Rich, Sweet, creamy, delicious with a hint of spice, This Cookie butter recipe is insanely easy to make and will become your new favorite spread!
Watch out nutella.. there’s a new kid on the block! While Nutella maybe chocolate heaven, cookie butter is even better, there’s nothing like it out there. With Trader Joe’s rolling it out in all their stores, cookie butter has become very popular over the past few years.
If you’ve never tasted cookie butter before, I’m warning you to step away now! this creamy butter is super addictive, and even more addictive than Nutella. Once you are hooked, you can never stop. The secret to this cookie butter is basically a load of creamed cookies! Think of it as a big handful of cookie crumbs, but creamier.
HOW TO MAKE COOKIE BUTTER
It all begins with gingersnaps. There are many brands and generic store brands as well on the market and any brand will work just fine.
Add ginger snaps, milk or heavy cream, butter or coconut oil, vanilla, and a dash of cinnamon if desired. Blend until creamy and delicious!
If you have an extra sweet tooth, add a tablespoon of white or brown sugar to the mixture.
How do you eat cookie butter you ask? well, there’s no “right” way of eating it. You can use it as a dip for veggies, bake it, eat it as a sandwich, or my favorite way of eating it, spoon it right out of the jar!
After making the cookie butter today I decided to try something a bit daring, I ate the cookie butter on the gingersnap cookies that I used to make the cookie butter. So I’m going to call them Gingersnap cookies with cookie butter frosting! One word.. Delicious!!
Cookie Butter was not always available here in the U.S. It was invented by Els Scheppers, a contestant on a Belgian television show called The Inventors. Friends would usually have to ask people to send it over from there. They didn’t even know how to make it at home yet. It started appearing on the shelves about 3 years ago. Luckily today we can just make it at home and save the extra cash.
This recipe is insanely easy that my husband can even make it (and he can’t cook anything..)! All it requires is blending all the ingredients in a food processor and within 5 minutes you are left with a jar of delicious cookie butter.
Insanely easy Homemade Cookie Butter
Ingredients
- 30 (8 oz) gingersnap cookies, (or 2 cups crushed)
- 1/4 cup milk, or heavy cream
- 2 tablespoons coconut oil , or butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, optional
- 1 tablespoon brown sugar or granulated sugar, optional
- a pinch of salt
Instructions
- Grind the cookies in a food processor until they are finely processed. Add the sugar, vanilla, milk, coconut oil, cinnamon, and salt, and process for another 2 minutes.
- Add a little more or less milk until you have reached the desired consistency.
Equipment
do you refrigerate and how long can you keep refrigerated?
I did some research and it makes about a pint and needs to be refrigerated. I’m going to make this in the next few days!
I haven’t tried this recipe but definitely will. I eat at least one jar of Biscoff Cookie Butter a week. When Krispy Kreme donuts pairs with them for a specialty donut I went wild little did I know it only lasted a month. They were so good. The closest thing I have found is to bake Sister Schubert yeast rolls and while they are warm spread some on top.
Heavenly good. But watch out or you will be needing stretchy pants LOL.
Can the milk be substituted with canned unsweetened coconut milk? Also, can any crushed sugar-type cookies be used in the recipe? I can only consume gluten free cookies, and I have a box of gluten free vanilla wafers in my pantry I could use.
I’ve never made this recipe, I only found out about this stuff from watching a YouTuber, but if you were planning on substituting wafers, you might need to play with the number of wafers, because they’re usually a lot lighter and then I think I might mix in the spices used in the gluten biscuits. I just looked up the recipe for ginger snaps and I think in your case, I would add 1/4 cup molasses, 2 tspns of ground ginger, 1 teaspoon of cinnamon and a half a teaspoon of nutmeg. They also add 1 cup of white sugar, but I think in your case, I’d try adding the spices and molasses first and then taste testing and adjusting the flavour. I can’t say it will work for sure, but it would be what I would try. Good luck, I hope this helps! 🙂
Hi! could you tell me how much this makes? Like a pint/16 oz jar? Half of a pint?
What do you use it for?