• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Desserts

5 February, 2013 By Mary | 100 Comments

Oreo Cookie Butter

Jump to Recipe·Print Recipe

If you love this oreo cookie butter, check out my Thin Mint Cookie Butter and my White Chocolate Candy Cane Cashew Butter!

oreo_cookie_butter_4

Oreo cookie butter. Heck. Yes.

Yesterday I had a birthday, so I made oreo butter. What else do you do on a Monday birthday? Eeeh not a lot. I did receive an unbelievable amount of encouragement after yesterday's post — phone calls, texts, emails, comments: THANK YOU! I'm feeling much more encouraged today, after a successful run yesterday. Maybe it's that extra year of wisdom I have now... 😉

oreo_cookie_butter

Derek did a wonderful job of taking me out this weekend to celebrate, and he also re-stocked my cookie butter supply. Well played, sir. This got me thinking: what else can I make into a delicious spread? I'm not really even that fond of gingerbread or biscoff cookies — which are essentially the base for cookie butter — so what DO I like?

Oreos. If I had to pick one kind of store-bought cookie, it would be a tough battle between lofthouse cookies and Oreo's. Yesterday, I chose Oreos.

oreo cookie butter

The more I type "oreos" the weirder it looks. Oreos. Oreo's? No, Oreos.

The key to making oreo cookie butter, or any butter for that matter, is to blend it about 10x longer than you expect you'll have to. It'll keep getting smoother and smoother. It's actually pretty incredible!

oreo cookie butter

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oreo Cookie Butter

  • Author: Mary
  • Prep Time: 15 mins
  • Total Time: 15 minutes
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 1 box of Oreo Cookies (about 36 cookies)
  • ¼ cup coconut oil*, at room temperature

Instructions

  1. Combine the oreos and coconut oil in a food processor. Turn it on and let it run for at least 5 minutes. Scrape down the sides, and let it run again for at least 3 minutes, longer if you have the patience.
  2. The food processor will heat up the coconut oil, making it very fluid: as your finished Oreo Cookie Butter cools, it will solidify more to the consistency of peanut butter. Store at room temperature.

Notes

*If you don't like the taste of coconut oil, substitute vegetable oil, but use less as it will result in a runnier product.

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

« 4 Weeks Until the Napa Marathon
Coconut Grapefruit Pancakes »

Reader Interactions

Comments

  1. Shobhz says

    February 13, 2013 at 2:20 pm

    OMg that looks amazing and so buttery and creamy. Love the clicks!

    Shobha

    Reply
  2. Angela says

    February 13, 2013 at 5:41 pm

    I am so glad I stumbled on your blog because bottom line this looks amazing.

    Reply
    • Mary says

      February 13, 2013 at 5:42 pm

      Thanks, Angela! I'm glad you like it 🙂

      Reply
      • Andrew says

        December 19, 2016 at 4:42 pm

        Do you need a processer can you do it any other way

        Reply
        • Mary says

          December 19, 2016 at 7:30 pm

          Hi Andrew! You could potentially use a blender, but you definitely need something powerful that can grind it up really fine! Good luck! xo

          Reply
  3. Leah says

    February 15, 2013 at 11:21 am

    This is brilliant! I love Trader Joe's cookie butter and I just made my own homemade Nutella... this homemade orea cookie butter is definitely next on my list. Thanks for sharing!

    _Leah
    http://www.inspireandindulge.wordpress.com

    Reply
  4. sandra says

    February 15, 2013 at 2:49 pm

    this is crazy decadent. I love it! move over nutella

    Reply
  5. Cathy says

    May 03, 2013 at 12:04 am

    This looks delicious!

    I would love for you to link up to my TGIF Link Party!

    http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html

    Cathy

    Reply
  6. Melissa says

    November 08, 2013 at 2:42 pm

    A friend pointed me in this direction. Yum!!!! I wanted to point out that you can get taste neutral coconut oil, if you want the consistency without the "tropical Oreo" flavor.

    Reply
    • Mary says

      November 08, 2013 at 3:01 pm

      Ooh good to know — I had no idea!

      Reply
  7. KimB says

    November 08, 2013 at 6:12 pm

    do you scrape off the white stuff or leave it on?

    Reply
    • Mary says

      November 08, 2013 at 6:17 pm

      definitely leave it on!!

      Reply
  8. Mario says

    November 08, 2013 at 7:47 pm

    who are we
    to play god
    *single tear rolls down cheek*
    Needless to say, this is absolutely incredible and I'm so excited to try it. Thank you for sharing!!!

    Reply
  9. Nickie says

    November 08, 2013 at 9:46 pm

    What if I don't have a food processor..??

    Reply
    • Mary says

      November 08, 2013 at 9:48 pm

      A high-powered blender, like a blendtec or a vitamix, would work - other than that, you're out of luck (I think!). A food processor is a great investment - you can make all sorts of great things with them!

      Reply
      • Nickie says

        November 08, 2013 at 9:50 pm

        I'll try to figure something out! Thank you!
        [we probably can't afford a food processor... We honestly can barely afford to waste butter for something that looks this delicious! o ^ o]

        Reply
        • Erica says

          November 09, 2013 at 10:34 am

          Ooh I feel you, sister. I just came to this blog to figure out how to make this ooey gooey deliciousness and I am leaving disappointed because I can't afford the tools I need. Poo!

          Reply
          • Mary says

            November 09, 2013 at 10:52 am

            Sorry, Erica! I got my food processor from my mom (it's literally 30 years old), otherwise I probably wouldn't have one either!

  10. Allie says

    November 10, 2013 at 6:07 pm

    Question: how long does this keep?

    Reply
    • Mary says

      November 10, 2013 at 6:51 pm

      Hmm. Oreos have a REALLY long shelf life (if sealed), and coconut oil lasts 6 months... so, go from there! I'd definitely keep it in an airtight container.

      Reply
  11. Angela says

    November 10, 2013 at 6:12 pm

    what do you eat it with?

    Reply
    • Mary says

      November 10, 2013 at 6:52 pm

      Anything you want! On toast, on a spoon, in a sandwich, on graham crackers, pancakes, etc. You could mix it into cookie batter, rice crispie treats, etc.

      Reply
  12. Mia says

    November 11, 2013 at 7:25 am

    I'm wondering.... can you use actual butter?

    Reply
    • Mary says

      November 11, 2013 at 10:27 am

      I don't see why not... let me know how it works if you do!

      Reply
  13. Lya says

    November 15, 2013 at 2:20 am

    I don't have food processor or high power blender so I used the usual one, it worked! Just need patience, a lot of it. Took me almost an hour to make it.

    Reply
    • Mary says

      November 15, 2013 at 11:28 am

      Good to know! I'm impressed by your patience!

      Reply
  14. Gabrielle says

    November 18, 2013 at 6:37 am

    I don't have a food processor D: only a blender...

    Reply
    • Mary says

      November 18, 2013 at 9:16 am

      Other commenters have had success with blenders!

      Reply
  15. Cassy says

    November 18, 2013 at 2:53 pm

    I love this so much is there any ways to make it in larger quantities because i doubled the recipe but it was much harder to blend, any ideas to make it easier would be awesome 😀

    Reply
    • Mary says

      November 20, 2013 at 9:31 am

      Unless you have a larger food processor, no. It would be much much much faster to do many small batches than try to muscle through a huge one!

      Reply
  16. Justin says

    November 28, 2013 at 1:31 am

    The Coconut oil I got was taste neutral, but it was the consistency of shortening. I ended up doubling the amount of oil I used. I also didn't have a food processor or a blender, but I used a hand mixer and added about 1/4 cup of water. it started out messy, but it turned out perfect!

    Reply
  17. Rose says

    December 12, 2013 at 8:45 am

    Does it Have to be Coconut oil???
    Can it have a substitute of some sort or just normal butter instead?

    Reply
    • Mary says

      December 12, 2013 at 2:47 pm

      I haven't made it with anything besides coconut oil, so I can't definitively say so, but I'm sure other things would work... give butter a try, and let me know if it works!

      Reply
  18. Saige says

    December 13, 2013 at 9:38 am

    How much vegetable oil? And could it be substituted for almond oil?

    Reply
    • Mary says

      December 13, 2013 at 9:41 am

      I've never tried either, but I'd start with 1/4 cup and slowly add more if needed! I think any oil would be fine, just consider the taste!

      Reply
  19. Ann says

    December 19, 2013 at 11:57 am

    Up to how many cups can the Oreo butter make? I plan on making this as Christmas presents and storing them in 8 ounce mason jars

    Reply
    • Mary says

      December 19, 2013 at 2:55 pm

      I think from one recipe you'd probably get enough to ALMOST fill two 8-oz jars, but not quite enough.

      Reply
  20. Levi says

    January 04, 2014 at 8:49 pm

    Could you use this as an icing on a cake?

    Reply
    • Mary says

      January 04, 2014 at 10:13 pm

      Oooh what a good idea! It would certainly be different, but you totally could! If you wanted it to have a bit more structure, you could beat it in a mixer with butter to make it an oreo buttercream frosting!

      Reply
  21. Gen says

    January 18, 2014 at 6:46 pm

    Would it be cool to use DoubleStuff Oreos with this recipe?

    Reply
    • Mary says

      January 18, 2014 at 11:06 pm

      Heck yes! I bet it'd be a bit creamier, so you might not have to add any oil/butter to it... try it out!!

      Reply
  22. Alyssa {Cake, Crust, and Sugar Dust} says

    March 12, 2014 at 7:54 pm

    What an awesome idea! So easy too...can't wait to try it!

    Reply
  23. Ellison says

    March 18, 2014 at 3:22 am

    How many ounces did a standard box of 36 oreos yield? Just curious; with that information, I'd be able to do the math regarding the nutrition facts per serving of oreo butter. Thanks!

    Reply
    • Mary says

      March 18, 2014 at 9:57 am

      Hi Ellison — I didn't record that measurement last time I made this recipe, so I can't say for sure! I will be sure to let you know if/when I make this again. Let me know if you make it and figure it out!

      Reply
  24. Sara Opsenica says

    April 20, 2014 at 4:47 am

    Omg, I just have to say, this is so amazing. Probably one of the best things I've ever made. Thank you so much for posting this. Seriously.

    Reply
  25. meg says

    August 09, 2014 at 8:12 pm

    Why have I not seen this?? This is a no-brainer. Gotta make some as soon as possible!!!

    Reply
  26. Rika says

    September 05, 2014 at 11:10 am

    I tried making this and turned out that the texture is a bit grainy like a cookie texture
    Is it supposed to be like that? or is there any trick to make the butter smoother?
    Thanks

    Reply
    • Mary says

      September 09, 2014 at 10:45 am

      It will definitely still be grainy — I don't think there is a way around it!

      Reply
  27. Vandigo says

    November 27, 2014 at 1:03 am

    I broke my magic bullet blender trying to make this and screwed it up terribly.

    The screw up tastes like magic and unicorns and I can't wait until I can get an actual food processor so I can make it right.

    Reply
    • Mary says

      November 27, 2014 at 2:17 am

      Haha — I am SO sorry about your magic bullet (contact the company! get a new one!), but I love your descriptions. I'm assuming tasting like magic and unicorns is a good thing. I bet you can find a cheap food processor online after Thanksgiving! Good luck!

      Reply
  28. Bill says

    January 11, 2015 at 3:55 am

    I want to make this, but I have a question (may be a silly one). We use the coconut oil solid (as it is) or we melt it and let it come to room temperature???

    Reply
    • Mary says

      January 11, 2015 at 5:00 am

      Not a silly question! I melted mine, but if your machine is making even the slightest bit of heat... you could probably get away with using it solid. Enjoy!

      Reply
  29. Catie says

    January 25, 2015 at 2:52 pm

    I love this recipe but when I made it it was very dry. What made it much better was adding cream cheese. The cream cheese added a light cheese flavor while making it moist. I definitely recommend this recipe!

    Reply
    • Mary says

      January 26, 2015 at 5:07 pm

      Thanks, Catie! Cream cheese sounds delicious in here!

      Reply
  30. Cute panda girl says

    April 20, 2015 at 7:00 pm

    I tried it and it was amazing my mom doesn't like coconut taste so I used veggie oil still good though
    /(*0*)/
    |.|

    Reply
  31. Rachel Page says

    May 24, 2015 at 10:52 pm

    I just can’t say no to cookie butter. I can eat by the spoonful

    Reply
  32. Clara Ingewati says

    October 28, 2015 at 2:57 am

    OMG... it looks heavenly delicious!

    Reply
    • Mary says

      October 28, 2015 at 9:16 am

      Thanks, Clara!

      Reply
  33. Lizzy says

    June 14, 2016 at 9:52 am

    Holy wow. I want to dip ev-er-y-thing in this!

    L

    Reply
    • Mary says

      June 14, 2016 at 6:29 pm

      I support that!!! xoxo

      Reply
  34. MG says

    October 12, 2016 at 12:44 pm

    Okay this sounds like heaven and I look forward to making it but what do I eat it with? Ice cream? A spoon? What works?

    Reply
    • Mary says

      October 12, 2016 at 1:20 pm

      Hey MG! I'd say: YES! Ice cream! Spoon! Graham crackers! Animal crackers! Cookies! Pretzels! The possibilities are endless 😉

      Enjoy! xo

      Reply
  35. Linda Johnson says

    December 06, 2016 at 1:31 pm

    Do you think this would also work with Trader Joe's Gluten Free Joe Joe's, or does it require gluten? TIA. I typically avoid these types of things but having a treat is a sweet thing as a previous "Dessert Queen"!

    Reply
    • Mary says

      December 06, 2016 at 3:22 pm

      Hi Linda! It definitely does not require gluten, so I think they GF Joe Joe's would work! Enjoy! xo

      Reply
  36. KXTTYROSE says

    March 08, 2017 at 1:00 pm

    That looks amazing! Do you know how long i can keep them in room temperature tho? What if i keep them in the fridge? TIA!

    Reply
    • Mary says

      March 08, 2017 at 6:04 pm

      Hi! I wouldn't keep it at room temperature much longer than a week... but I honestly am not sure what the shelf life of oreos is!

      Reply
  37. Raïkata says

    October 23, 2017 at 11:47 am

    I was looking for what could I use to do a Minnie face on a birthday cake! I have found it 😀

    Reply
    • Mary says

      October 25, 2017 at 12:59 pm

      Oooh fun!! Sounds like a great project!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper