This cookie butter fudge is rich, creamy, and incredibly easy to make with just four ingredients. Each bite blends the smooth sweetness of white chocolate with the spiced caramel flavor of Biscoff cookie butter. It comes together in minutes, sets perfectly in the fridge, and makes a great no-bake treat for holidays, gifts, or anytime you crave something sweet.
If you’re as obsessed with fudge as we are, you’ll definitely want to try a few more irresistible versions after this one. Our White Chocolate Fudge is smooth and creamy, the Condensed Milk Fudge is unbelievably simple to make, and the Boston Cream Pie Fudge is a fun twist when you want something a little more decadent.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- White chocolate chips: These create a smooth, creamy base and balance the spiced flavor of the cookie butter. Use good-quality white chocolate for the best texture and taste.
- Biscoff cookie butter: The star ingredient adds warm cinnamon and caramel notes. You can use either smooth or crunchy cookie butter, depending on your texture preference.
- Sweetened condensed milk: Provides sweetness and helps the fudge set without needing extra sugar. It also gives a soft, chewy consistency.
- Biscoff cookies: Crushed cookies add crunch and extra Biscoff flavor throughout the fudge. Sprinkle a few on top before chilling for a pretty, textured finish.
Recipe Tips
- Line your pan well: Leave extra parchment paper hanging over the sides to make lifting the fudge out for slicing super easy.
- Avoid high heat: Melt the white chocolate over low heat only. High heat can cause it to seize and turn grainy.
- Mix quickly: Once the cookie butter is added, stir right away and pour it into the pan before it starts to thicken.
- Even layers: Tap the pan gently on the counter to smooth out the top and remove any air bubbles before chilling.
- Clean cuts: For neat squares, use a warm, sharp knife, wiping it clean between each slice.
Biscoff Cookie Butter Fudge
Equipment
- Medium saucepan
- Mixing spoon or spatula
- 8×8-inch (20×20 cm) baking pan
- Parchment paper
Ingredients
- 2 cups white chocolate chips
- 1 cup Biscoff cookie butter smooth or crunchy
- 1 (14 ounce) can sweetened condensed milk
- 1 cup crushed Biscoff cookies plus extra for topping
Instructions
- Line an 8×8-inch (20×20 cm) pan with parchment paper and set aside.
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth.
- Add the Biscoff cookie butter and stir until fully combined and silky.
- Fold in the crushed Biscoff cookies, reserving a small handful for topping.
- Pour the mixture into the prepared pan and spread evenly. Sprinkle the reserved cookie crumbs on top and gently press them in.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out using the parchment paper, cut into squares, and serve.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks. For a softer texture, let it sit at room temperature for 10 minutes before serving.
- Freezer Friendly: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Texture Tip: For a firmer fudge, chill overnight. For a softer texture, 2 hours is ideal.
- Topping Ideas: Drizzle with melted white chocolate or swirl in extra Biscoff spread before chilling.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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