Homemade Nutter Butter Cookie Butter
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
1 jar
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Cuisine
American
Homemade Nutter Butter Cookie Butter
Description
The recipe calls for removing the filling from Nutter Butter cookies to use just the cookie crumbs, which are pulsed finely in a food processor. Melted butter and evaporated milk are added gradually, blending until the mixture becomes cohesive and spreadable. If the butter mixture is too thin, more cookie crumbs can be incorporated to thicken the spread.
The cookie butter has a rich, nutty flavor characteristic of Nutter Butter cookies, with a smooth and thick texture suitable for spreading or using in desserts as a filling or topping. It stores well in the refrigerator for several weeks.
Its versatility allows for use on toast, in dips, or as an ingredient in no-bake treats. The evaporated milk adds creaminess that helps achieve the desired consistency.
Ingredients
- 2 cups nutter butters cookie crumbs 10 oz/280g, about 24 cookies
- ½ butter stick, 2oz/57g
- ½ cup evaporated milk 4fl oz / 115g
Notes
- You can substitute regular milk for evaporated milk if preferred.
- For a vegan or dairy-free version, try using nut milk in place of evaporated milk.
- Removing the cookie filling before processing helps create a smoother butter texture.
- Store the cookie butter in the refrigerator in an airtight jar for up to 6 weeks.
User Reviews
Overall Rating
4.9
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