Oreo Cookie Butter

by Sabrina Snyder

Published on

12 Comments

5 from 4 votes
24 servings
Prep Time 5 minutes
Refrigerate 1 hour
Total Time 1 hour 5 minutes
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Oreo Cookie Butter is a chocolatey, gooey dessert spread perfect for gifting, an ice cream topping, or eating by the spoonful. Made with only 4 ingredients!

We are loving making Cookie Butter with all our favorite Cookie Recipes. If you’ve seen our (growing) list of Oreo Recipes, you know we had to make Oreos Cookie Butter it’s own special recipe!

Oreo Cookie Butter on stack of oreos

OREO COOKIE BUTTER

It is no exaggeration to say this is one of the most amazing dessert spreads you’ll ever make. One tiny taste and you’ll agree that this Oreo Cookie Butter is quite literally life changing. It’s hard to believe that such a decadent chocolatey treat could be so simple, but this Oreo dessert is made in minutes with a few ingredients and no oven or mixer.

Oreo Cookie Butter is such an easy recipe, any one could make it as long as they have a microwave. You don’t even need a food processor, although it makes it much easier. If you don’t have a processor, remove the filling from the Oreos and place the cookies in a heavy plastic zipper bag. Crush with a rolling pin or other flat, hard object until a fine crumb. Melt the creme filling with the milk mixture before following the rest of the recipe.

If you like a chunkier cookie spread, chop up extra Oreo cookies to fold in. Make the Oreo Cookie Butter as usual and allow to cool on the counter for 10 minutes. Stir in the chopped Oreo pieces and then refrigerate at least an hour until set. Allowing the mixture to cool first keeps the Oreo chunks from dissolving and they stay crispy.

MORE DELICIOUS OREO RECIPES

 

This Oreo Cookie Butter is a great homemade edible gift, it will really wow the lucky person you give it to. No judgement if that person is yourself. For gifting, divide the Oreo Cookie Butter into small mason jars and use a handwritten recipe card as part of the gift tag. A beautiful black and white checkered ribbon would go with the cookies and cream flavor perfectly!

Technically you could make Oreo Cookie Butter with other ingredients, or even other cookies, but honestly this spread is perfection just the way it is. The only variation we would suggest is different flavors of Oreos, like peppermint Oreos at Christmas. Instead of variations or substitutions, we’ve got a list below of all the delicious ways you can use Oreo Cookie Butter!

Oreo Cookie Butter ingredients

HOW TO USE OREO COOKIE BUTTER

  • Brownies: Frost your favorite Brownie and Blondie Recipes with Oreo Cookie Butter. Obviously will want to use it to frost Oreo Brownies!
  • Banana Bread: Oreos for breakfast? Add bananas and it’s definitely acceptable! Spread Oreo Cookie Butter on Banana Bread or Banana Crumb Muffins for an easy, special holiday breakfast.
  • Cake: Drop spoonfuls of Oreo Cookie Butter into Peanut Butter Sheet Cake and swirl with a knife for a chocolatey surprise in every bite! Add cookie butter is best in sheet cakes since you don’t have to worry about the cake sinking.
  • Milkshake: Make the most amazing easy Oreo milkshakes by blending Oreo Cookie Butter, Vanilla Ice Cream, and whole milk until thick and creamy. Top with Whipped Cream and crushed Oreos! 

MORE DESSERT PANTRY STAPLE RECIPES

HOW TO STORE OREO COOKIE BUTTER

  • Serve: Refrigerate Oreo Cookie Butter for at least 1 hour before serving so it has time to set. Serve at room temperature for up to 2 hours before storing in the refrigerator.
  • Store: Seal Oreo Cookie Butter in a mason jar or other airtight container and keep refrigerated for up to 2 weeks. Bring to room temperature to serve if you like the spread soft.
  • Freeze: Oreo Cookie Butter does not freeze well. The butter and milk will separate when thawing and the cookie butter will not be creamy.

Top down photo of Oreo Cookie Butter

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Dinner, then Dessert

Oreo Cookie Butter

Oreo Cookie Butter is a chocolatey, gooey dessert spread perfect for gifting, an ice cream topping, or eating by the spoonful. Made with only 4 ingredients!
Yield 24 servings
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Oreo Cookie Butter on stack of oreos
PrintRate

Ingredients
 

  • 26 Oreo cookies
  • 1/4 cup unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 2 tablespoons water

Instructions

  • Add the cookies to the food processor until finely ground.
  • Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds.
  • Stir and microwave for 30 seconds again at %50 power until completely melted.
  • Add in the Oreo crumbs and stir until moistened.
  • Microwave for 30 seconds.
  • Add in water and stir until mixture is smooth.
  • Refrigerate for 1 hour before serving (keep refrigerated).

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 71mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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Oreo Cookie Butter collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Hi what is Evaporated Milk? How is it different from condenced milk? Can i replace the evaporated milk with more condenced or heavy cream?

    Reply

    1. There is more sugar in the condensed milk, I haven’t tried swapping the two so I don’t know how much it will effect the flavor or consistency.

      Reply

  3. Yummy! This looks so delicious and scrumptious! My daughter and her boyfriend are going to love making this recipe! I can’t wait to share this with them!

    Reply