homemade cookie butter

Name: Homemade Cookie Butter
Prep time: 20 min
Cook time: 10 min
Yield: 1
Cuisine: American
Ingredients: 5 tablespoon(s) butter, unsalted (no substitutes); 8 ounce(s) cookies (speculoos, butter or shortbread cookies); 1 tablespoon(s) cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground cloves; 1/4 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground white pepper; 1/8 teaspoon(s) freshly ground sea salt; 1 teaspoon(s) pure vanilla extract; 1 tablespoon(s) dark molassas; 1 tablespoon(s) flaxseed oil; 2 ounce(s) white chocolate, melted (milka or lindt brand)

(1 RATING)

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Member Submitted Recipe

I was just looking for an easy no-bake recipe for a luncheon at work. Its way too hot and muggy to bake right now. And I found this wonderful recipe calling for cookie butter... hunh? Oh my, this stuff is like... nectar from the gods, manna from heaven, like nothing you've ever had before. Sweet and spicy, nutty and comforting. So I searched for a way to make my own so that I will never, ever be without it again. And homemade is better than storebought any day of the week. This can be used in a variety of ways, commonly as a dip or spread. Or you can eat it straight... with a spoon.

Rate

prep time 20 Min

cook time 10 Min

method Food Processor

yield 1-1 1/2 cups

Ingredients

5 tablespoons butter, unsalted (no substitutes)
8 ounces cookies (speculoos, butter or shortbread cookies)
1 tablespoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground white pepper
1/8 teaspoon freshly ground sea salt
1 teaspoon pure vanilla extract
1 tablespoon dark molassas
1 tablespoon flaxseed oil
2 ounces white chocolate, melted (milka or lindt brand)

How To Make homemade cookie butter

Step 1

Melt the butter in a small saucepan. Don't let it burn - the fats should be seperated and the melted butter should be a light golden yellow when its ready. Remove from heat and set aside.

Step 2

Crush the cookies to a fine grain in a food processor. Add the spices and blend well, then add the vanilla and molasses and blend on HI speed until just incorporated.
Step 3

Scrape down the sides of the bowl. Add the butter scrape the sides of the bowl again if needed and then add the oil gradually until incorporated (should be a paste - can be thinned with more oil or melted butter if desired).
Step 4

Pour in the melted white chocolate until just incorporated on HI speed. Pour the cookie butter into a clean, airtight and microwave safe container. It will firm up (like peanutbutter) as it cools. Keeps at room temp for up to a week. Stir well as the oil may separate. Microwave for 20 seconds to soften if necessary.
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