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Can't Seem to Shake That Sweet Tooth? Homemade Cookie Butter is Here to Save the Day! [VIDEO]

recipes
March 23, 2017

Cookie butter is literally one of my FAVORITE things on the whole planet. You can enjoy it on a piece of fruit, with pretzels, spread on toast or waffles, or my favorite way - just on a spoon!

The options are limitless with this delicious sweet treat! If you're anything like me, you normally get that sweet craving late into the night, far after all the supermarkets are closed.

It's the most frustrating thing ever knowing that the cookie butter you so badly crave is sitting on a shelf in building that will be locked until morning time. Oh the agony! There are few things as frustrating as this.

If you can relate to this, I've got some super amazing news for you! I have managed to find the PERFECT recipe for how to make your own cookie butter with ingredients you likely have in your kitchen right now.

Below you'll find two methods on how to create your cookie butter perfection with any of your favorite cookies. You better believe I'm going home to make these ASAP!!

1ST METHOD:

Ingredients:
2 c. cookie crumbs
2 tbsp. granulated or brown sugar
1/3 c. heavy cream, plus more if desired
1 tbsp. unsalted butter, melted

Directions:

Stir together the cookie crumbs, sugar, cream, and butter until well combined. This can be done in the bowl of your food processor or blender. Add more cream of ra thinner, more pourable or dippable consistency.

For crunchy butter: At this time feel free to add in larger chunks of cookie crumb for a crunchier texture.

Remove the cookie butter and place in mason jar or other container with sealed lid. Store in the fridge for up to 14 days. Before consuming, let sit at room temperature to soften.

2ND METHOD:

Ingredients:
2 c. cookie crumbs
4 tbsp. unsalted butter
1/2 c. sweetened condensed milk
1/4 c. evaporated milk
cookie filling (such as Oreo Creme), if any

Directions:

 Place the cookie crumbs in a large, heat-safe bowl.

In a small saucepan over medium heat, combine the butter, condensed milk, evaporated milk, and cookie filling, if any. Cook until melted.

Remove from heat and pour about 1/2 c. into the cookie crumbs. Stir with a rubber spatula. Continue adding the liquid mixture very gradually to the cookie crumbs just until it is wet enough to hold its shape.

Remove the cookie butter and place in mason jar or other container with sealed lid. Store in the fridge for up to 14 days. Before consuming, let sit at room temperature to soften.

Original recipe and instructions found HERE.