Cookie Butter

Luann Crownover


This stuff is so addictive...and so very versatile. Use as a spread on toast, as icing on cookies, as a dip for fruit....the sky is the limit!

☆☆☆☆☆ 0 votes
20 Min
No-Cook or Other


16-17 oz
cookies...most any crisp type will do...sugar, ginger snaps, speculoos, even graham crackers
2 Tbsp
brown sugar, packed
4 tsp
ground cinnamon
1/2 - 1 tsp
freshly ground nutmeg
1 Tbsp
dark molasses
1 tsp
vanilla extract
2 Tbsp
light vegetable oil
1 c
water, as needed


1In a large food processor, process the cookies until they are fine crumbs. Turn off the processor and add all dry ingredients plus the vanilla.
2Process this with a couple of quick pulses to evenly distribute ingredients. Turn on processor and add the oil and molasses through the spout.
3After all oil and molasses has been added, begin adding the water to the mixture. You want the consistency to be more or less like peanut butter. Add the water slowly so you are able to judge may not need all the water.
4Pour or spoon into clean canning jars and store in the refrigerator.

About Cookie Butter

Main Ingredient: Sugar
Regional Style: Dutch
Other Tag: Quick & Easy