Cookies and Cream Cookie Butter (Trader Joe’s Copycat Recipe)

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.

1. Chop/crush up the Oreos then mix with heavy cream and oil until it becomes a batter.
2. Beat butter and shortening, then add in sugar and vanilla and combine until creamy.
3. 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

Recipe Card

Cookies and Cream Cookie Butter

4.74 from 52 votes

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 8

Author: Becky Hardin

Print Rate

This cookies and cream cookie butter is so easy to make, and tastes delicious as a sweet dip for snacks or dessert.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Kitchen Scale (optional)
• High Powered Blender (click for my favorite)
• Hand Mixer (optional)
• Stand Mixer (optional)

Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

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

Storage: Store cookies and cream cookie butter in an airtight container in the refrigerator for up to 1 week.

Calories: 371kcalCarbohydrates: 42gProtein: 1gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 24mgSodium: 91mgPotassium: 63mgFiber: 1gSugar: 35gVitamin A: 287IUVitamin C: 1mgCalcium: 12mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!