Homemade Cookie Butter Recipe
User Reviews
4.4
Homemade Cookie Butter Recipe
Description
This recipe turns Speculoos cookies into a smooth butter-like spread by finely grinding the cookies in a food processor, then combining them with brown sugar, evaporated milk, coconut oil, cinnamon, and salt. Processing these ingredients together creates a creamy texture that balances the crisp cookie's flavor with a silky consistency. For a crunchy variation, extra cookie crumbs are reserved before blending and stirred in at the end to add texture.
The use of evaporated milk and coconut oil helps to bind the crumbs and add richness, while cinnamon adds warmth to the flavor profile, complementing the caramelized spice notes typical of Speculoos cookies. The mixture sometimes appears loose during blending but comes together after continued processing. It is stored in a jar at room temperature or refrigerated in warm climates, with occasional stirring recommended due to oil separation upon resting.
This cookie butter recipe can be adapted for use with various other cookie types by removing fillings when necessary. It serves as a spread or an ingredient for other desserts, providing a sweet, spiced flavor with a flexible texture.
Notes include guidance on storage duration, handling texture changes, and alternatives for cookie selections.
Ingredients
- 8 ounces Speculoos cookies plus more if making the crunchy version
- ¼ cup brown sugar
- ¾ cup evaporated milk
- ½ cup coconut oil
- ¼ teaspoon cinnamon
- ½ teaspoon salt
Instructions
- 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!
Notes
- For the crunchy version, use about 12 ounces of cookies, reserve 1 cup of crumbs before blending, and stir them in at the end.
- Store the cookie butter in a sealed jar at room temperature for up to 5 days; refrigerate in warm climates and bring to room temperature before use.
- Oil may separate upon standing; stir well before each use to restore texture.
- This recipe works with other cookies like Oreos (with filling removed), chocolate chip, gingersnaps, or peanut butter cookies, adjusting flavor accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(16oz) jar
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 159kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 161mg | 7% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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