These two different methods for DIY Cookie Butter let you use ANY cookie you want to customize your addictive cookie butter creations! Step-by-step video included.
Yield:
14 ounces
Prep Time:15minutes
Tessa's Recipe Rundown...
Taste: Totally and completely customizable!
Texture: Again, the cookie butter can be as thick, as creamy, or as thin as you want!
Ease: Super duper easy.
Appearance: Pop these in mason jars with a fun label and you have yourself a super adorable treat.
Pros: Delightful DIY mini project.
Cons: None!
Would I make this again? Absolutely. I'm guessing the three jars in my fridge won't last long!
The first time I ever tasted cookie butter I remember thinking to myself, WHY have I gone my entire life without this?! It really is pure heaven with every spoonful. Now I can’t believe it’s taken me so long to show you just how fun it is to make DIY Cookie Butter right in your own kitchen.
I’ve got 2 different methods for DIYing cookie butter than I’m sharing. They’re both in this step-by-step video and included in the printable recipe below. The best part? You can use any cookie you want. I’ve included some customization options below the video, along with packaging ideas and more tips. Enjoy!
The Two Methods
I’m offering two different methods just to give you some options. Method #1 is the simplest and easiest and utilized fresh ingredients. Method #2 is a little more involved and utilizes canned ingredients, but provides a richer and creamier cookie butter. Both are excellent!
DIY Cookie Butter Ideas
Cookies to use:
Biscoff Cookies
Oreos
Crunchy Peanut Butter Cookies (like Nutter Butters)
Crunchy Chocolate Chip Cookies
Sugar Cookies
Graham Crackers
Gingersnaps
Oatmeal Cookies (no raisins)
Add-ins:
Nuts (peanuts, almonds, and cashews work particularly well!)
Spices
Pumpkin Puree
Cocoa Powder
Extracts
Packaging
I used these 16 ounce wide-mouth mason jars and these rewritable chalkboard labels (they come with a chalk marker). This DIY Cookie Butter also makes a perfect homemade edible gift. Just wrap a pretty ribbon around the mason jar with a gift tag!
Cookie Crumb Breakdown
This is to give you an idea of how many cookies you’ll need. Different cookies have different weights, so you’ll either need to weigh out your cookies or measure your crumbs if you want to follow the recipe. Remember, these recipes are very forgiving, you can add as much or as little liquid as you want. Play around until the consistency is right!
These two different methods for DIY Cookie Butter let you use ANY cookie you want to customize your addictive cookie butter creations! Step-by-step video included.
Ingredients
Method 1:
2cups(8 ounces) cookie crumbs
2tablespoonsgranulated or brown sugar
1/3cupheavy cream, plus more if desired
1tablespoonunsalted butter, melted
Method 2:
2cups(8 ounces) cookie crumbs
4tablespoonsunsalted butter
1/2cupsweetened condensed milk
1/4cupevaporated milk
Cookie filling (such as Oreo crème), if any
Directions
Method 1
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: At this time feel free to add in larger chunks of cookie crumbs for a crunchier texture.
At this point you can remove the cookie butter to a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened.
Method 2
Place the cookie crumbs in a large heat-safe bowl.
In a small saucepan over medium heat, combine the butter, condensed milk, evaporated milk, and cookie filling, if any. Cook until melted. Remove from heat and pour about 1/2 cup into the cookie crumbs. Stir with a rubber spatula. Continue adding the liquid mixture very gradually to the cookie crumbs just until it is wet enough to hold its shape.
At this point you can remove the cookie butter to a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened.
Recipe Notes
Grind cookies in a food processor or high powered blender until very fine ground. Remove any fillings (such as Oreo crème) before processing.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I made this last night using big chocolate chip pumpkin cookies. It is delicious and turned out perfectly! I regularly get Cookie Butter from Trader Joe’s, but I don’t see doing that anymore. Thanks!
One question, any particular reason you can’t use cookies with things like raisins, etc in them? I am going to make individual specialized jars of this for my family for Christmas, but my brother likes oatmeal raisin cookies. Thanks for your help!
So happy you loved them, Robert! We don’t suggest using cookies with raisins in them as you want a crunchy cookie as your base. Any type of cookie that’s soft or chewy won’t grind up as nicely. Feel free to add raisins once the cookie butter is mixed though! What a fun gift to give for Christmas, great idea!
I made the Oreo cookie butter. Yummy. But after putting in the fridge I noticed it got very thick. Is there a way to thin it out, or is this the consistency? It’s good for using on a sandwich, but not necessarily for dipping?
Hi Shannon, not every ingredient has the same density. For an extreme example, 1 cup of rocks would not weigh the same as 1 cup of feathers. 1 cup of various ingredients will all have varying weights. Make sense?
Hi! How long can this last out of the refrigerator? I have to make in advance for a friend’s birthday gift and prefer not to refrigerate for about 4 days.
Well since there’s perishable dairy in the cookie butter it’s best refrigerated and will last in the fridge for 14 days. I think it would be fine for about a day at cool room tempt, but you’ll have to make that decision based on what you feel comfortable with.
I love this recipe <3 I actually tried making my own cookie butter at home and I cant decide which recipe I prefer. Check out my videos on my youtube channel Brittflix, I'd really appreciate the feedback!!https://www.youtube.com/watch?v=7n202A8V2ts
It really just depends on the kind of texture you’re looking for! Start small and keep adding ingredients until you get the consistency you like. Doesn’t need to be complicated 🙂
Can this be frozen? And if so, do you know for how long?
I want to make some for Christmas stockings (which will be PERFECT) and I’d like to be able to add the keeping cold/freezer instructions on the tags.
Thank you SO MUCH for all of your hard work – I’ve used several of your recipes, and every single one has been a huge success. (especially the pumpkin rolls)
Hi Cassandra! I’m so happy to hear that 🙂 I haven’t frozen this only because it keeps so well in the fridge, so I can’t say either way with 100% confidence, unfortunately.
can you use homemade cookies? the ones in the photos and instructions are all commercial cookies and quite dry. Do I have to bake homemade cookies further to make them dry out, if I can use them at all?
No worries, Debbie! Cookie butter is SOOO good. You can enjoy it by the spoonful. Use it as a dip with fruit, pretzels, etc. You can spread it on waffles, pancakes, toast, or crackers. Top it on ice cream or use it to frost cupcakes or cookies. You can even fill cupcakes or muffins with it. There’s endless ways to use it!
Thanks Cassie! Nope, I just wanted to give everyone an option. Method 1 is quicker and easier but uses fresher ingredients. Method 2 is richer and sweeter, but uses canned ingredients (which not everyone likes to use or has on hand).
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I made this last night using big chocolate chip pumpkin cookies. It is delicious and turned out perfectly! I regularly get Cookie Butter from Trader Joe’s, but I don’t see doing that anymore. Thanks!
One question, any particular reason you can’t use cookies with things like raisins, etc in them? I am going to make individual specialized jars of this for my family for Christmas, but my brother likes oatmeal raisin cookies. Thanks for your help!
So happy you loved them, Robert! We don’t suggest using cookies with raisins in them as you want a crunchy cookie as your base. Any type of cookie that’s soft or chewy won’t grind up as nicely. Feel free to add raisins once the cookie butter is mixed though! What a fun gift to give for Christmas, great idea!
Can you water bath can cookie butter?
Plan on trying as soon I make home fresh cookies
Hooray!
I want to make this to put into homemade ice cream. Any idea how it would freeze inside ice cream?? Thanks!
Can cookie butter be frozen?
Thank you for your recipe. Most recipes I found online uses corn syrup. You 2 options are perfect and tastes great!
So how many jars do you get from the recipe?
Hi. I was wondering if half-and-half can be substituted for heavy cream?
how can I prolong the life of this awesome spread? please let me know and how to do it. Thank you very much and more power
I made the Oreo cookie butter. Yummy. But after putting in the fridge I noticed it got very thick. Is there a way to thin it out, or is this the consistency? It’s good for using on a sandwich, but not necessarily for dipping?
Can this be water bath canned?
Can the cookie butter be canned to give it a longer shelf life if you are giving it as a Holiday gift.
Sorry, Susan, but I’m not sure because I don’t can foods.
Hi! I’d love to try this recipe, but I’m a bit confused. It states 2 cups, but then says 8 ounces in parentheses…doesn’t 2 cups equal 16 ounces?
Hi Shannon, not every ingredient has the same density. For an extreme example, 1 cup of rocks would not weigh the same as 1 cup of feathers. 1 cup of various ingredients will all have varying weights. Make sense?
Hi! How long can this last out of the refrigerator? I have to make in advance for a friend’s birthday gift and prefer not to refrigerate for about 4 days.
Thanks !!
Well since there’s perishable dairy in the cookie butter it’s best refrigerated and will last in the fridge for 14 days. I think it would be fine for about a day at cool room tempt, but you’ll have to make that decision based on what you feel comfortable with.
Can I used coconut cream instead of heavy cream? I avoid dairy as much as possible but really want to make this!
I haven’t tried that but I don’t see why it wouldn’t work 🙂
I love this recipe <3 I actually tried making my own cookie butter at home and I cant decide which recipe I prefer. Check out my videos on my youtube channel Brittflix, I'd really appreciate the feedback!!https://www.youtube.com/watch?v=7n202A8V2ts
Hi Tessa. this looks so tasty and probably good on its own but, I was wondering what you think the cookie butter is best used for? 🙂
I love this recipe! Many thanks from a lady who lives in a country where not even a single store sells cookie butter. 🙂
I’d love to mail this! Is it able to be canned?
can i susbstitute heavy cream with evaporated milk?
You can try! Let us know how it goes 🙂
LOVE the idea of using any cookie I want! Thanks!!!
Thanks! I’ve been talking about cookie butter all week but it doesn’t seem to be available in Australia yet.
If I wanted to add pumpkin puree, do I need to leave out the heavy cream or butter and what amount should I use?
It really just depends on the kind of texture you’re looking for! Start small and keep adding ingredients until you get the consistency you like. Doesn’t need to be complicated 🙂
Can this be frozen? And if so, do you know for how long?
I want to make some for Christmas stockings (which will be PERFECT) and I’d like to be able to add the keeping cold/freezer instructions on the tags.
Thank you SO MUCH for all of your hard work – I’ve used several of your recipes, and every single one has been a huge success. (especially the pumpkin rolls)
Happy Holidays everyone!
Hi Cassandra! I’m so happy to hear that 🙂 I haven’t frozen this only because it keeps so well in the fridge, so I can’t say either way with 100% confidence, unfortunately.
can you use homemade cookies? the ones in the photos and instructions are all commercial cookies and quite dry. Do I have to bake homemade cookies further to make them dry out, if I can use them at all?
The drier the better! So yes, try to bake them to the point where they’re on the crispy side 🙂
What do you use cookie butter for? Sorry I’m out of the loop here.
No worries, Debbie! Cookie butter is SOOO good. You can enjoy it by the spoonful. Use it as a dip with fruit, pretzels, etc. You can spread it on waffles, pancakes, toast, or crackers. Top it on ice cream or use it to frost cupcakes or cookies. You can even fill cupcakes or muffins with it. There’s endless ways to use it!
This is incredible! What is the reason behind two different methods? Is one preferred over the other? Thank you!
Thanks Cassie! Nope, I just wanted to give everyone an option. Method 1 is quicker and easier but uses fresher ingredients. Method 2 is richer and sweeter, but uses canned ingredients (which not everyone likes to use or has on hand).