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

By Becky Hardin

Updated Jul 31, 2025

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If you miss Trader Joe’s Cookies and Cream Cookie Butter, you’re not alone—I was hooked on that jar of chocolatey, creamy magic! When it vanished from shelves, I had to recreate it. This easy copycat recipe tastes just like the original. It’s thick, sweet, and packed with cookie goodness. I spread it on toast, drizzle it over ice cream, or just eat it by the spoonful. You’re going to want to make a double batch!

Cookies and Cream Cookie Butter

Any true Trader Joe’s fan 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 to satisfy your sweet tooth.

If you haven’t tried cookie butter before, you’re missing out. Imagine a sweet, creamy spread made from crushed cookies instead of nuts—basically dessert in spreadable form!

This cookies and cream version is my favorite. It’s rich and dreamy like Nutella, but with a twist of chocolate cookie crunch. I love it as a dip, slathered on toast, or just eaten by the spoonful when no one’s looking.

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 Pin

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

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Equipment

• Kitchen Scale (optional)
• High Powered Blender
• Hand Mixer (optional)
• Stand Mixer (optional)

Ingredients 

1x2x3x

FOR THE COOKIE SIDE

• ▢ 15 Oreo cookies 170 grams
• ▢ 2 tbsp 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 tsp pure vanilla extract 4 grams

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 tbsp 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 tsp 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 on top of toast or as a dip with cookies.

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!

How to Make Cookies and Cream Butter Step by Step

Chop the cookies: Place 15 Oreo 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.)

Combine cream and oil: Pour 2 tbsp vegetable oil and ¼ cup cream into the Blendtec jar and blend on “mix” or medium-high until a batter-like consistency forms. Set aside.

Make the cream: In a small bowl, using a handheld or stand mixer, beat the ¼ cup unsalted butter and ¼ cup vegetable shortening, using the paddle attachment, on high until creamy, about 1 minute.

Add sugar and vanilla: Turn off the mixer and add 1¾ cups powdered sugar and 1 tsp pure vanilla extract. Beat on low-medium for about one minute until well combined and super creamy. It will be pretty thick.

Fill the jar: In a jar or bowl, fill the cream side first. Since it’s thicker, it’s 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: Serve atop toast or as a dip with cookies. Enjoy!

How to Store

Store it in the refrigerator for up to a week.

Serving Suggestions

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 churros, or mix a spoonful into your bowl of ice cream. But don’t feel limited. Try it on everything from brownies to waffles or pancakes, to fruit, and even your morning toast.

more sweet desserts to try

Cookie Dough Dip

Chocolate Chip Cannoli Dip with Wonton Chips

Edible Cookie Dough Recipe (Chocolate Chip Cookie Dough)

No Bake Cookies (Chocolate Peanut Butter)