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Oreo cookie butter is a sweet, creamy, delicious, 4 ingredient, 10 minutes, kids friendly, spread. Use it as a spread for sandwiches, a dip for fruits or a topping for ice-creams and desserts.
This month is 100th edition of Blogging Marathon (BM) and can’t believe it is already a big milestone edition! My BM journey started almost since it is inception. The first edition was a month long marathon and I joined the group midway into the marathon. Some BMers from first edition are still in the group and some have moved on. The group has grown ever since and has become a close knit blogging family. To celebrate the milestone, here is a 10 minutes, 4 ingredient Oreo cookie butter.
Theme of the Week
My theme for this week is cookie butter. I have seen cookie butter jars in the jams and preserves section of the grocery store but never bothered to pick one up as it didn’t really appealed to me. I realized how popular cookie butter is only after signing up for theme and I tell you, there is a cult like following for it! After tasting it, I don’t blame the fans either. I must confess though, when I first tasted it, it was beyond me why people were so crazy about it. But now I know why! Though it tastes like cookies, it is quite addictive, specially for a person with a sweet tooth!
What is Cookie Butter?
Cookie butter is a European spread prepared with spiced cookies. In some European countries like France and Belgium, it is an alternative to nut butter. It gained popularity in the US only in the last 7-8 years and the commercial version that is popular in the US is Biscoff cookie butter and Trader Joe’s Speculoos cookie butter. Bon Appetit has a good article on cookie butter.
How to make Cookie Butter?
Cookie butter is a creamy butter prepared with crumbled cookies, fat (oil or butter or condensed milk) and water or milk to bring it to a spreadable consistency. Add ons to the butter are spices such as cinnamon and ginger, and nuts of your choice.
Which Cookies to use?
Any crunchy cookies are good to prepare cookie butter. Traditionally it is prepared with spiced cookies and ginger snap cookies are the most ideal cookies. However, any crunchy cookies such as gingersnap, crunchy chocolate chip cookies, crunchy peanut butter cookies, oatmeal cookies without raisins, graham crackers, sugar cookies, pecan sandies, Biscoff cookies work.
Indian biscuits such as parle G and Marie biscuits will work as well. The Biscoff cookie butter reminded me of Nice biscuits we use to get back home. I do not know if those biscuits are still in the market and if those are still available, those are perfect for cookie butter.
Which Cookies not to use?
Chewy cookies, sandwich cookies such Oreo, Figs Newton will not work. If Oreo cookies or any sandwiched cookies, remove the filling and then use the cookies. Filling makes the butter runny.
How to use Cookie Butter?
There are endless ways to use cookie butter. Use it as a spread for sandwiches, a dip for fruits, topping for ice creams and desserts. It might work even as a base or as an in between layer for trifle puddings and any dessert that requires a cookie crust. I am yet to try this though. The best way to use it is scoop out a spoonful and eat it right off the jar.
Why Oreos for Cookie Butter?
For chocolate loves, Oreo cookies are the best. But mind you, remove the filling as the cream filling might make the spread too thin. However, I used some Oreo cookies with filling for richness. This is a 4 ingredient, under 10 minutes recipe which is an awesome spread for fruit sandwiches and a dip for strawberries. I made it as a dip for strawberries and am binging on it for the past 2-3 days!
Oreo Cookie Butter Recipe
- 12 Oreo Sandwich Cookies broken into pieces
- 2 tbsp Granulated Sugar or Brown Sugar
- 1 tbsp Canola Oil
- 3-4 tbsp Water or Milk
Carefully separate Oreo cookie and scape off the filling for 8 cookies. Leave in the filling for the other 4 cookies.
Break each cookie in to 6-8 pieces or take the cookies in a Ziploc bag and lightly pound with a heavy object to crumble the cookies.
Take cookies in a food processor or a blender and process for few seconds until it crumbles.
Add rest of the ingredients and process until desired texture and consistency is reached. Start with less water or milk and add more as required.
Transfer to an air tight container and refrigerate. Stays good for at least a week.
- For a different flavor, substitute Oreos with any crunchy cookies.
- For a rich cookie butter, substitute oil with softened, melted butter.
- Condensed milk is a good for sugar and adjust add water/milk as required.
- For a crunchy texture, do not blend or process for too long. A blender works best for a creamy texture.
- This is a very flexible recipe and adjust all the quantities of ingredients as your liking.
- I used low calorie ingredients and for a richer and for a taste closer to commercial cookie butter, use butter, heavy cream and condensed milk or combination of these.
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