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!

Easy 5 Minute Cookie Butter

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.

Easy 5 Minute Cookie Butter

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.

Easy 5 Minute 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!!

Easy 5 Minute Cookie Butter

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.

Easy 5 Minute Cookie Butter

 

4.65 from 39 votes

Insanely easy Homemade Cookie Butter

By: Layla
 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!
Prep5 minutes
Total5 minutes
Servings 1 Jar

Ingredients 

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.
like this recipe? Rate & Comment below!
Easy 5 Minute Cookie Butter
Easy 5 Minute Cookie Butter


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116 Comments

    1. Do you have to store it in thefridge or can it stay out like store bought one?

  1. Can you use non-dairy milk instead? Like almond milk or oat milk etc.

  2. Can you use any type of cookie to make a cookie butter?

    1. Yes, you can go ahead and use margarine if you’d like.

  3. Do I need to refrigerate? How long does it last ? So delicious

  4. Mine turned out amazing!!! Wonderful recipe!!! How do you store yours?

  5. How do we store it? and how long does it last?

    carolyn

  6. Curious…your recipe calls for ginger snaps, but your pictures show Lotus Biscoff cookies, which are not ginger snaps??

    1. You can use them interchangeably as they have a very similar flavor profile 🙂

    2. 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 🥰

  7. 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).

    1. Oh I’ve never tried any other type of cookie so I can’t say!!

  8. Hi I was wondering how long this lasts in the refrigerator since it has milk?
    thanks~!

  9. 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.

  10. Can I use liquid coconut oil or does it have to be solid?

  11. 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

    1. canned milk or non dairy creamer? I honestly have no clue, just throwing out some guesses. You might have to experiment.

    2. 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

    1. I just made this and used Speculous Coolies but the Lotus Bisfcoff work just the same!

    1. Yes, It will make it more liquified but it will still work!

  12. “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.

    1. It says 2 cups crushed ginger snaps on my visual.

  13. 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!

  14. Ok… I’m back and apologize. i had the wrong counTry (it was ItAly, not belgium). My memory is not the greatest. But i DO know i started eating it as a ten year old. As far as i can tell, it is universally loved by all (except my hubby, but he’s picky). I like that i can make different kinds now. Thank you

  15. Just so you know… Nutella was invented LONG before 2001. I fIrst ate it as a 10 yo child, lIvIng in GeRmany, in 1979. It was INVENTED IN Belgium, but it was created after Ww ii. There was a shortage Of chocolate, so theY ground hazelnuts with it to make it go further. They just didnt know they were creating Heaven. Also… thank You For the wonderful cookie butter recipe.

  16. Who told you Nutella was invented in 2001?? It has been around since the 1940s. In the 1960s the manufacturers aimed for a broader market and gave it a new name — with “nut” since many people know the English word, and “ella” to remind us it’s Italian in origin.

    1. Thank You so much!! look forward to trying this. I may have to start a 12-step program– CB ANONYMOUS 😀

      Here’s my question. Do you prefer a certain brand of gingersnaps? Brand? Crunchy or soft? or do you make your own? Thanks again, and look forward to making some…otherwise CB will have to have its own line item in my budget!! oh yeah, I did improvise one day–added a little half and half with a little extra brown sugar to some cookie butter til it was about the consistency of caramel sauce and put the topping on some ice cream. It was…heavenly. sigh.

      1. I don’t have a preferred brand but I suggest using crunchy ginger snaps so they blend better. Adding half and half sounds like a great idea! I will be sure to try it out next time I make a batch 🙂

  17. 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.

    1. 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.

  18. How long will this last (in the fridge and without refrigeration)?

  19. So making this! Does anyone know if this needs to be refrigerated??

      1. Won’t it go off with the milk in it if not refrigerated?

  20. What could you subsitute the cocnponut/canola oil with?