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DIY Cookie Butter Recipe

diy Cookie Butter

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.

Course Dessert
Cuisine American
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 14 ounces
Recipe by Tessa Arias

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.