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The holiday season is my favorite time to play in the kitchen, and this Christmas Cookie Cutter Peppermint Fudge has become one of my most-loved festive recipes. It’s fun, whimsical, and just a little bit magical. Imagine creamy peppermint fudge poured right into cookie cutters—so instead of the usual square fudge pieces, you get Christmas trees, stars, snowflakes, and bells. It’s a sweet treat that doubles as an edible gift, party favor, or even a fun classroom project.
I first started making this fudge when I was looking for something different to tuck into holiday cookie boxes. I already had recipes like my Classic Chocolate Fudge and White Chocolate Cranberry Pecan Fudge, but I wanted something that stood out both in taste and presentation. That’s when the idea of using cookie cutters hit me, and it’s been a holiday staple in my kitchen ever since.
Why You’ll Love This Recipe
- Festive & unique – Fun shapes instantly make these fudge pieces special.
- Perfect for gifting – Package them in clear bags or tins for teachers, neighbors, or party favors.
- Kid-friendly – A simple recipe where kids can help press the fudge into cutters or decorate with sprinkles.
- Quick & easy – Just a handful of ingredients and no baking required.
Watch how I make this recipe
Tools That Make It Easier
- Measuring cups & spoons – For accuracy; getting the right balance of chocolate and condensed milk makes the fudge set perfectly.
- Saucepan & heatproof mixing bowl (for a double boiler) – Gentle heat prevents the chocolate from scorching, giving you a smooth, creamy fudge base.
- Silicone spatula – My favorite for stirring and scraping every bit of fudge mixture out of the bowl.
- Baking sheet lined with parchment – Keeps everything neat and makes cleanup easy, while also providing a stable base for the cookie cutters.
- Christmas cookie cutters – The star of this recipe! They create those fun holiday shapes that make the fudge unique and giftable.
- Cooking spray – Just a light mist helps the fudge pop out of the cutters cleanly without breaking.
- Disposable gloves (for neat handling) – I like to use them when pressing the fudge out so fingerprints don’t smudge the pretty pieces.
What You’ll Need From Your Pantry
- 1 ½ cups semi-sweet chocolate chips
- 7 oz sweetened condensed milk (½ can)
- 1 tablespoon unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 3 tablespoon Andes Peppermint Crunch Baking Chips
- Cooking spray oil
- Water (for double boiler)
Before You Start: My Quick Tip
- Chill overnight – It sets firmer and cuts cleaner the next day.
- Cookie cutter trick – Spray lightly with oil to help the fudge release without breaking.
- Uniform thickness – Don’t overfill the cutters; keep fudge about ½ inch thick for best shape.
- Fun add-ins – Sometimes I stir in crushed candy canes for extra crunch. It reminds me of my Candy Cane Fudge recipe, which is another holiday favorite.
- Gift packaging – Pair these with cookies and my Gingerbread Man Chocolates in a tin for an adorable edible gift box.
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Let’s Make It Together
Step 1: Melt the Chocolate
- Fill a saucepan ⅓ full with water and bring to a simmer.
- Place a heatproof bowl on top (don’t let it touch the water).
- Add chocolate chips, condensed milk, butter, and vanilla.
- Stir until smooth and creamy.
Step 2: Prepare the Cutters
- Line a baking sheet with parchment.
- Arrange cookie cutters on top and lightly spray the insides with cooking spray.
- Spoon the fudge mixture into each cutter, pressing it into the corners.
Step 3: Add Peppermint Crunch
- Sprinkle Andes Peppermint Crunch Baking Chips on top.
- Gently press them into the fudge.
- Refrigerate for 2 hours, or overnight for best results.
Step 4: Release & Serve
- Once chilled, put on gloves and carefully press the fudge out of the cutters.
- Serve on a festive platter or package individually in bags or boxes.
Recipe variations
- White Chocolate Peppermint Fudge – Swap semi-sweet chips for white chocolate.
- Nutty Peppermint Fudge – Add chopped pistachios or almonds for crunch.
- Layered Fudge – Alternate chocolate and peppermint layers for a striped look.
- Extra festive – Add red and green sprinkles on top before chilling.
Storage & Make Ahead
- Room temperature: Keep in an airtight container for 2–3 weeks.
- Freezer: Store whole fudge (still in cutters or as blocks) in freezer bags for up to 3 months. Thaw in the fridge for 1–2 days before serving.
I also cover this in detail in my post on How to Freeze Fudge so you can make it ahead of the holiday rush.
Serving Ideas
This fudge looks beautiful on dessert platters alongside my Eggnog Fudge and Cranberry Pistachio Fudge. For cookie exchanges, I love mixing them in boxes with Chocolate Peanut Butter Fudge and Pumpkin Spice Fudge. Each recipe has its own festive flair, but together they create a holiday spread no one can resist.
More Holiday Treats to Try
- Pumpkin Spice Fudge
- Classic Chocolate Fudge
- White Chocolate Cranberry Pecan Fudge
- Pistachio Fudge
- Candy Cane Fudge
- Gingerbread Man Chocolates
- Christmas Hot Chocolate Bombs
- Chocolate Ginger Sugar Cookies
Christmas Cookie Cutter Peppermint Fudge is one of those recipes that brings joy before you even take a bite. It’s colorful, cheerful, and surprisingly easy to pull off. Whether you’re making these with kids, gifting them to neighbors, or just treating yourself, this fudge is the perfect way to add extra sweetness to the season.
So grab your cookie cutters, melt some chocolate, and let’s make this holiday one to remember!
Christmas Cookie Cutter Peppermint Fudge
Video
Equipment
- 1 Saucepan
- Glass mixing bowl large
- 1 Spatulas
Ingredients
- water to fill cooking pot ½ way
- 1 ½ cups Semi-Sweet Chocolate Chips
- 7 oz sweetened condensed milk ½ can
- 1 tablespoon unsalted butter room temperature
- ½ teaspoon vanilla extract
- Cooking spray oil
- 3 tablespoon Andes Peppermint Crunch Baking Chips
Instructions
Preparing Peppermint Fudge
- Gather all the ingredients you’ll need for the Peppermint Fudge.
- Set up a double boiler: fill a saucepan about one-third full with water and bring it to a simmer. Lower the heat to keep the simmer gentle.
- Place a large heatproof (metal or glass) bowl on top, making sure the bottom doesn’t touch the water.
- Add chocolate chips, butter, condensed milk, and vanilla extract to the bowl.
- Stir continuously with a silicone spatula as the chocolate melts. Keep mixing until the fudge mixture is completely smooth.
- Line a baking sheet with parchment paper and arrange cookie cutters on top. Lightly spray the inside of each cutter with cooking oil so the fudge releases easily later.
- Spoon the fudge mixture into the cookie cutters, pressing it into the corners with the back of a teaspoon.
- Sprinkle Peppermint Crunch Baking Chips over the top, then gently press them into the fudge with the back of a clean teaspoon.
- Chill the fudge in the refrigerator for at least 2 hours, or overnight for best results
Removing Peppermint Fudge from Cookie Cutters
- Once chilled, take the baking sheet out of the fridge.
- Put on disposable gloves and gently press the fudge out of the cookie cutters.
- The fudge should release with light pressure from your fingers.
- Arrange the pieces on a serving tray for your holiday table, or package them individually in clear gift bags.
Notes
Nutrition
From My Kitchen to Yours
More Fudge Recipes
- Chocolate Hazelnut Fudge – Rich, Creamy, and Nutty
- Classic Chocolate Fudge – Rich, Creamy, and Easy to Make
- How to Make Pumpkin Spice Fudge with Crushed Pecans
- How to Make Chocolate Pistachio Fudge (Easy No Bake Recipe)
- How to Make Pistachio Fudge with White Chocolate
- Christmas Cranberry Pistachio Fudge – Perfect for Gifting
I’ve Got Answers
Can I make these without cookie cutters?
Yes! Just pour the fudge into a parchment-lined pan and cut into squares. It won’t have the fun shapes, but it will still taste amazing.
What if I don’t have Andes Peppermint Crunch?
You can substitute with crushed candy canes. I actually love the extra crunch and color they add—similar to my Candy Cane Fudge.
How do I stop the fudge from sticking to the cookie cutters?
A light spray of cooking oil inside each cutter works wonders. This is my go-to trick, especially when making a big batch.
Can kids help make this recipe?
Absolutely! I let my daughter press the fudge into the cutters and add sprinkles on top. It’s safe, easy, and makes her feel part of the process.
Can I package these as gifts ahead of time?
Yes, I often make them a week before Christmas. Store in an airtight container, then package into clear bags or festive tins right before gifting. For more ideas, see my How to Package Fudge for Gifts post.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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