If you miss Trader Joe’s Cookies and Cream Cookie Butter, then I’ve got a treat for you! This copycat recipe is so easy. You’ll want to eat this cookie butter every day!
Any self-respecting Trader Joe’s addict has tried their Cookies and Cream Cookie butter. When I first saw it on the shelves, I knew I would be hooked. It’s the perfect dip or spread to satisfy your sweet tooth.
Why You Should Make This Cookies and Cream Cookie Butter
- Cookies and Cream – I used Oreo’s to get the true cookies and cream flavor in this recipe and it is SO good.
- So Easy! – This recipe couldn’t be easier to make. A quick dessert or sweet snack for dipping.
- Trader Joe’s Copycat Recipe – If you ever had the Trader’s Joe’s Cookie and Cream Cookie Butter, this DIY version will make your day!
What is Cookie Butter?
If you’ve never had cookie butter, then you’re missing out! It’s basically like peanut butter or any other spread, but it’s made with fine bits of cookie. Yum!
I consider it (especially this cookies and cream butter) like Nutella. It’s creamy, sweet, delicious, and easy to spread onto breads, but also works as a dip.
Ingredients List
You don’t need much to make this cookies and cream cookie butter!
- Oreos – It wouldn’t be cookies and cream without these!
- Heavy Cream
- Vegetable Oil
- Unsalted Butter
- Vegetable Shortening
- Powdered Sugar
- Vanilla Extract
How to Make Cookies and Cream Cookie Butter
Check the recipe card below for the full instructions. Here’s a quick overview of the cookie butter recipe.
- Chop/crush up the Oreos then mix with heavy cream and oil until it becomes a batter.
- Beat butter and shortening, then add in sugar and vanilla and combine until creamy.
- Place each mixture (the cookie side and then the cream side) into a jar or bowl.
Store it in the refrigerator for up to a week!
What to Eat with Cookie Butter
I absolutely love serving this cookie butter with graham crackers. The sweetness matches the flavor perfectly. Everyone in the room will devour it (so keep it hidden if you want it all for yourself). I’m not opposed to eating it by the spoonful either.
But you could also serve it with cookies (yes, more cookies!), or mix a spoonful into your bowl of ice cream. But don’t feel limited with this stuff. Try it on everything! Waffles and pancakes, fruit, toast, pretzels, churros, brownies. So much to try!
Make this cookie butter ASAP and get to dipping. You won’t regret making it because it’s so easy and delicious. Yum!
More sweet desserts and snacks to try:
- Cookie Dough Dip
- Chocolate Chip Cannoli Dip
- Edible Cookie Dough
- Best No Bake Cookies
- Homemade Chocolate Syrup
Cookies and Cream Cookie Butter
Equipment
- Kitchen Scale (optional)
- Hand Mixer (optional)
- Stand Mixer (optional)
Ingredients
FOR THE COOKIE SIDE
- 15 Oreo cookies 170 grams
- 2 tablespoons vegetable oil 25 grams
- ¼ cup heavy cream 57 grams
FOR THE CREAM SIDE
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- ¼ cup vegetable shortening 46 grams, such as Crisco (¼ stick)
- 1¾ cups powdered sugar 198 grams
- 1 teaspoon pure vanilla extract 4 grams
Instructions
FOR THE COOKIE SIDE
- Place the cookies in your Blendtec blender and mix on "chop" for about 10 seconds or until completely chopped and fine. (I used the Twister Jar for making this cookie butter. It is so nice to use the twister lid to get the cookies back into the middle while mixing. LOVE!)15 Oreo cookies
- Pour the vegetable oil and cream into the jar and blend on "mix" or medium-high until a batter like consistency forms. Set aside.¼ cup heavy cream, 2 tablespoons vegetable oil
FOR THE CREAM SIDE
- In a small bowl using a handheld or stand mixer beat the butter and shortening together on high until creamy using the paddle attachment, about 1 minute.¼ cup unsalted butter, ¼ cup vegetable shortening
- Turn off the mixer and add the sugar and vanilla. Beat on low-medium for about one minute until well combined and super creamy. It will be pretty thick.1¾ cups powdered sugar, 1 teaspoon pure vanilla extract
ASSEMBLY
- In a jar or bowl, fill the cream side first. Since it's thicker, its easier to do this side first. When I put the cream into the mason jar, I used a spoon and stuck the cream to the side of the jar until one side was filled.
- Pour or spoon the cookie filling into the other side.
- Serve atop toast or as a dip with cookies.
Becky's Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I’d love to make dairy-free frozen desserts such as sorbet.
I would love to have the Blendtec. I think that if I had it, I would make one of your recipes every day. It would make a beautiful addition to my kitchen. My blender is very old and I do not have a food blender. I am dying to try the Mediterranean Quiche. Their beverages look very good also. My sister in law always has beautiful lunches for the girls in our family during the summer. She works for our local school systems, so a good portion of her summer is work freer. I would love to introduce one of the deserts or beverages to one of her luncheons.The cookies and cream butter with the Graham crackers would be fabulous with just a beverage get together, which we have by the pool in the summer. We have all been family for forty plus years and have so much fun together.
I was in the market last year for a power blender, and I kept being pushed to vitamix. But the more research I did, the more I liked the blendtec. Even though they’re the underdog company, their blender is just as powerful, has a sleeker design, fits on my counter, and when you have to take the “big” company to court for stealing your jar design, you’re know you’re on the right track! I bought a blendtec (not the pretty stainless one since I couldn’t afford it) and if I won another, I can think of several people I’d love to gift it to. Can’t wait to try the cookie butter recipe.
The cookie butter looks amazing! I would love to win that blender though it would make creating cookie butter even easier for me which may not be such a great thing! I would probably use it mostly for smoothies and my tomato soup that always ends up a little too chunky for my taste with my current blender. Thanks for the contest!
As an added note, my favorite way to use my blender lately has been making a smoothie/protein shake. It includes 1/2 a scoop of vanilla protein powder, 1 T peanut butter, 1 cup of any combination of frozen berries, and some almond milk (added to desired consistency). Blend it all together and it is this amazing peanut butter and jelly tasting drink.
Smoothies, frozen drinks, and frozen desserts!
I would make soup and smoothies and try your yummy looking cookie butter recipe!
This looks delicious. Thank you for the giveaway
never heard of this bit it sure sounds yummy! Looking forward to trying it!
Had never heard of cookie butters before. This sounds like a thing recipe.
Thanks Blendtech for the giveaway.
Heavens to Betsy, I need this in my life.