With cookie butter being all the rage we thought we’d tackle the subject the best way we knew how – with everyone’s favorite cookie Oreos!!! This Oreo Cookie Butter just may be the reason you won’t fit into your skinny jeans next month. Well that and all the pumpkin recipes and holiday recipes you’re probably cooking up! Have you seen our Carmel Apple Pie Bites or Slow Cooker Baked Apples? It’s why we’re doing the 21 Day Fix! To offset all the dessert recipes we’re creating! Just. Can’t. Stop.
While everyone was/is fawning over the Trader Joe’s Speculoos Cookie Butter we were busy figuring out another flavor. Gingerbread just doesn’t do it for us here at FoodieandWine.com. All the Christmas gingerbread houses we made growing up ended up looking like abandoned homes. All the candy and frosting was striped and consumed, but the home itself was left untouched. Gingerbread didn’t stand a chance against red hots, or licorice.
This cookie butter is great with as a crepes filling or pretzel dip. Use your imagination!
After tossing around a few cookie flavors we landed on Oreos. It turned out so well we made another batch using Soft Batch Cookies. That Cookie Butter recipe will be posted soon. Make sure to follow us on Instagram or Facebook so you’ll see when that baby comes online.
Oreo Cookie Butter
- 1 Package of Oreos
- 4 tbsp Butter
- 1/2 cup Sweetened Condensed Milk
- 1/4 cup Evaporated Milk
- Water as needed
- Twist the Oreo cookies, scoop out the filling and place in a medium size bowl. Set aside.
- Place the Oreo cookie shells into a food processor and blend until a soft powder forms.
- Heat a small sauce pan to low and add the butter until melted.
- Add the sweetened condensed milk, evaporated milk and oreo filling and stir until blended.
- Pour 1/2 Cup of the liquid into the cookie crumbs and stir. Repeat until the mixture is wet enough to stick together. Don't over do it, it you prefer thicker cookie butter. Keep adding liquid if you prefer thinner cookie butter.
- Place the cookie butter into the refrigerator for two hours.
- Check the consistency. If you prefer a thinner cookie butter add water 1/8 teaspoon at a time until you reach your desired consistency.
Adapted from Buttercream & Chantilly Factory