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.
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With its creamy texture and chocolate cookie coating, this dessert will win you over with just one bite.
This Oreo Brigadeiro recipe is my homemade twist on the traditional Brazilian brigadeiro, combining the nostalgic flavor of Oreos with the soft, fudgy texture everyone loves.
It's easy to make with simple ingredients and perfect for parties, holidays, or anytime you want a no-bake chocolate dessert that feels special.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Sweetened condensed milk: Base of the brigadeiro, provides sweetness and structure.
- Heavy cream: Keeps the texture smooth and creamy.
- Butter: Adds richness and prevents sticking.
- Oreo cookies: Chocolate cookies for coating and cream filling for flavor.
- Oreo cream filling: Adds classic Oreo taste and creaminess.
How to Make Oreo Brigadeiro
Note: The full instructions are provided in the recipe card below.
- Separate the Oreo cream from the cookies and set the cream aside.
- Crush the chocolate cookies until finely ground and reserve for coating.
- In a saucepan over medium heat, combine the condensed milk, cream, and butter. Cook, stirring constantly, until melted and smooth.
- Add the reserved Oreo cream and continue stirring until the mixture thickens and pulls away from the bottom of the pan, about 20 minutes.
- Transfer the mixture to a plate or bowl and let it cool completely.
- Once cooled, shape into small balls.
- Roll each ball in the crushed Oreo cookie crumbs.
- Place the Oreo brigadeiros in candy cups and serve.
Hint: The oreo brigadeiro is ready when you tilt the pan and the mixture pulls away cleanly from the bottom. Let it cool completely before shaping to avoid sticking and ensure smooth, round balls.
Storage, Make Ahead, & Freezing
Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
Make ahead: Prepare 1-2 days in advance; bring to room temperature before serving.
Freezing: Freeze shaped balls (without coating) up to 1 month. Thaw, then roll in crumbs.
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 makes it easier to handle.
- Grease your hands lightly with butter when shaping the mixture into balls. This prevents sticking and makes the process easier.
Frequently Asked Questions
Can I make Oreo Brigadeiro without heavy cream?
Yes. You can omit the cream, but the texture will be slightly firmer and closer to a traditional brigadeiro.
Why is my brigadeiro mixture too soft?
It likely needs more cooking time. Continue stirring until the mixture pulls away cleanly from the bottom of the pan.
Do Oreo Brigadeiros need refrigeration?
They can stay at room temperature for short periods, but refrigeration is recommended for longer storage, especially in warm climates.
Can I use flavored Oreos?
Yes. Flavored Oreos work well and can be used to create different variations while keeping the same method.
Why is my brigadeiro grainy or greasy?
It was overcooked or cooked at too high a temperature. Lower the heat and stop cooking as soon as it pulls away from the pan.
❤️ Love this Oreo Brigadeiros recipe?
Make sure to check out our classic Chocolate Brigadeiro recipe for a traditional Brazilian version made with simple ingredients.
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Recipe
Oreo Brigadeiro
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
