Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large saucepan over medium heat, combine the sugar and evaporated milk. Stir continuously until the mixture comes to a gentle boil.
Once boiling, add the butter to the pan. Stir until the butter completely melts and the mixture is smooth.
Remove the saucepan from heat and add the coarsely chopped Reese's peanut butter chips. Stir until the chips are fully melted and incorporated into the mixture.
Next, stir in the marshmallow creme and vanilla extract. Mix until everything is well combined and smooth.
Gently fold in the coarsely chopped Nutter Butter cookies. Be careful not to overmix.
Pour the fudge mixture into the prepared baking pan, spreading it evenly. Allow it to cool at room temperature for about 2 hours, or until it sets completely.
Once set, use the parchment paper to lift the fudge out of the pan. Cut into squares and serve.
