This irresistibly easy Sugar Cookie Fudge combines the nostalgic flavors of sugar cookies with a rich, creamy fudge texture, topped with festive sprinkles.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time4 hourshrs
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 16squares
Calories: 150kcal
Equipment
Medium Saucepan
8x8-inch baking dish
Spatula
Ingredients
Ingredients
14ozsweetened condensed milk
2.5cupswhite chocolate chipsUse high-quality for best results.
1.5cupssugar cookie mixCan substitute with gluten-free mix if needed.
2tablespoonsbutterAdd to melted mixture.
as neededsprinklesFor topping.
Instructions
Prepare an 8x8-inch square baking dish by lining it with aluminum foil or parchment paper. Butter the lining or spray with nonstick cooking spray for easy fudge removal.
In a medium saucepan, pour in the sweetened condensed milk. Heat over medium, stirring constantly, until warmed through—this will take about 3-5 minutes. Be sure not to let it boil!
Add the white chocolate chips to the warm milk, continuing to stir until the chips are completely melted and the mixture is smooth.
Remove the saucepan from the heat. Immediately add the butter and sugar cookie mix, stirring until everything is well combined and no lumps remain.
Quickly pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
Cover the surface generously with colorful sprinkles for a pop of fun and flavor.
Place the dish in the refrigerator and let the fudge set for at least 4 hours (overnight is even better if you can wait).
Remove from the refrigerator about 30 minutes before cutting for easier slicing. Cut into 16 even squares.
Store leftovers in an airtight container at room temperature or in the fridge, as desired.
Notes
Store Sugar Cookie Fudge in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, wrap in plastic and freeze for up to 2 months.