Filed Under: Cookies | Dessert | Videos

diy Cookie Butter

Recipe By Tessa Arias
December 16th, 2015
5 from 2 votes
5 from 2 votes

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: 15 minutes

Make DIY Cookie Butter in 10 min using ANY cookie! Even better than store-bought!

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!

How to Make DIY Cookie Butter

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.

Make DIY Cookie Butter in 10 min using ANY cookie!

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
Crunchy Peanut Butter Cookies (like Nutter Butters)
Crunchy Chocolate Chip Cookies
Sugar Cookies
Graham Crackers
Oatmeal Cookies (no raisins)

Nuts (peanuts, almonds, and cashews work particularly well!)
Pumpkin Puree
Cocoa Powder

How to Make DIY Cookie Butter


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!

How to Make DIY Cookie Butter

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!

26 Oreos (fillings removed) = 2 cups (8 ounces) cookie crumbs
28 Biscoff cookies = 2 cups (8 ounces) cookie crumbs
23 small chocolate chip cookies = 2 cups (8 ounces) cookie crumbs

Make DIY Cookie Butter in 10 min using ANY cookie! Even better than store-bought!

5 from 2 votes

How to make
diy Cookie Butter

Yield: 14 ounces
Prep Time: 15 minutes
Total Time: 15 minutes
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.


Method 1:

  • 2 cups (8 ounces) cookie crumbs
  • 2 tablespoons granulated or brown sugar
  • 1/3 cup heavy cream, plus more if desired
  • 1 tablespoon unsalted butter, melted

Method 2:

  • 2 cups (8 ounces) cookie crumbs
  • 4 tablespoons unsalted butter
  • 1/2 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • Cookie filling (such as Oreo crème), if any


Method 1

  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.
  2. FOR CRUNCHY BUTTER: At this time feel free to add in larger chunks of cookie crumbs for a crunchier texture.
  3. 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

  1. Place the cookie crumbs in a large heat-safe bowl.
  2. 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.
  3. 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.
Course: Dessert
Cuisine: American

Tessa Arias

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!)

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Recipe Rating

  1. #
    Cassie — December 16, 2015 at 9:51 am

    This is incredible! What is the reason behind two different methods? Is one preferred over the other? Thank you!

    • #
      Tessa — December 16, 2015 at 11:08 am

      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).

  2. #
    Debbie Thomson — December 16, 2015 at 11:04 am

    What do you use cookie butter for? Sorry I’m out of the loop here.

    • #
      Tessa — December 16, 2015 at 11:10 am

      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!

  3. #
    Patty — December 16, 2015 at 11:32 am

    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?

    • #
      Tessa — December 16, 2015 at 1:55 pm

      The drier the better! So yes, try to bake them to the point where they’re on the crispy side 🙂

  4. #
    Cassandra — December 16, 2015 at 12:17 pm

    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!

    • #
      Tessa — December 16, 2015 at 2:00 pm

      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.

  5. #
    Liz — December 16, 2015 at 2:58 pm

    If I wanted to add pumpkin puree, do I need to leave out the heavy cream or butter and what amount should I use?

    • #
      Tessa — December 16, 2015 at 3:41 pm

      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 🙂

  6. #
    Jacqui — December 17, 2015 at 12:32 am

    Thanks! I’ve been talking about cookie butter all week but it doesn’t seem to be available in Australia yet.

  7. #
    Patty K — January 13, 2016 at 9:32 pm

    LOVE the idea of using any cookie I want! Thanks!!!

  8. #
    ale — January 25, 2016 at 3:03 pm

    can i susbstitute heavy cream with evaporated milk?

    • #
      Tessa — January 25, 2016 at 9:00 pm

      You can try! Let us know how it goes 🙂

  9. #
    Desiree — February 2, 2016 at 7:37 pm

    I’d love to mail this! Is it able to be canned?

  10. #
    Esimay — February 28, 2016 at 12:14 pm

    I love this recipe! Many thanks from a lady who lives in a country where not even a single store sells cookie butter. 🙂

  11. #
    Shawn — March 7, 2016 at 6:06 pm

    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? 🙂

  12. #
    Brittney Vuong — April 7, 2016 at 5:46 pm

    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!!

  13. #
    Lucy Eliza — May 25, 2016 at 12:15 pm

    Can I used coconut cream instead of heavy cream? I avoid dairy as much as possible but really want to make this!

    • #
      Tessa — May 25, 2016 at 8:31 pm

      I haven’t tried that but I don’t see why it wouldn’t work 🙂

  14. #
    Maritza Mattar — May 30, 2016 at 4:25 am

    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 !!

    • #
      Tessa — May 30, 2016 at 11:17 am

      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.

  15. #
    Shannon — August 18, 2016 at 10:30 am

    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?

    • #
      Tessa — August 20, 2016 at 9:58 am

      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?

  16. #
    Susan — September 13, 2016 at 3:07 pm

    Can the cookie butter be canned to give it a longer shelf life if you are giving it as a Holiday gift.

    • #
      Tessa — September 15, 2016 at 3:04 pm

      Sorry, Susan, but I’m not sure because I don’t can foods.

  17. #
    Michele — August 7, 2017 at 3:58 pm

    Can this be water bath canned?

  18. #
    Trisa — September 21, 2017 at 5:37 pm

    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?

  19. #
    osprey b reyes — August 18, 2018 at 10:58 pm

    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

  20. #
    Banana — April 15, 2019 at 1:51 pm

    Hi. I was wondering if half-and-half can be substituted for heavy cream?

  21. #
    JESSICA GARCIA — September 24, 2019 at 1:27 pm

    So how many jars do you get from the recipe?

  22. #
    Trang — October 11, 2019 at 5:55 pm

    Thank you for your recipe. Most recipes I found online uses corn syrup. You 2 options are perfect and tastes great!

  23. #
    MTess — December 12, 2019 at 8:38 pm

    Can cookie butter be frozen?

  24. #
    Katie — June 3, 2020 at 3:02 pm

    I want to make this to put into homemade ice cream. Any idea how it would freeze inside ice cream?? Thanks!

  25. #
    Juan — November 13, 2020 at 4:17 pm

    Plan on trying as soon I make home fresh cookies

    • #
      Tessa — November 16, 2020 at 1:24 pm


  26. #
    Patti — December 28, 2020 at 3:22 pm

    Can you water bath can cookie butter?

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