Oreo Cookie Butter

by Sabrina Snyder

Last Update:

14 Comments

5 from 4 votes
13 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 spread perfect for an ice cream topping, or dessert dip. Made with only 4 ingredients!

I love making Cookie Butter with all the most popular Cookie Recipes. If you’ve seen my (growing) list of Oreo Recipes, you know I had to make Oreos Cookie Butter it’s own special recipe!

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 chocolate 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.

Recipe Card

Dinner, then Dessert

Oreo Cookie Butter Recipe

Oreo Cookie Butter is a chocolatey, gooey spread perfect for an ice cream topping, or dessert dip. Made with only 4 ingredients!
Yield 13 servings
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Chocolate Butter in a bowl with cookies
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: 187kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 116mg | Fiber: 1g | Sugar: 17g | Vitamin A: 153IU | Vitamin C: 0.4mg | Calcium: 52mg | Iron: 3mg

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About this Recipe

This Oreo Cookie Butter is a great homemade edible gift; it will really wow the lucky person you give it to. No judgment if that person is yourself. For gifting, divide the 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 I would suggest is different flavors of Oreos, like peppermint Oreos at Christmas. Instead of variations or substitutions, I’ve got a list below of all the delicious ways you can use Cookie Butter!

Chef’s Note:

Oreo Cookie Butter is such an easy recipe; anyone 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, place the cookies in a heavy plastic zipper bag. Crush with a rolling pin or other flat, hard object until a fine crumb. Then, follow the rest of the recipe as usual.

If you like a chunkier cookie spread, chop up extra Oreo cookies to fold in. Make the cookie butter as usual and allow it 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.

How to Store

  • Serve: Refrigerate 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 the 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 butter does not freeze well. The butter and milk will separate when thawing and the cookie butter will not be creamy.

Pairing Ideas

  • Brownies: Frost your favorite brownie and blondie recipes with Oreo Cookie Butter. Obviously will want to use it to frost Oreo Brownies!
  • Cake: Drop spoonfuls of 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 Amazing Oreo Recipes

Collage of Oreo dessert spread

Photos used in previous versions of the post:

stack of oreo cookies with cookie butter on top
Uncombined cookie butter ingredients
chocolate cookie butter in a glass bowl

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. What a great idea Michelle! If you do this, let us know which cake you used and how it turned out! I have a ton of cake recipes in our Recipe Index!

      Reply

  3. 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

  4. 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