How to make homemade cookie butter
You can make this super easy, creamy treat out of your
favorite cookies – we used Our Bakery Signature Cookies. It’s wonderful as a
spread on toast or pancakes, as an ice cream topping or as a dip for pretzels
or apple slices.
- 2 cups (8 ounces) Our
Bakery Signature Cookies, chopped into small pieces
- 2 tablespoons brown sugar
- 1/3 cup heavy cream, plus more if desired
- 1 tablespoon unsalted butter, melted
Stir together the
cookie crumbs, sugar, cream, and butter until well combined. This can be done
in the bowl of your food processor or blender. Add more cream for a thinner,
more pourable or dippable consistency.
FOR CRUNCHY BUTTER:
Add in larger chunks of cookie crumbs for a crunchier texture.
Store the cookie
butter in a mason jar in the fridge for up to 14 days. Before serving, let sit
at room temperature until softened.
Recipe adapted from Handle the Heat