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16-17 ozcookies...most any crisp type will do...sugar, ginger snaps, speculoos, even graham crackers
2 Tbspbrown sugar, packed
4 tspground cinnamon
1/2 - 1 tspfreshly ground nutmeg
1 Tbspdark molasses
1 tspvanilla extract
2 Tbsplight vegetable oil
1 cwater, as needed
How to Make Cookie Butter
- Process this with a couple of quick pulses to evenly distribute ingredients. Turn on processor and add the oil and molasses through the spout.
- After 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 consistency...you may not need all the water.
- Pour or spoon into clean canning jars and store in the refrigerator.