Make Your Own Homemade Cookie Butter
Cookie butter is a magical thing.
If you’ve never heard of it, you’re most certainly missing out on a delicious, spreadable treat. You can use it as a dip for anything from pretzels to apple slices because basically everything tastes better dipped in cookies.
I created a cookie butter board to show off all of my favorite cookie butter flavors made from different cookies and the controversy it created on Instagram was surprising to say the least.
I get it, butter boards are kinda gross. As pretty as they are undisturbed, they get messy and ugly in one swipe and they honestly seem a little unsanitary with people using their hands to indulge. Plus they seem to inspire double dipping in a way I’m just not personally comfortable with.
That said, I also see the visual appeal and, when I created this creamy cookie butter board with its beautiful ombre coloring, I couldn’t help but share my take on this trend with the addition of tiny forks and spoons for smearing. Keep your hands to yourselves, please.
If you just find the butter board trend entirely appalling, I won’t fault you for serving the cookie butter in a mini mason jar instead. They’re just as tasty, no matter what receptacle you serve them from.
They make for a fun holiday party dessert and can even make for a great DIY holiday gift idea.
I encourage you to make each homemade cookie butter recipe, there’s really no reason to choose only one!
Make Your Own Homemade Cookie Butter
Lemon Cookie Butter
2 cups (1 pkg) Lemon wafer cookie crumbs
3 tbsps melted butter or refined coconut oil
1 tbsp brown sugar
1 tbsp honey
8-10 tbsps milk or non-dairy milk
Peanut Butter Cookie Butter
2 cups peanut butter sandwich cookies (filling removed) crumbs (I used Nutter Butter cookies)
3 tbsps melted butter or refined coconut oil
1 tbsp brown sugar
1 tbsp cookie filling
8-10 tbsps milk or non-dairy milk
Oreo Cookie Butter
1 pkg Oreo Thins crumbs
3 tbsps melted butter or refined coconut oil
1 tbsp brown sugar
8-10 tbsps milk or non-dairy milk
Ginger Snap Cookie Butter
2 cups ginger snaps, crumbs
3 tbsps melted butter or refined coconut oil
1 tbsp brown sugar
1 tbsp molasses
8-10 tbsps milk or non-dairy milk
Cinnamon Graham Cracker Cookie Butter
2 cups (1 pkg) Graham Crackers crumbs
4 tbsps melted butter or refined coconut oil
2 tbsp brown sugar
1 tbsp honey
1 tsp cinnamon
8-10 tbsps milk or non-dairy milk
Pumpkin Spiced Shortbread Cookie Butter
2 cups (1 pkg) Lorna Doones crumbs
3 tbsps melted butter or refined coconut oil
1 tbsp brown sugar
1 tbsp honey
1 tsp pumpkin pie spice
8-10 tbsps milk or non-dairy milk
Speculoos Cookie Butter
2 cups (1 pkg) biscotti cookie crumbs
3 tbsps melted butter or refined coconut oil
1 tbsp brown sugar
1 tbsp honey
8-10 tbsps milk or non-dairy milk
Add ingredients from each flavor into a food processor and pulse until they create a smooth paste. Serve with your favorite dipping items.
Best served at room temperature for easy spreading.