Cookie Butter made with OREO Cookie Pieces and Base Cake



18 servings, 2 Tbsp. each
  • 3 oz. coconut oil
  • 1 oz. 60% semi-sweet chocolate, finely chopped
  • 1 tsp. black cocoa powder
  • 1 tsp. Dutch-processed cocoa powder
  • ½ tsp. powdered lecithin
  • 6 oz. boiling water
  • 7 oz. OREO Small Cookie Pieces
  • 4½ oz. OREO Base Cake
  • ¾ tsp. vanilla extract
  • ¼ tsp. salt

Nutrition per serving

Calories130 Total fat9 gSaturated fat5 gTrans fat0 gCholesterol0 mgSodium135 mgCarbohydrate14 gDietary fiber1 gProtein1 gVitamin A0 %DVVitamin C0 %DVCalcium0 %DVIron6 %DV

Heat coconut oil, chocolate and cocoas in small saucepan on low heat until smooth, stirring occasionally. Remove from heat; stir in lecithin until dissolved. Pour into blender container. Add water and remaining ingredients. Blend on low speed until combined. Blend on high speed until mixture is smooth. Spoon into shallow container; cover.

Refrigerate 2 to 3 hours or until consistency is spreadable. Keep refrigerated until ready to use.


Serving Suggestion:

Spread on crackers, toast, fruit or cookies.

© Mondelēz International group