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Cookies and Cream Peanut Butter ~ A little free time is a mixed blessing.  The other day I was without a car and without my laptop for a good part of the day.  That kind of double whammy doesn’t happen very often, and when it does, I get a little stir crazy.  I could have done so many things with the time, like tackle the year-old ironing pile, clear off my desk, read a good book… instead I did this. But don’t worry, this won’t take a lot of your time.  If you’ve got 10 minutes and a food processor, you’re in for a treat.  2 sleeves of cookies, and 2 cups of peanuts makes a new player in the cookie butter game.  Technically I guess it’s a hybrid, part cookie butter, part nut butter.  Whatever, it’s good. It’s a lot of fun to watch the different stages this goes through.  The cookies make a racket clanking around the food processor at first, then it sounds like coarse sand, then it turns into a giant ball that finally breaks down into a smooth deep blackish brown butter.  Then the nuts go in and it starts over again. The cookie butter …

Total time

0 minutes





  • 26 oreo Cookies
  • 2 cups roasted peanuts


  1. Put the cookies in the bowl of a processor and process until completely smooth. You'll need a full sized machine for this job, the small bowl won't fit all the cookies and nuts. In my machine this took a full 5 minutes. Pulse the machine and scrape down the sides if necessary. It will be dry and grainy for the first couple of minutes, then it will become a giant ball of stiff dough. Keep it going until the dough breaks down, and starts to loosen up. Eventually you will get a smooth buttery texture. When in doubt, keep processing. 5 minutes should be enough.
  2. Add in the peanuts, and repeat the process for another 5 minutes. The butter is done when you have a sooth, creamy thick consistency. When in doubt, keep processing.
  3. Pour the cookie/nut butter into a jar with a tight fitting lid and store at room temperature.
Contains allergens

✅ Nut

✅ Dairy

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