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Cookie Butter

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  • Prep 10 min
  • Total 10 min
  • Servings 32
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A sweet and creamy spread that you make in your food processor in just 10 minutes, spread it atop your favorite cookies or fill jars to give away as holiday gifts.
By Stephanie Wise
Updated Nov 7, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a different flavor, substitute 2 packages (18 sheets total) graham crackers for the cookies.
  • tip 2
    Play with spices! Add cloves, ginger or allspice to the mix for different tastes.
  • tip 3
    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 Facts are not available for this recipe
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