Trader Joe’s Cookies and Cream Cookie Butter Copycat

Cookies and Cream butter
The Cookie Rookie
  • Yield: 6-8 servings
  • Cook: 15 minutes


Cookie Side
15 Oreos
1/4cup heavy cream
2tablespoons vegetable oil
Cream Side
1/4 cup unsalted butter, softened
1/4 cup vegetable shortening
1 3/4cups powdered sugar
1teaspoon pure vanilla extract


 For the cookie side:
  1. Place the cookies in a blender and blend for about 10 seconds or until completely chopped and fine.
  2. Pour the vegetable oil and cream into the blender and pulse on medium-high until a batter like consistency forms. Set aside.

For the cream side:

  1. In a small bowl using a handheld mixer, beat the butter and shortening together on high until creamy. About 1 minute.
  2. Turn off the mixer and add the sugar and vanilla. Beat on low-medium for about one minute until well combined and thick.

To combine:

  1. In a jar or bowl, fill the cream side first. When putting the cream into the mason jar, use a spoon and stick the cream to the side of the jar until one side is filled.
  2. Next, pour or spoon the cookie filling into the other side. Store in an airtight container for up to a week in the fridge.

Originally appeared as Copycat Trader Joe’s Cookies and Cream Cookie Butter on The Cookie Rookie.