Cookie butter is pure magic! If you haven’t experienced this glorious concoction, this is the perfect opportunity. Cookie butter, similar in consistency to nut butter, takes dips and spreads to a whole new level. It goes perfectly with pretzels, apples, graham crackers, ice cream, a giant spoon…
I first stumbled upon this recipe for homemade cookie butter on a lovely little blog called A Beautiful Mess. I though it would make the perfect low-budget DIY holiday gift, so I set out on a little adventure. The beauty of this recipe is that you can use any cookie your heart desires. The hard part is picking just one. I decided to test out the recipe with Milanos, Keebler Chips Deluxe Rainbow Cookies, and Nestle Chocolate Wafers. All three turned out to be absolutely delicious, so it’s safe to say that you really cannot go wrong here.
2 cups finely chopped cookie crumbs
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
1/2 stick butter
1. Place cookies of your choice in a food processor and pulverize until they create a very fine powder. If your cookies contain chocolate chips the crumbs will stick together slightly. If you are using a cream-filled cookie like Oreos I recommend removing the filling, but it’s your call!
2. Melt together the butter, sweetened condensed milk, and evaporated milk on the stovetop or in the microwave.
3. Pour small amounts of liquid into the cookie crumbs until you get the consistency you want.
4. Let the cookie butter cool. Give it a stir once it has reached room temperature. It most likely will be drier than before. Add a few drops of water to smooth it out if you need to.
5. Pack up your delicious cookie butter into a mason jar or other cute container. It must be stored in the fridge!
Share a picture of your adventures in cookie butter with us on Instagram! (@thedandelionpatch)