Cookie Butter

Cookie Butter

Blogger Stephanie Wise of Girl versus Dough whips up a sweet cookie spread – perfect for homemade gifts! Learn to make this recipe with our how-to article.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

32

About 2 cups

2
packages (8.8 oz each) decorative caramelized biscuit cookies
2
tablespoons packed light brown sugar
5
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1
teaspoon vanilla
1
tablespoon molasses
2
tablespoons vegetable oil
1
cup water
  1. In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
  2. With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
  3. Pour cookie butter into airtight container; seal. Store in refrigerator.
Makes About 2 cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a different flavor, substitute 2 packages (18 sheets total) graham crackers for the cookies.
Play with spices! Add cloves, ginger or allspice to the mix for different tastes.
Use cookie butter as a dip for apples or pretzels, spread it on crackers, cookies or toasted bread, or use it in your favorite baking recipes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.