Cookies & Cream Brigadeiros
Cookies and Cream Brigadeiros are the EASIEST no-bake holiday sweet treat. Made with just 5 ingredients, they come together with less than 15 minutes of work!
Classic Brazilian brigadeiros get a cookies and cream makeover here. Sweetened condensed milk, butter and white chocolate cook down into a thick, fudgy base, then crushed Oreos get stirred in and rolled on the outside. They taste like a cookies and cream truffle and look so pretty on a holiday dessert tray.
Why You’ll Love These Cookies and Cream Brigadeiros
- Just 5 ingredients: condensed milk, butter, white chocolate, Oreos and salt.
- No baking: everything happens on the stovetop.
- Less than 15 minutes of work: the fridge does the rest.
- Perfect for gifting: they look adorable in mini paper cups.
Cookies and Cream Brigadeiros Ingredients
Sweetened Condensed Milk
The base of every brigadeiro. One 14-ounce can is all you need, and Carly loves Eagle Brand.
Butter and a Pinch of Salt
Unsalted butter makes the mixture rich and glossy, and a pinch of salt balances the sweetness.
White Chocolate
Finely chopped white chocolate or about ½ cup of chips melts in for that creamy cookies and cream flavor.
Oreos
About 10 cookies, filling included, crushed very fine. One cup goes into the mixture and another ½ cup is for rolling.
Good to Know: These brigadeiros are vegetarian. Regular Oreos are not gluten-free, so swap in gluten-free chocolate sandwich cookies if needed.
How to Make Cookies and Cream Brigadeiros
Step 1: Melt Everything Together
Add the sweetened condensed milk, butter, white chocolate and a pinch of salt to a medium nonstick saucepan over medium-low heat.
Step 2: Cook Until Thick
Stir constantly with a spatula for 8 to 10 minutes. It is ready when you drag the spatula through and the mixture takes 2 to 3 seconds to come back together.
Step 3: Stir in the Oreos
Remove the pan from the heat and stir in 1 cup of the crushed Oreos.
Step 4: Cool and Chill
Pour the mixture onto a rimmed plate or shallow dish, let it cool to room temperature, then chill for 1 to 2 hours until firm enough to roll.
Step 5: Roll Into Balls
Grease your hands with a little butter or cooking spray and roll the mixture into 1-inch balls.
Step 6: Coat in Oreo Crumbs
Roll each ball in the remaining crushed Oreos.
Carly’s Expert Tips
- Crush the Oreos very fine. It keeps the brigadeiros smooth instead of chunky.
- Stir constantly. Condensed milk can scorch quickly on the bottom of the pan.
- Use the spatula test. When the mixture takes 2 to 3 seconds to come back together, it is ready.
- Grease your hands. A little butter or cooking spray makes rolling so much easier.
Make It Your Own
- Mint: Use mint Oreos for a holiday twist.
- Golden Oreos: Swap in Golden Oreos for a vanilla version.
- Sprinkles: Roll half in crushed Oreos and half in festive sprinkles.
- Chocolate drizzle: Drizzle the finished balls with melted white chocolate.
Make-Ahead and Meal Prep: Make the mixture a day ahead and keep it chilled, then roll and coat before serving. Finished brigadeiros keep in the fridge for up to 5 days, so they are perfect for holiday gifting.
What to Serve With Cookies and Cream Brigadeiros
Set them out on a holiday dessert board with cookies and fudge, serve them with coffee or hot cocoa, or tuck them into little boxes as homemade gifts.
Storing and Reheating
Fridge: Store in an airtight container in the fridge for up to 5 days.
Serving: Let them sit at room temperature for 10 minutes before serving.
Freezer: Freeze for up to 2 months and thaw in the fridge.
What People Ask About Cookies and Cream Brigadeiros
Why are my brigadeiros too soft to roll?
The mixture probably needed a little more cooking time or more time in the fridge. Chill until firm.
Do I include the Oreo filling?
Yes. Crush the whole cookie, filling included.
Can I use white chocolate chips?
Yes. About ½ cup of chips works in place of chopped white chocolate.
How far ahead can I make them?
Up to 5 days ahead when stored in the fridge.
Cookies & Cream Brigadeiros
Ingredients
Method
- Add the Sweetened Condensed Milk, butter, white chocolate, and a pinch of salt to a medium nonstick saucepan over medium-low heat.
- Stir constantly with a spatula until the chocolate melts and the mixture thickens, about 8 to 10 minutes. It’s ready when you drag the spatula through and the mixture takes 2 to 3 seconds to come back together.
- Remove from the heat and stir in 1 cup of the crushed Oreos.
- Pour onto a rimmed plate or shallow dish and let it cool to room temperature, then chill for 1 to 2 hours until firm enough to roll.
- Grease your hands with a little butter or cooking spray and roll the mixture into 1-inch balls.
- Roll each ball in the remaining crushed Oreos.
Nutrition
Notes
- Crush the Oreos very fine so the brigadeiros stay smooth instead of chunky.
- Store in an airtight container in the fridge for up to 5 days. Let them sit at room temp for 10 minutes before serving.
