cookie butter
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!
prep time
20 Min
cook time
method
No-Cook or Other
yield
Ingredients
- 16-17 ounces cookies...most any crisp type will do...sugar, ginger snaps, speculoos, even graham crackers
- 2 tablespoons brown sugar, packed
- 4 teaspoons ground cinnamon
- 1/2 - 1 teaspoons freshly ground nutmeg
- 1 tablespoon dark molasses
- 1 teaspoon vanilla extract
- 2 tablespoons light vegetable oil
- 1 cup water, as needed
How To Make cookie butter
-
Step 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. -
Step 2Process this with a couple of quick pulses to evenly distribute ingredients. Turn on processor and add the oil and molasses through the spout.
-
Step 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 consistency...you may not need all the water.
-
Step 4Pour or spoon into clean canning jars and store in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Appetizers
Category:
Cookies
Category:
Spreads
Tag:
#Quick & Easy
Method:
No-Cook or Other
Ingredient:
Sugar
Culture:
Dutch
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