Oreo Spread

Oreos are probably one of the most famous cookies out there… but the spread? Not so much. And honestly, that needed to change. I’ve been in a season of making spreads, fillings, and jams; the most popular one was, of course, my 2-ingredients Pistachio spread, my current favourite has to be the dried fig jam I made (my mom’s recipe), and of course the Biscoff spread that requires 3 ingredients and less than 5 minutes to make.

So, after I made the Biscoff spread at home, I wanted to give Oreos a try. When I’m testing a new idea, I always start with a tiny batch, and for this one I started with 4 cookies. And surprisingly… I nailed it on the first try. I had a vision, and it worked. Which, by the way, was the total opposite of my Biscoff spread that took me like 5 rounds to get right.

Now here’s the funny part. When I filmed the actual recipe, I decided to skip a step I had done during my first trial. I’ve been in this mindset of keeping things minimal, you know less ingredients, less steps; but that one little step? It mattered. Baking is a science, after all.

The step was refrigerating the spread after blending, then pulsing it again once it’s cold. Skipping it gave me a thick, gooey, jet-black spread that looked like that Spiderman villain “Venom”, you know the one? I mean it looked pretty cool I’m not gonna lie, but it wasn’t spreadable straight out of the fridge, it needed stirring and that’s not the best thing when it comes to spreads.

So, I remade it, and I didn’t skip the step. The result was exactly what I wanted, like a whipped buttery Oreo spread that you can use right away, straight from the fridge. Science won.

Ingredients to make homemade Oreo Spread:

• Oreo Cookies: These are the base of the spread, of course. No need to remove the filling. Use the whole cookie.
• Whipping Cream: Cream helps loosen up the cookies, I found that when making spreads from cookies you usually need a liquid. For this spread I wanted to go with a white chocolate buttercream base, this is why I use whipping cream and white chocolate. You can use heavy cream since we are going to heat it, just make sure it has around 35% fat.
• White Chocolate: It adds sweetness, smoothness, and a little structure once it sets. It is also a main ingredient in chocolate ganache (obviously).
• Unsalted Butter: Butter gives the spread that whipped, velvety texture after it’s chilled and pulsed again. Make sure it’s cold, it helps speed up the chilling step. I use unsalted because salted will leave an aftertaste here with the amount of salt it has.

Measurements are posted in the recipe card below the instructions.

1. Start by adding the Oreo cookies to your blender or food processor. Blend them until they turn into fine crumbs. You don’t need to remove the cream filling.

2. In a microwave-safe bowl, combine the white chocolate and whipping cream. Microwave for 30 seconds, then take it out and stir until the chocolate is fully melted and smooth. If needed, you can microwave it for another 10–15 seconds, but don’t overheat it. The texture will be a bit watery, that’s what we want.

3. Pour the melted chocolate mixture over the Oreo crumbs in the blender. Blend everything together until well combined. At this point, the texture will be a bit runny with a grainy texture.

4. Now add your cold, cubed unsalted butter. Blend everything again until the mixture turns smooth and creamy. Depending on your blender or food processor, this can take between 30 to 60 seconds.

5. Keep the spread in the blender and place it in the fridge for 30 to 45 minutes. This step lets the butter set and slightly firms up the spread before the final blend.

6. Once the mixture is chilled, pulse it a few times, I did about 6 quick pulses, until the texture turns whipped, soft, and buttery. This final step transforms it from a dense mixture to a fluffy, easy-to-spread cream. And you’re done!