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Homemade Cookie Butter

This sweet (and addictive!) spread is ideal for giving away as a homemade gift—just be sure to make extra for yourself!
By Stephanie Wise

Have you joined the cookie butter craze? Ever since I’d heard of the stuff, I’ve been curious to try it. With a packaging and consistency just like peanut butter, this sweet spiced spread tastes just like a caramel-y cookie but can be used as a dip, a spread or scooped into your favorite baked goods. It’s the next best thing since peanut butter and hazelnut-chocolate spread, and lucky for us, it’s incredibly easy to make at home. It also makes for the perfect homemade gift for the holidays, just be sure you made some extra for yourself, though, because this stuff is addicting! 

First, gather your ingredients.

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Place the cookies in the bowl of a large food processor…

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And whir to a fine crumb texture.

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Add the spices, sugar and vanilla. One thing I love about this recipe is its versatility, you can play around with the flavors, adding more cinnamon or less nutmeg or throwing in a bit of extra spice like cloves or ginger, to reach your desired flavor.

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Turn on the food processor again and slowly add in molasses, oil and just enough water so that the spread is creamy. Again, you can play with the consistency, adding as much or as little water as you want—but I prefer a thicker texture like that of peanut butter.

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Package it all up in a pretty jar along with a few extra treats to dip in the butter (apples, pretzels, cookies, etc.), if you want, and give it away to friends, family or anyone who hasn’t tried cookie butter before. It’s hard not to fall in love with the stuff!

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Ingredients

    • 2packages (8.8 oz each) decorative caramelized biscuit cookies
    • 2tablespoons packed light brown sugar
    • 5teaspoons ground cinnamon
    • 1/2teaspoon ground nutmeg
    • 1teaspoon vanilla
    • 1tablespoon molasses
    • 2tablespoons vegetable oil
    • 1cup water

Directions

  • 1In 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.
  • 2With 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).
  • 3Pour cookie butter into airtight container; seal. Store in refrigerator.

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