This delicious Oreo Brigadeiro is made with a simple combination of condensed milk, cream, butter, and cream from the center of the Oreo cookies, then rolled over ground Oreo chocolate cookies.
With its creamy texture and chocolate cookie coating, this dessert will win you over with just one bite.
How to Make Oreo Brigadeiro
Note: The full instructions are provided in the recipe card below.
- Separate Oreo cream and set aside.
- Crush chocolate cookies and set crumbs aside.
- Heat condensed milk, cream, and butter until melted.
- Add Oreo cream and stir until thickened (approx. 20 mins).
- Cool the mixture and shape it into balls.
- Roll balls in cookie crumbs.
- Place in candy cups.
Camila's Tips and Advice
- Stir the mixture constantly while thickening to prevent it from sticking or burning on the bottom of the pan
- When thickening the mixture, tilt the pan occasionally to check if it easily pulls away from the bottom. This indicates it's ready for shaping.
- Ensure the mixture cools to room temperature before shaping. This prevents it from becoming too sticky and easier to handle.
- Grease your hands lightly with butter when shaping the mixture into balls. This prevents sticking and makes the process easier.
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📖 Recipe
Oreo Brigadeiro
This delicious Oreo Brigadeiro is made with a simple combination of condensed milk, cream, butter, and cream from the center of the Oreo cookies, then rolled over ground Oreo chocolate cookies. With its creamy texture and chocolate cookie coating, this dessert will win you over with just one bite.
Ingredients
- 1 tablespoon unsalted butter
- 10 pieces Oreo cookies
- 14 ounces unsweetened condensed milk
- ⅓ cup heavy cream or milk
Instructions
- First, separate the cream center from the Oreo Cookies and set it aside. Then, place the chocolate cookies in a food processor and process until finely ground. Alternatively, you can place them in a zip-lock bag and crush them with a rolling pin. Set the crumbs aside.
- Combine the condensed milk, cream, and butter in a small saucepan and place it over low heat. Stir with a silicone spatula until the butter is completely melted.
- Add cream center of the cookies and continue to stir for about 20 minutes or until the mixture thickens to the point where it can be shaped into balls.
- Make sure to frequently scrape the sides and bottom of the pan with the spatula to prevent the mixture from burning. Pay attention to the consistency: slightly tilt the pan to check, the oreo mixture should pull away from the bottom of the pan when ready.
- Once ready, transfer the oreo mixture to a deep plate or dish and allow it to cool to room temperature before shaping it. Prepare 23 candy cups (size #5).
- Pour the ground cookies onto a deep plate. To form the Oreo brigadeiro, lightly grease your hands with some butter and take a small amount of the mixture, rolling it into a ball.
- Roll the ball in the ground cookie crumbs until it's fully coated. Place each coated ball into a candy cup. Repeat with the remaining mixture.
Notes
How to Store
- Oreo Brigadeiro can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week.
Nutrition Facts
Oreo Brigadeiro
Amount per Serving
Calories
223
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
28
mg
9
%
Sodium
101
mg
4
%
Potassium
186
mg
5
%
Carbohydrates
30
g
10
%
Fiber
0.3
g
1
%
Sugar
27
g
30
%
Protein
4
g
8
%
Vitamin A
244
IU
5
%
Vitamin C
1
mg
1
%
Calcium
123
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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