Cookies and Cream Cookie Butter

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Total Time: 15

Servings:

Calories: 371kcal

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

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 tablespoons vegetable oil

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 teaspoon pure vanilla extract

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 atop toast or as a dip with cookies.

Storage: Store cookies and cream cookie butter in an airtight container in the refrigerator for up to 1 week.