This easy sugar cookie fudge is the perfect mix of two favorite desserts. It has great sugar cookie flavor in a creamy fudge package. The best part is that it only takes 4 ingredients (plus sprinkles) and a few minutes to make.
If there are two treats that are synonymous with Christmas, they would be sugar cookies and fudge. This fun recipe combines the two into one fabulous treat.
Top it with festive sprinkles to make it extra fun. Of course, they don’t have to be Christmas sprinkles.
Match the sprinkles to the occasion. This fudge would also be fun at birthday parties, Easter, and more.
The recipe isn’t too much more difficult than my two ingredient vanilla fudge. In fact it has both of those two ingredients inside.
You also add a package of sugar cookie mix and a stick of butter. Once it is all melted together, spread it in a lined pan.
I used a 9×13-inch pan so there would be plenty of pieces. For a thicker fudge, spread it in an 8 or 9-inch pan.
How to Heat-Treat Sugar Cookie Mix
We have always known there was some risk involved in eating raw cookie dough and cake batter from the raw eggs. But in recent years we have become more aware of the bacteria that can be present in raw flour and cake mixes.
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I understand being okay with not heat treating the mix. I don’t usually have any issue with sampling doughs and batters either.
However, when I am serving treats to others, I do like to make sure to use all of the food safety best practices.
So you can heat treat the cookie mix to be extra safe. Luckily, it’s super simple and takes just a minute or two. Here’s how…
- Dump the mix into a glass microwave safe bowl.
- Microwave on high for about 1 to 1 ½ minutes, stirring every 20 seconds.
- The brownie mix will be warm (165F) and any bacteria that were present will be gone!
- Let the mix cool completely before adding to the recipe.
You may also like 4 ingredient cranberry pistachio fudge. For more tasty inspiration, check out my full collection of candy and fudge recipes.
Easy Sugar Cookie Fudge
Ingredients
- 17.5 ounces sugar cookie mix
- ½ cup butter
- 14 ounces sweetened condensed milk
- 12 ounces white chocolate chips
- 2 Tablespoons sprinkles optional
Instructions
- Grease a 9×13-inch pan or line it with parchment paper and set aside.
- If desired, heat treat the sugar cookie mix before using it. Do so by placing in a microwave safe bowl and microwaving for 20 second intervals, stirring between each, until it reaches 165℉ (about 1½ minutes.)
- Place the butter in a large skillet or saucepan. Melt over medium-low heat.
- Stir in the sweetened condensed milk.
- Add the chocolate chips. Stir frequently until they are just melted.
- Stir in the sugar cookie mix until uniform.
- Remove from heat and spread in prepared pan. Top with sprinkles if desired, pressing them lightly into the fudge.
- Allow to cool for a couple of hours at room temperature to set up. Or place in the refrigerator for 30 minute to an hour. Cut into squares and serve.
- Store fudge in an airtight container at room temperature for up to a couple of weeks or freeze for longer storage.
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Does the sugar cookie mix have to be heat proof-ed? Some recipes call for it while others don’t?
It depends on your risk tolerance. It would likely be fine without, but there is a small chance of getting sick from raw flour and baking mixes.