-free pudding mix and stir for about one minute. It will come together as your stir. Don't worry that it seems really slimy at this point- trust the process!
- Add the powdered sugar and mix with a silicone spatula until it is all fully dissolved. The mixture should be much thicker at this stage.
- Finally, add in the protein powder and break up your Oreo on top. Mix it all together until there is no powder left.
- Line an 8x8 baking tray with parchment paper or foil, and add your mixture. Using a spatula, press the mixture down so it covers the entire tray. Don't worry if it's not perfectly smooth!
- Refrigerate the mixture for about 2 hours. At minimum, you want to give it one hour, but I found the texture better after 2 (you can also let it sit overnight).
- Remove the fudge from the fridge, then remove the parchment paper and return the entire block of fudge into the dish with the smooth side up.
- Use a butter knife to slice into 16 total pieces, or as many as you'd like, and enjoy! Keep these covered and stored in the fridge to enjoy throughout the week.
- The protein powder I use is a blend of whey & casein protein powder. This works really well because casein is thicker than whey- when you use whey protein alone, it tends to be pretty sticky. That being said, a whey protein powder should work for this as well.
- I used a Cookies & Cream flavored protein powder (Quest brand), which worked very well here. You can use plain ol' vanilla for a great result.
- The "buttery spread" I use is Country Crock. It's basically margarine and has about half the calories of regular butter. You can use regular butter or a vegan spread, and you should be able to use the exact same amount.
- I used a regular bar of white chocolate, which adds a fair amount of sugar to the recipe. If you're keto and want to bring the carbs down, I recommend using Lily's Sugar-Free White Chocolate Chips. If you were to use those, the calories per serving would drop to about 70 and it would eliminate the sugar.
- These keep well in the fridge, but if you want to save them for longer, you can freeze them. When you're ready to eat, transfer them back to the fridge to allow them to soften back up.
- I don't count the powdered sugar substitute as part of my carb total because it contributes no calories (or a very tiny amount). If you want to count the powdered sugar substitute, each piece of fudge will have roughly 22g of total carb (15g from sugar substitute)
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Nutrition InformationYield 16 Serving Size 1 Fudge Square
Amount Per Serving Calories 80Total Fat 5gCarbohydrates 6.5gSugar 5gProtein 2.5g