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
- 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
- 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.
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.
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?
Do you have to store it in thefridge or can it stay out like store bought one?
Denise Althea Dunbar says
Can you use non-dairy milk instead? Like almond milk or oat milk etc.
Can you use any type of cookie to make a cookie butter?
can i use margarine instead of butter?
Yes, you can go ahead and use margarine if you’d like.
Do I need to refrigerate? How long does it last ? So delicious
Aloha B. says
Mine turned out amazing!!! Wonderful recipe!!! How do you store yours?
Carolyn M Aarnoutse says
How do we store it? and how long does it last?
Curious…your recipe calls for ginger snaps, but your pictures show Lotus Biscoff cookies, which are not ginger snaps??
You can use them interchangeably as they have a very similar flavor profile 🙂
I saw that too so I’m making mine with the Biscoff Lotus cookies because the flavor reminds me of cookie butter so I think it will turn out perfect 🥰