Name: Nutter Butter Peanut Butter Fudge
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cupssugar; 2/3 cupevaporated milk; 3/4 cupbutter; 10 ozReese's peanut butter chips1 package - coarsely chopped; 7 ouncemarshmallow creme1 jar; 1 tspvanilla extract; 15 Nutter Butter cookiescoarsely chopped

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This is a straightforward, crowd-pleasing fudge that leans into peanut-butter nostalgia: creamy peanut butter chips, gooey marshmallow creme, and crunchy Nutter Butter cookies folded into a classic, stovetop fudge base. It’s the kind of treat that arrives at parties and disappears faster than you think, and it’s simple enough to make after dinner without needing complicated equipment.

I like this recipe because it’s forgiving and fast — you don’t need to temper chocolate or wait for temperamental candy stages if you’re comfortable using a thermometer. The chopped Nutter Butters add texture and a familiar flavor that lifts the whole batch into something special. If you’re baking for a crowd, these squares are portable and stable at room temperature for a few days.

Below you’ll find exactly what to gather, the step-by-step cooking process (kept verbatim so your results match mine), tips to avoid common pitfalls, and ideas for serving and storing. Read through once, lay out your ingredients, and then follow the steps in order.

What You’ll Gather

Gather your ingredients and tools before you start. This recipe moves quickly once the pan is on the heat, and having everything ready will keep you from scrambling. An 8×8 or 9×9 pan, heavy-bottomed saucepan, spatula, candy thermometer (if you have one), and a bowl for mixing are the main items.

Ingredients

3 cups sugar — the primary sweetener and structure for the fudge.
2/3 cup evaporated milk — adds creaminess and controls the syrup’s texture.
3/4 cup butter — brings richness and helps the fudge set smoothly.
10 oz Reese’s peanut butter chips (1 package) – coarsely chopped — melts into the base for concentrated peanut-butter flavor; chopping speeds melting.
7 ounce marshmallow creme (1 jar) — gives the fudge a silky, slightly aerated texture and helps prevent crystallization.
1 tsp vanilla extract — brightens flavor and rounds the sweetness.
15 Nutter Butter cookies — coarsely chopped — folded in for texture and that unmistakable cookie flavor.

Cooking (Nutter Butter Peanut Butter Fudge): The Process

Preheat nothing. Line an 8×8- or 9×9-inch pan with foil, leaving some foil overhang for lifting the fudge out later, and butter the foil.
Combine 3 cups sugar, 2/3 cup evaporated milk, and 3/4 cup butter in a heavy-bottomed saucepan.
Place the saucepan over medium heat and stir continuously until the sugar dissolves and the mixture comes to a full boil. Use a heavy spoon or heatproof spatula and be careful — the mixture is very hot.
Clip a candy thermometer to the pan and continue cooking, stirring frequently, until the mixture reaches the soft-ball stage (234–240°F / 112–116°C). If you do not have a thermometer, proceed with caution and look for the syrup to thicken and form a soft ball in cold water.
Immediately remove the pan from the heat.
Add the 10 oz coarsely chopped Reese’s peanut butter chips to the hot mixture and stir until the chips are fully melted and the mixture is smooth. Chopped chips will melt faster.
Stir in the entire 7 oz jar of marshmallow creme until the mixture is fully combined and smooth.
Stir in 1 tsp vanilla extract and the 15 coarsely chopped Nutter Butter cookies until evenly distributed.
Pour the hot fudge mixture into the prepared pan and use a spatula to spread and level the top.
Let the fudge cool completely at room temperature until firm. Use the foil overhang to lift the fudge from the pan, then cut into squares.
Store leftovers in an airtight container.

Why You’ll Keep Making It

The flavor combo is irresistible: peanut butter chips give a concentrated peanut flavor while the Nutter Butter cookies supply crunch and a peanut-cookie note that plays well against the soft, creamy fudge. Texture is a big part of the appeal — silky base punctuated by cookie fragments.

It’s also practical. The method uses pantry staples and one-pot cooking with minimal cleanup. Once you’ve made it a couple of times you’ll know exactly how the soft-ball stage feels and how quickly the chips melt into the syrup.

International Equivalents

If you usually work in metric, these conversions are approximate and intended for guidance rather than absolute precision; weigh when you can for best consistency.

3 cups sugar — roughly 600 g (granulated sugar can vary by cup method; weighing is ideal).
2/3 cup evaporated milk — about 155–160 ml.
3/4 cup butter — about 170 g.
10 oz Reese’s peanut butter chips — approximately 283 g (one US 10 oz package).
7 ounce marshmallow creme — about 200 g (one jar).
1 tsp vanilla — about 5 ml.
15 Nutter Butter cookies — count-based; coarsely chop to distribute evenly.

Remember: candy-making is temperature-sensitive. If you’re using a different elevation than sea level, expect slight shifts in boiling points and be ready to rely on visual cues as well as a thermometer.

Recommended Tools

Heavy-bottomed saucepan — for even heat and to prevent scorching.
Candy thermometer — makes reaching the soft-ball stage reliable.
Heatproof spatula or heavy spoon — for stirring without melting your hands.
8×8 or 9×9-inch pan lined with foil — foil overhang makes removal easy.
Mixing bowl (optional) — useful if you want to hold chopped cookies separate until folding in.
Sharp knife and cutting board — for chopping cookies and peanut butter chips if you choose to chop them.
Measuring cups and spoons — for accuracy with the sugar, milk, butter, and vanilla.

Common Errors (and Fixes)

Grainy or sandy fudge

Cause: sugar crystals forming while cooling. Fix: stir continuously while heating until sugar dissolves completely; avoid stirring once removed from heat and you’ve added the chips and marshmallow if it looks like it will seize. Make sure marshmallow creme is fully incorporated while the mixture is hot.

Fudge didn’t set

Cause: didn’t reach soft-ball stage. Fix: next time use a candy thermometer and heat to 234–240°F (112–116°C). If you don’t have a thermometer, test in cold water for a soft ball.

Chips not melting smoothly

Cause: mixture not hot enough or chips too large. Fix: chop the chips before adding (the recipe calls for coarsely chopped chips) and ensure you add them immediately after removing the pan from heat so residual heat melts them.

Cookies went soggy or broke up too much

Cause: folding cookies in while mixture is too hot or stirring too aggressively. Fix: fold gently and evenly; it’s okay if a few pieces soften. For larger chunks, coarsely chop and fold last, working quickly.

Spring–Summer–Fall–Winter Ideas

Spring: Pack small squares into gift boxes for picnics or potlucks. The dense fudge stands up well in a cooler bag.

Summer: Keep the batch chilled briefly before serving to offer a firmer bite on hot days; serve with iced coffee or cold milk.

Fall: Bring these to bake sales or Thanksgiving gatherings; they’re an easy, nostalgic sweet alongside pies and bars.

Winter: Wrap squares individually for holiday gifting. The cookies and peanut butter chips give the fudge a festive, comfort-food feel that’s great for cookie exchanges.

Testing Timeline

Prep: 10–15 minutes to line the pan, chop chips and cookies, and measure ingredients.
Cook: About 10–15 minutes on medium heat to reach the soft-ball stage, depending on stove and pan.
Mix & pour: 5–10 minutes to melt chips, mix in marshmallow creme, and fold in cookies.
Cool: Allow 2–4 hours at room temperature to firm up completely; shorter if refrigerated but cooling too quickly can affect texture.
Total: Plan for roughly 3–4 hours from start to finish with most of that hands-off cooling time.

Prep Ahead & Store

Prep ahead by chopping the chips and cookies and lining the pan; keep them covered and at room temperature. The hot syrup stage should be done just before combining, so don’t pre-mix anything into the syrup.

Store leftovers in an airtight container. At room temperature the fudge will stay good for several days; refrigerate if your house is hot or if you want a firmer texture. If refrigerated, let squares sit at room temperature 10–20 minutes before serving so they soften slightly.

Reader Questions

Q: I don’t have a candy thermometer. Can I still make this?

A: Yes. Use the cold-water soft-ball test: drop a small amount of the hot syrup into very cold water — it should form a soft, pliable ball that flattens when removed. It’s less precise than a thermometer, so watch texture carefully.

Q: Can I substitute regular peanut butter for the chips?

A: Substituting straight peanut butter will change the fat and moisture balance and may affect setting. The chips are formulated to melt cleanly into the syrup; if you try peanut butter, reduce other fats and expect a different texture.

Q: Can I skip the marshmallow creme?

A: Marshmallow creme helps create a smooth, less grainy texture. Skipping it may work, but the texture will be denser and you risk crystallization unless you adjust technique (and possibly add corn syrup).

That’s a Wrap

This Nutter Butter Peanut Butter Fudge is a dependable, nostalgic crowd-pleaser that’s quick to pull together with straightforward technique. Follow the steps as written, keep an eye on temperature, and fold the cookies in gently so you keep those satisfying bits of crunch. Make a batch, let it cool, and you’ll have a tray of rich, peanut-buttery squares ready for sharing.

If you try this, tell me how you chopped the cookies (big chunks or small pieces) and whether you chilled the batch for a firmer bite. Small adjustments make it yours without changing the heart of the recipe.