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!
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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
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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
Instructions
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.
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).