Cookies & Cream Butter Oreo Cookies

My favorite Dairy Queen treat as a child was the cookies and cream Blizzard. Oreos on their own have never been my thing. But blended, whirred, immersed, and baked in all other sorts of goodness, cookies & cream suddenly becomes my jam. 

Maybe it’s the alchemy of contrast—crunchy and soft, bitter cocoa and sweet cream, cold and cozy all at once—that made that Blizzard feel like pure magic. I’d sit there with my plastic spoon, watching those little flecks of cookie swirl through the vanilla base, convinced there was no greater delight in life than that first icy, cookie-loaded bite. 

To this day, anything “cookies & cream” still feels like a small celebration. It’s childhood joy in dessert form—comforting, playful, and just indulgent enough to make the moment feel special. And honestly? I still think grown-ups need that just as much as kids. So when I make a cookies-and-cream-inspired dessert now, it’s never just a recipe. It’s a tiny time machine. 

A reminder that the simplest treats can carry the sweetest memories.

Cookies & Cream Butter Oreo Cookies

14 oz. Cookies & Cream "butter" spread

8 Tbs. shortening

14 oz. sweetened condensed milk

2 tsp. vanilla extract

1/2 tsp. kosher salt

2 1/2 cups all-purpose flour

2 sleeves Oreo cookies (or generic)

Preheat oven to 370 degrees.

Using a stand mixer, cream together the Cookies & Cream butter spread, shortening (or butter), sweetened condensed milk, and vanilla extract until very smooth.

Add the salt and flour, 1/2 cup at a time, mixing well.

Next, mix in the cookies at a high enough speed to crumble the cookies into small pieces.

Line 3 baking sheets with parchment paper.

Form golf-balled-sized rounds of cookie dough and flatten into discs, baking for 15-18 minutes.

Remove from oven and cool for at least one hour before devouring, dipped in cold milk!