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?
Fantastic
Do you have to store it in thefridge or can it stay out like store bought one?
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
Mine turned out amazing!!! Wonderful recipe!!! How do you store yours?
How do we store it? and how long does it last?
carolyn
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 🥰
Can I use other cookies to make this butter? (I have a batch of a not too tasty chocolate/avocado/almond flour ‘experiment’ that I would like to recycle).
Oh I’ve never tried any other type of cookie so I can’t say!!
Hi I was wondering how long this lasts in the refrigerator since it has milk?
thanks~!
It will last up to 2 weeks.
Observation: in comments sections, before I answer a person’s post, I usually look to see if it’s fairly recent. Your comments section has time stamps. That kind of tells me nothing, because I’m fairly sure the times aren’t all from today. It’s no big deal, just an odd feature.
Can I use liquid coconut oil or does it have to be solid?
Yes, you can use liquid coconut oil.
Hi! Loved this recipe!! But i need one that uses not-so-perishable ingredients so it can last longer in the fridge (the way nutella and peanut butter do…). Do you have any ideas about how i could replace the heavy cream to achieve the consistency and to make it last longer?
Thank you! <3
canned milk or non dairy creamer? I honestly have no clue, just throwing out some guesses. You might have to experiment.
You can try evaporated milk.
You might try leaving out the milk and use small bits of water until desired consistency there is a recipe calling only for water I am making this ,but with pecan sandies instead of ginger snaps, today
Do they need to be crunchy gingersnaps?
Any type should work 🙂
I just made this and used Speculous Coolies but the Lotus Bisfcoff work just the same!
Could I use a blender instead?
Yes, It will make it more liquified but it will still work!
For how long can i store this in the FRIDGE for?
It should be good for 2 weeks in the fridge!
“30 gingersnap cookies” is kind of a useless measurement given the varying sizes of cookies. Please give at least the needed volume of crumbs, or better yet, the weight.
It says 2 cups crushed ginger snaps on my visual.
8 ounces.
I neeDed to modify the amount of milk, it was way too little, but i used speculoos cookies, maybe the amount wasn’t the same, although i used less cookies, but whatever. otherwise the recipe is amazing, suuper easy, finally one without condensed and evaporated milk… 😀 i will definitely use this recipe again!