Thank you for sharing!

A delicious treat for everyone. This Cookie Butter Fudge is something that you will crave once you tasted it. But if you are fond of cookie butter, this is the next thing you will wish to make. Why not? The recipe is simple and very easy to make!

When you have kids, snacks and treats are the staples of your kitchen… and your best friend. As a working mom, time is always crucial. That’s why I always chose easy recipe snacks. This Cookie Butter Fudge just fits perfectly.

We are a family who loves chocolates and enjoys cookie butter. When I saw my little girl holding a spoon with our homemade cookie butter on it, I said I should be doing something about that. Did someone see me doing that, too? LOL! 

This Cookie Butter Fudge is a hit. We all got what we wanted. Cookie butter and chocolates together! 

How to make the Cookie Butter Fudge

Easy peasy. What more can I say?

Seriously, you will enjoy making the fudge. You can do some changes to the ingredients. This cookie butter fudge is so customizable.

Cookies – You can use other cookies besides gingersnaps, as long as there are no creamy fillings. But if your favorite cookie does have soft fillings, just scrape the filling out.

Chocolate shavings and chocolate chips – you can use white, dark or milk chocolates, sweetened or unsweetened. I use semi-sweet, but I also like all of them. It’s chocolates!

Heavy cream – makes the batter creamier. Using whole milk will do fine instead of heavy cream. the consistency of the final product will not change, but it will take a little bit longer to blend with the other ingredients.

Brown sugar – If you like a sweeter fudge, then add more brown sugar (paid link). Brown sugar will give the fudge a hint of maple flavor. Just keep in mind that the cookies are already sweet. 

The addition of vanilla (paid link) creates a better flavor. Adding a pinch of salt can also enhance the flavor.

Food Processor – To make the cookies into powder, a food processor (paid link) will make things easier for you. However, if you don’t have a food processor, you can place the cookies in a plastic bag and pound them with a rolling pin (paid link) until they are pulverized into a fine powder. 

Shallow Pan – this is where you are going to put in your cookie butter fudge. I prefer a rectangular so that when you cut the fudge into small squares, at least they are uniform in shape. You can use any shape though, whatever is available. You can even use small silicone molds with the shape of a circle, heart, or animal to make fancy-shaped cookie butter fudge.

Parchment Paper – It will make it easier to bring out the cookie butter fudge from the pan. But if you are using small silicone molds, you can just skip using this.

Ingredients

• 2 cups gingersnap cookies or other cookies, crushed
• ½ cup chocolate shavings
• ¼ cup heavy cream
• 4 tablespoons butter, melted
• ½ teaspoon vanilla extract
• a pinch of salt
• 1 tablespoon brown sugar (optional)
• ½ cup chocolate chips (or more if desired)

Equipment

• Food Processor
• Shallow rectangular or square pan
• Parchment paper

Instructions

Grind the cookies and the chocolate shavings in a food processor until they are finely processed. Add the sugar, vanilla, cream, butter, and salt, and process for another 2 minutes. If you don’t have a food processor, use a plastic bag instead. Place the cookies in and pound them with a rolling pin until they are pulverized into a fine powder

Add in the chocolate chips and pulse mix a few times. Leave some bits and pieces of the chips. Or you can just mix in the chocolate chips with a spoon until evenly distributed.

You may add a little more or less cream until you reached the desired consistency.

In a tray or shallow rectangular pan lined with parchment paper, place the dough. Flatten with the back of the wooden spoon. About an inch thick.

Chill for about 2 hours. Then carefully lift the cookie butter fudge holding the parchment paper. Cut into cubes. Serve immediately or transfer into a container and store in the refrigerator.

Storage

Place the fudge in a closed container and refrigerate for up to 2 weeks. You can also freeze it for up to 3 months. However you store it, the fudge is best served at room temperature.

If you are making more of this, you should Pin this recipe on your Pinterest Board. It will be easier to check back and get the recipe again.

Are you looking for more fudge recipes? Then check these. You’ll love them.

Strawberries and Cream Fudge

Dairy-Free Unicorn Fudge

Dairy-Free Rocky Road Fudge

Thank you for sharing!