was am on the whole Nutella bandwagon. I mean what’s not to LOVE about a jar of chocolate-y goodness that you can slather on anything or dip stuff into to be chocolate covered? Well, there’s a new “thing“…cookie butters. Um, have you heard of them? Basically you puree cookies, and cream until it’s a SWEET, decadent treat in a jar. My favorite is Oreo. Who doesn’t LOVE Oreo cookies, right? You’ll be able to use this ah-mazing creation to dip pretzels, graham crackers, strawberries, marshmallows, or just a spoon (just try to keep your fingers out), drop on top of ice cream, oatmeal, pancakes, or waffles.
- 22-25 Oreo cookies- about 2 rows
- 3 Tbsp. coconut oil
- ⅓ cup heavy cream
- Place cookies, coconut oil, and heavy cream in a blender or food processor and puree until smooth and creamy. You may have to turn off the blender a few times and press cookies down with a wooden spoon ( PLEASE be sure to turn it off when you do this).
- If the mixture is too dry and crumbly for you add a small amount of water (½ tsp.) at a time until desired consistency is reached.
- Store in an airtight container in the refrigerator for up to 2 weeks.
This recipe fills 3 of these small mason jars. Because I don’t want to be a total glutton I usually keep a jar and gift 2 whenever I make it.