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homemade cookie butter

(1 rating)
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member avatar 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.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min
method Food Processor

Ingredients For homemade cookie butter

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

How To Make homemade cookie butter

  • 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.
  • 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.
  • 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).
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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