diy Cookie Butter
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5.0
9 reviews
Excellent
diy Cookie Butter
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These two different methods for DIY Cookie Butter let you use ANY cookie you want to customize your addictive cookie butter creations! Step-by-step video included.
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Ingredients
Method 1:
- 2 cups (8 ounces) cookie crumbs
- 2 tablespoons granulated or brown sugar
- 1/3 cup heavy cream, plus more if desired
- 1 tablespoon unsalted butter, melted
Method 2:
- 2 cups (8 ounces) cookie crumbs
- 4 tablespoons unsalted butter
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
- Cookie filling (such as Oreo crème), if any
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Instructions
Method 1
- Stir together the cookie crumbs, sugar, cream, and butter until well combined. This can be done in the bowl of your food processor or blender. Add more cream for a thinner, more pourable or dippable consistency.
- FOR CRUNCHY BUTTER: At this time feel free to add in larger chunks of cookie crumbs for a crunchier texture.
- At this point you can remove the cookie butter to a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened.
Method 2
- Place the cookie crumbs in a large heat-safe bowl.
- In a small saucepan over medium heat, combine the butter, condensed milk, evaporated milk, and cookie filling, if any. Cook until melted. Remove from heat and pour about 1/2 cup into the cookie crumbs. Stir with a rubber spatula. Continue adding the liquid mixture very gradually to the cookie crumbs just until it is wet enough to hold its shape.
- At this point you can remove the cookie butter to a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened.
Notes
- Grind cookies in a food processor or high powered blender until very fine ground. Remove any fillings (such as Oreo crème) before processing.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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