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!This post may contain affiliate links. Read our disclosure policy.
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
diy Cookie Butter
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 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 🙂