Homemade Cookie Butter Recipes

COOKIE BUTTER

Steps:

• Add the cookies to the food processor until finely ground.
• Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds.
• Stir and microwave for 30 seconds again at %50 power until completely melted.
• Add in the speculoos cookie crumbs and stir until moistened.
• Microwave for 30 seconds.
• Add in water and stir until mixture is smooth.
• Refrigerate for 1 hour before serving (keep refrigerated).

COOKIE BUTTER

Steps:

• Combine all ingredients into a blender or food processor and blend on high until a smooth paste forms.
• You may need to add a bit more milk depending on the cookie you use.
• Once you have the cookie butter to your desired consistency, enjoy immediately or store leftovers.
• If you've tried this recipe, come back and let us know what you think in the comments and ratings.

HOMEMADE COOKIE BUTTER RECIPE

Steps:

• Place the cookies in the jar of a food processor and pulse (or process on high) until finely ground.
• In a medium bowl, combine the remaining ingredients.
• Pour the mixture in the food processor, over the cookie crumbs, and process until combined. At first, it might look like it won't come together, but keep pulsing until it does! Make sure to stop every now and then to scrape the sides of the bowl with a spatula. If the mixture is too thick, you can add a few splashes of evaporated milk to reach the desired consistency.
• For a crunchy version: add 1 cup of cookie crumbs and stir with a spoon to incorporate.
• Transfer the cookie butter to a lidded jar and enjoy!

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

COOKIE BUTTER

Steps:

• Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

COOKIE BUTTER RECIPE

Steps:

• Gather the ingredients.
• Break the cookies up with your hands and place them into a food processor .
• Pulse a few times, then process on high until the cookies are fine crumbs.
• Add the boiling water to the ground cookies and pulse a few times to combine. Scrape down the sides of the processor bowl with a rubber spatula.
• Add the coconut oil or cubed butter, honey, cinnamon, and salt. Process until smooth and creamy, stopping once or twice to scrape down the sides of the bowl, making sure the mixture is well combined.
• Transfer the cookie butter to a pint jar or 2 half-pint jars, with lids. Let chill for at least 1 hour, preferably 2 hours, before serving.

HOMEMADE COOKIE BUTTER

Steps:

• Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

COOKIE BUTTER

Steps:

• In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
• With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
• Pour cookie butter into airtight container; seal. Store in refrigerator.

BUTTER COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!