This cookie butter fudge is creamy, rich, and full of Biscoff flavor. It melts in your mouth, takes just minutes to make, and is perfect for gifting or sharing.
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Soft, sweet, and full of cookie butter goodness — this cookie butter fudge is made with creamy white chocolate, Biscoff spread, and crushed cookies for that spiced caramel flavor.
Melt-in-your-mouth smooth and rich. Perfect for holidays, edible gifts, or an easy no-bake treat.
Why you'll love this recipe
Ingredients for Cookie Butter Fudge
- White chocolate: Use good-quality white chocolate (≥ 28% cocoa butter) for a smooth set.
- Sweetened condensed milk: Go for full-fat to keep the texture soft and rich.
- Cookie butter (Biscoff spread): Lotus Biscoff or Trader Joe’s Speculoos for that caramel-spice flavor.
- Crushed Biscoff cookies: Lotus biscuits for crunch (gingersnaps also work).
- Vanilla & salt: Pure vanilla and a pinch of sea salt balance the sweetness.
How To Make Cookie Butter Fudge
In a saucepan, add white chocolate, sweetened condensed milk, cookie butter, vanilla, and a pinch of salt.
Melt slowly over low heat, stirring until smooth and creamy. (You can also use the microwave in 30–60 sec bursts.)
Stir in the crushed Biscoff cookies until evenly mixed through the fudge.
Line a square pan with parchment paper, pour in the mixture, and smooth the top with a spatula. Add extra cookie crumbs on top.
Cover and refrigerate for at least 4 hours, then slice into squares once firm.
Tips for this recipe
Cookie Butter Fudge Variations
Recipe Questions
Can I use dark or milk chocolate instead of white?
Yes, but the flavor will be stronger and less creamy. White chocolate keeps that smooth, sweet cookie butter taste.
Can I make cookie butter fudge ahead?
Definitely. It keeps up to 2 weeks in the fridge or 3 months in the freezer, well wrapped.
My fudge didn’t set — why?
It likely wasn’t chilled long enough or got too hot when melting. Let it cool completely, then refrigerate until firm.
Can I use another cookie butter brand?
Yes — Trader Joe’s or any smooth speculoos spread works just like Biscoff.
Can I make cookie butter fudge without condensed milk?
No—condensed milk helps it set soft and creamy.
You will also love
More Cookie Butter Recipes
- Biscoff butter cookies (cookie butter cookies)
- Biscoff brownies (cookie butter brownies)
- No-bake Biscoff cheesecake
- Biscoff donuts
I hope you love this creamy cookie butter fudge! If you try it, don’t forget to leave a comment and rating so I know how you liked it. Happy Baking!
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Cookie Butter Fudge
- Total Time: 15 minutes
- Yield: 64 pieces
Description
Cookie Butter Fudge (Biscoff Fudge) made with creamy white chocolate, smooth Biscoff spread, and crunchy cookie pieces. This easy no-bake fudge is rich, sweet, and melts in your mouth — the perfect treat for cookie butter lovers. Each bite combines the caramelized spice of Lotus Biscoff with the creamy texture of white chocolate fudge. (Makes 64 pieces.)
Ingredients
- 500 g (17.6 oz) white chocolate
- 395 g (14 oz) sweetened condensed milk
- 100 g (⅓ cu) Biscoff spread
- 120 g (1 cup) Biscoff cookies - crushed about 10-12 cookies
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Melt the chopped white chocolate with the sweetened condensed milk, Biscoff spread, vanilla, and salt in a saucepan over medium heat until smooth.
- Add the crushed Biscoff cookies and stir to combine.
- Pour the mixture into a 20x20 cm (8x8 inch) square pan lined with parchment paper and smooth the top with an offset spatula.
- Add extra cookie pieces on top for decoration.
- Cover with plastic wrap and refrigerate for about 4 hours until the fudge is firm.
- Remove from the pan, cut into small pieces with a large knife, and enjoy!
Equipment
Buy Now → Notes
Storage: Keep for several days at room temperature in a glass jar with an airtight lid or in an airtight container, or freeze for up to 3 months.
Tips :
- Use quality white chocolate for the best texture and flavor.
- Melt slowly over low heat to avoid burning or separating.
- Don’t overmix after adding the cookies to keep the fudge creamy.
- Line the pan with parchment for easy removal.
- Chill completely before cutting for clean, neat pieces.
- Decorate with extra cookies on top for added crunch and presentation.
- Store in the fridge for up to 2 weeks or freeze for 3 months.
- Room temperature fudge is softer and easier to eat. Let it sit out a few minutes before serving.
- Crush cookies finely for a smoother texture, or leave larger chunks for more crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: chocolate, fudge
- Cuisine: American
Turned out perfect! Super easy and that cookie butter flavor is amazing.