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.
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 1 Package of Oreos
- 4 tbsp Butter
- 1/2 cup Sweetened Condensed Milk
- 1/4 cup Evaporated Milk
- Water as needed
Ingredients
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Rate this recipe!
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- 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.
- Enjoy!
Adapted from Buttercream & Chantilly Factory
I forgot to add it does not tell you how many cookies I used 24 and it came out great also a question can you clod pack these to seal them? The Oreo cookie butter
I’ve never tried sealing them, but I can’t see why it wouldn’t work
Just made this Oreo cookie butter it’s great and will make great gifts you really get the chocolate flavor and the whole Oreo flavor great on toast
Thanks Connie! It’s one of our favorites. I’m so happy you like it!
This looks amazing!! Does it need to stay refrigerated?
I would think so since both Oreos and butter can be kept on the counter. I wouldn’t do it over a week, however.
omg this sounds so amazing! I love oreos!
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So, you’re telling me that “eating” isn’t a good enough use for this? I’m not supposed to just eat it with a spoon?? Huh
Holy decadent! I was just craving Trader Joe’s Cookie Butter last night, but this looks even more amazing, and I can make it myself. Thanks so much for this dangerous but delicious idea!
Thank you so much for sharing your oreo cookie butter recipe with us at Inspire Me Monday. Have a wonderful week!