I must admit, I’ve never tasted commercially sold cookie butter. I’ve only heard about how awesome it is. I’ve seen tons of recipes for it, all being different from one another, so I thought I’d give a go at trying to put my own together. Some recipes called for milk, some for cream, whole milk, skim, and you get the idea. All kinds of sugar was used, from brown to corn syrup and honey. And the best part was that all kinds of cookies had been used. Oh the possibilities! 🙂

Here is my take on Mint Oreos cookie butter…

Mint Oreo Cookie butter

1 regular size Mint Oreo Cookie package
1/3 cup coconut milk
half an 8 oz can of condensed milk. (go for the full fat version. you are using fatty Oreos…might as well go for broke :)!)
1/2 tsp Vanilla extract

First, separate the cream from the cracker part of the Oreos and set aside.
process cracker parts down to crumbs the size of espresso grounds. Food processors work best, but I was able to do this with my blender. Add the coconut milk and vanilla and blend/process until very smooth. Add the sweetened condensed milk and blend/process until very smooth. Add the mint Oreo centers and blend/process. Add more coconut milk if needed to get the right consistency. It should be a little thinner than the consistency of peanut butter because as time goes on, the cookies will absorb some of the moisture. Put in a mason jar, and you are done! In the fridge, it will last up to two weeks. As if it will make it that long! 😉

Enjoy! I will be trying chocolate chip cookie butter next. Stay tuned…

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Sarah

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