How to Make Insanely Easy Cookie Butter

 Rich, Sweet, creamy, delicious with a hint of spice. This Cookie butter recipe is insanely easy to make.

Sex in a Jar Insanely easy Cookie Butter Watch out nutella.. there’s a new kid on the block! While nutella may be 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 step away now! this creamy butter is super addictive, 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.


Sex in a Jar Insanely easy Cookie Butter

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!!

Sex in a Jar Insanely easy Cookie Butter Nutella was not always available here in the U.S, it was actually invented in Belgium in 2001 by the winner of a prime TV show. 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 shelf 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.

Sex in a Jar Insanely easy Cookie Butter

Insanely easy Homemade Cookie Butter

4.8 from 5 reviews
Prep time:
Total time:
Serves: 1 Jar


  • 30 gingersnap cookies
  • 1 teaspoon brown sugar (or granulated sugar)
  • ½ teaspoon vanilla extract
  • ¼ cup milk
  • 2 tablespoons coconut oil (or canola oil)
  • ½ teaspoon cinnamon
  • a pinch of salt


  1. 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.
  2. Add a little more or less milk until you have reached the desired consistency.


  • Katniss

    Layla quick question. I know how to get around the recipe to make it gluten free. But i do want to ask can an alternative milk product (ex: coconut, almond, or other milks) be used in place of the regular milk. Id love to make it for my mom but like me shes gf but also is lactose intolerant and milk allergic (cant have soy too), so no milk by products. I know how to change up to the milk but dont want ti waste gf (theyre expensive) if it cant be made with dufferent milks.

    • Sue Hildebrand

      Cooking with almond milk is a simple cup-to-cup replacement in most recipes that call for regular cow’s milk. For other recipes, with just a few adjustments to the measurements, your baked goods will taste delicious. You can substitute almond milk for cow’s milk when baking.

  • k Ant

    LOVE this recipe, but please could you correct your information about Nutella? It was invented in the 1940s in Italy (where it’s still produced to this day). It may only have appeared on the shelves in the US recently, but generations of Europeans have been enjoying it since childhood.

  • Shawn

    My cookie butter always turns out sandy and gritty. Any suggestions to get it smoother? BTW im using the Vitamix to grind the cookies

  • Aurora

    Mmmmm! Definitely going to try this!

    Where do you get your gingersnap cookies for this recipe from? And can I make my own homemade gingersnap cookies? Will that work also?

  • ing

    thanks for sharing… never tried a cookie butter spread but it seems to be “in” these days & the feedbacks are tremendous. would like to try making it & planning to send it out as giveaway for my son’s bday.

    but may i ask if i couldn’t find gingersnaps here in uae, can i just use the graham crackers?

    thanks again.

  • aravis

    One more question please. Around how many cups of crumbs will 30 gingersnaps make? I want a better idea of the proportions since I need to substitute cookies. Thanks!

    • Layla

      HI Averis, The coconut oil does not overpower the cookie butter because the gingersnap flavor is very strong. Depending on the size, 30 gingersnaps should make about 1.5 cups of cookie butter. Let me know how it goes!

      • aravis

        Thanks! I tried it with a small amount of cheap cream-filled cookies using little coconut oil and the cookie butter tasted like cheap cookies, haha. Now I know I have to use better quality cookies. No ingredients mask the taste of cheap cookies.

  • aravis

    How long will this keep please? Does it have to be refrigerated?
    Would like to hear feedback from those who’ve tried it. I’m afraid the coconut oil would make it taste too much like coconut, which I’m not fond of. Or is the amount too small to give it the coconut-y taste?


  • Leah

    This looks really good. I can’t wait to try it! But your “Nutella” history is a little off…. It was actually invented in the 1940’s by Pietro Ferrero, a pastry maker and founder of the Ferrero company…. I remember my grandfather having it when I was a child( in the 1970’s). It was a special treat, because it depended on someone going to Europe and bringing him back a few jars. We have had Nutella available in stores in Canada since 1981.

  • Kelly

    I love cookie butter – it so dangerously good! Yours looks amazing Layla! I’m so excited that I can try making it at home once my stash in my pantry run out 😉

  • Ashley

    I love love love cookie butter! haha I even will sometimes swirl a little bit into my oatmeal : ) So bad! But I’ve never tried actually making it – this looks so good! And easy!

  • Trish

    I just recently had my first taste of cookie butter. I was totally skeptical about the hype until I tried it. That stuff is delicious! Knowing how to make my own might be a little dangerous 😉

  • Chris @ Shared Appetite

    No freaking way!!! I am so excited. Like, you literally have no idea. I have definitely been obsessed with cookie butter lately (one look at my posts from last month will confirm… cookie butter stuffed cookies, blondies, puppy chow, and truffles, haha). NEED to try this! Pinned 🙂

    • Layla

      Yeah I’ve noticed all the cookie butter recipes on your blog Chris! I’m assuming your buying it from the trader Joe’s on court street, that was like top destination in Brooklyn. I’m sure your going to love it much better homemade!

  • Rachel @ Bakerita

    Homemade cookie butter?!?!? This I need. I’m abroad right now, so cooking is a struggle, but I won a Vitamix (!!) and I’m slowly accumulating recipes I need to make with it. This is SO going on that list. Yummy!!

  • Taylor @ FoodFaithFitness

    I just bought this Peanut Butter that has cookie dough flavoring and it is deeeevine! However, I love that this would have MORE cookie flavour! I haven’t had the store bought cookie butter yet, but I have seen it and keep meaning to buy it.
    Buuuuuut now, I’ll just make it myself. Love this!

  • Natalie @ Tastes Lovely

    I can’t believe that’s how you make it! So simple. I thought it would be crazy complicated. I still haven’t tried cookie butter yet. I KNOW! What is wrong with me!? Going to Trader Joe’s today and getting some! Is it always made with gingersnap cookies? I wonder if you could do it with peanut butter cookies? This is like a whole new culinary world to me!

    • Layla

      It’s okay Natalie, there’s a first time for everything! you can make it with peanut butter cookies or basically any type of cookie like shortbread, windmill etc.. the possibilities are endless!

  • Layla

    Thank you Joanne– I know it’s crazy! I already finished the jar I made yesterday! 😀 I wonder if they are going to invent something better than nutella and cookie butter.. Maybe we should work on it!

    • Rick

      Hi Layla! I to am in love with cookie butter. This stuff is amazing. Only ever having bought the stuff from the store I wanted to give it a shot. However I didnt care for the gingersnap ingredient. Although the texture was the same, the taste was not. I did read further down in the comments AFTER and realized that any shortbread cookie could be used. Id like to offer the humble suggestion of adding that any shortbread cookie could be used and maybe even suggest what the standard version uses(im not sure but i think its biscoff). Maybe even changing the title to “gingersnap cookie butter” This is literally the first recipe that comes up when i searched “cookie butter recipe”. I followed the ingredients and steps to the T and wasnt a fan of the gingersnap version. It tasted nothing at all like the typical store variety thats been trending and people are going crazy for. I would urge people that arent a fan of gingersnap cookies or have never tried cookie butter to try a different main ingredient or recipe if they have never tasted or made cookie butter. I did learn that cookie butter is more of a generic term to cream cookies. Which really I should of realized ahead of time i suppose lol. This specific recipe seems more for gingersnap fans or for cookie butter fans that want to experiment with variations of it. This recipe is more of a acquired taste version of cookie butter. People like myself may take the step by steps quite literally, having not made it before or unsure and didnt want to mess it up. Thanks:D

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