Oreo Cookie Butter

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. 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… 😉


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

Oreo Cookie Butter
Prep time
Total time
  • 1 box of Oreo Cookies (about 36 cookies)
  • ¼ cup coconut oil*, at room temperature
  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.
*If you don't like the taste of coconut oil, substitute vegetable oil, but use less as it will result in a runnier product.


  1. Melissa says

    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.

  2. Mario says

    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!!!

    • Mary says

      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!

      • Nickie says

        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]

        • says

          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!

          • Mary says

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

    • Mary says

      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.

    • Mary says

      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.

  3. Lya says

    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.

  4. Cassy says

    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 😀

    • Mary says

      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!

  5. Justin says

    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!

    • Mary says

      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!

    • Mary says

      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!

  6. Ann says

    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

    • says

      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!

  7. Ellison says

    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!

    • says

      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!

  8. Sara Opsenica says

    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.

  9. Rika says

    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?

  10. Vandigo says

    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.

    • says

      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!

  11. Bill says

    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???

    • says

      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!

  12. Catie says

    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!

  13. Cute panda girl says

    I tried it and it was amazing my mom doesn’t like coconut taste so I used veggie oil still good though


  1. […] While this might seem a bit strange at first, cookie-butters are all the rage overseas. They combine the convenience of a spread, with the deliciousness of cookies, or biscuits as we call them in South Africa. And what better cookie to use than Oreo? This recipe is easy to make and only uses two ingredients, which means you’ll be putting Oreo butter on everything in no time – from ice-cream to cheesecake, sponge cake, croissants and bread sticks – the yummy possibilities are endless! For the full recipe visit: http://www.thekitchenpaper.com/oreo-cookie-butter/ […]

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