Oreo Cookie Spread

Something changed my life last month. And when I say it changed my life, I mean that it changed my life.

Yeah. Whoa. I just brought out the italics, y’all.

That right there was the life changer. If you don’t read food blogs regularly, then you may not know what that is up there.

“Crunchy peanut butter?,” you’re thinking. “What’s so life changing about that?”

My friends, that is not peanut butter. That is cookie butter.

Let me try that again, with the italics, so you know I mean business.

It’s cookie butter, y’all.

Yeah. It’s pretty much even more fabulous than you’re imaging it to be. I’ve never had Biscoff cookies before, so I think it tastes like a cinnamon graham cracker all mushed up into something wonderful. It’s outrageous.

It’s pretty much on my mind 24 hours a day, so while I was wandering the grocery store the other day I happened upon a package of Double Stuf Oreo Cookies and I had an out of body experience.

Oreo. Cookie. Spread.

Yeah, that happened. And it’s amazing. I spread mine on some toast and it was, dare I say it, even better than Nutella.

I can’t wait to try smearing some on cheesecake or dropping a big blob in my bowl of ice cream. I think it’d make a good base for fruit dip, too. I’m going to try beating it into some buttercream frosting as well. Then again, half of the jar is gone already, because my husband and a spoon were quite eager to taste test.

Oreo Cookie Spread


15 Oreo cookies (half a package)
2 tablespoons canola or vegetable oil
1/4 cup heavy cream (more, as desired)


In the bowl of a food processor fitted with the blade attachment, whiz the cookies until they are fine crumbs.
Slowly drizzle in all of the oil and heavy cream with the processor turned on.
Stop the processor and test the thickness of the spread. If you'd like it thinner, add more heavy cream, one tablespoon at a time until it gets to the consistency you prefer.
Makes one half pint. Store in the refrigerator.