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

How to Make Cookie Butter


  1. In a large food processor, process the cookies until they are fine crumbs. Turn off the processor and add all dry ingredients plus the vanilla.
  2. Process this with a couple of quick pulses to evenly distribute ingredients. Turn on processor and add the oil and molasses through the spout.
  3. 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 may not need all the water.
  4. Pour or spoon into clean canning jars and store in the refrigerator.

Printable Recipe Card

About Cookie Butter

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

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