How to Make Cookie Butter

How to Make Cookie Butter

By Erin Huffstetler | 12/16/2018 | 2 Comments
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Whip up a batch of cookie butter in less than 15 minutes. This homemade version is every bit as creamy as the commercial stuff, and it’s shelf-stable, too. If you don’t have time to bake, use store-bought cookies to make it. Either way it makes a fantastic gift or treat.

Cookie Butter Recipe

Ingredients:

1 cup ground cookie crumbs, packed (speculoos or gingerbread) Here’s my gingerbread cookie mix.
2/3 cup (room temperature) coconut oil
1/2 cup water
3 Tbsp light corn syrup
3/4 tsp ground cinnamon

This recipes makes one pint of cookie butter. Since most cookie recipes make two-three dozen cookies, on batch of homemade cookies is probably enough to make four pints of cookie butter. That’s great news, if plan to give it as a gift.

What You Do:

Gingerbread Cookie Crumbs

Finely grind your cookies in a food processor.

Packed Cookie Crumbs

Then, pack them into a measuring cup, just like you would brown sugar. If you use a typical cookie recipe, that makes two to three dozen cookies, you’ll probably find that it takes a quarter of your cookies to make a cup of crumbs.

Combine Crumbs, Water, Cinnamon and Corn Syrup in Sauce Pan

Combine the cookie crumbs, water, corn syrup and ground cinnamon in a sauce pan.

Cookie Mixture With Sugar Dissolved

Then, heat over medium heat, until the sugar dissolves, and the mixture begins to thicken. It should have a color and consistency similar to apple butter. Dissolving the sugar over heat is the secret to smooth, creamy cookie butter.

Remove the cookie mixture from the stove, and allow it to cool, stirring occasionally, until it’s no longer steamy.

Combine Cookie Mixture and Coconut Oil

Then, transfer the cookie mixture to a food processor, and add the coconut oil (which should be in a solid state). Blend until the ingredients are well combined, and the mixture is smooth.

Pour the finished cookie butter into a jar, while it’s still warm and thin. Then, refrigerate it for two hours.

Finished Consistency of Cookie Butter

This will re-solidify the coconut oil, and give you that thick, smooth consistency that’s reminiscent of peanut butter. Allow it to come back to room temperature, so it’ll be easy to spread. Then, enjoy.

Jar of Cookie Butter With Some Missing

This cookie butter recipe doesn’t have any dairy ingredients, so unlike a lot of other homemade cookie butter recipes, it can be stored in the pantry. In fact, I recommend storing it this way, so it remains easy to spread.

I’d love to tell you what the expected shelf life is, but with two teenagers in the house, ours is always gone after a few days.

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How to Make Cookie Butter

How to Make Cookie Butter

Use homemade or store-bought cookies to make this cookie butter. It only requires 15-minutes of hands on time to make a jar.


  • Author: Erin Huffstetler
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes (plus 2 hours of chill time)
  • Yield: 1 pint 1x
  • Category: Desserts
  • Method: Stove-Top
  • Cuisine: Belgian

Ingredients:

1 cup ground cookie crumbs, packed (speculoos or gingerbread) Here’s my gingerbread cookie mix.
2/3 cup (room temperature) coconut oil
1/2 cup water
3 Tbsp light corn syrup
3/4 tsp ground cinnamon

Instructions:

Grind the cookies in a food processor. Then, pack them in a measuring cup, like you would brown sugar. If you’re using a cookie recipe that makes two to three dozen cookies, this should use up about a quarter of your cookies.

Combine all the ingredients (except the corn syrup) in a saucepan, and heat over medium heat, stirring constantly, until the sugar dissolves, and the mixture thickens to the consistency of apple butter.

Allow the mixture to cool, until steam is no longer rising off of it.

Then, pour it in a food processor with the coconut oil (which should be in a solid state). Blend until smooth and well-combined.

Transfer the mixture to a jar, while it’s still warm and thin. Then, refrigerate for two hours. This will resolidify the coconut oil, and thicken your cookie butter.

Allow the cookie butter to come back to room temperature, so it will be spreadable, like peanut butter. Then, enjoy.

This cookie butter can be stored at room temperature, and will be easier to spread, if you do.

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Comments

    • It’s tasty on fruit or toast. It can be used in place of frosting on cookies or cupcakes, or you can just eat it straight out of the jar. Do a web search for “recipes that call for cookie butter,” and you’ll find all kinds of creative uses for it.

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