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.

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!

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

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.

Ingredients

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

Directions

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

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias