Homemade Cookie Butter – A Beautiful Mess

yes. Yes, that’s true. All your problems will be resolved as this information came to your life.

From home cookie butter Any cookie! We appreciate the time spent with cookies over the last few days for post-cookie cookie tasting and sampling. That was everything for you!

But seriously, we wanted to bring you a recipe that works with any cookie. So we searched until we found the best base for cookie butter and we think we found it!

You can start by creating one of our many Delish cookie recipes to use for this or by purchasing some in the store.

Related: Cookie Dough Dip, Oreo Dip, Dankaru Fan Fetti Dip, 30+ Easy No Bake Dessert.

Cookie Butter (with any cookies!) makes 1 1/2 cup

2 cups of cookie crumbs
1/2 stick butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
Water if necessary
Lided jar for gifts/storage

First, you’ll want to make cookie crumbs. If you have cookies that don’t have creamy middle fillings (such as chocolate chips or sugar cookies), you can put them straight into a food processor.

If you have stuffing (like Oreo or Nutter butter), you’ll want to open the cookies and first rubbish the stuffing with a butter knife. You will need to remove the filling as you will need to use dry bread crumbs.

Some cookies have a solid center that opens and cannot be reached (like Milan cookies), but chocolate chip cookies have a chocolate bit mixed in, which worked well so I think it’s fine.

Put the cookies on Food Processor Blend until very fine powder forms.

You’ll need 2 cups so just keep blending the cookies until you get there (all cookies are of different sizes or there are two sides per cookie, so the number of cookies you need is not the same).

In a small pot, heat the butter over low heat until it melts, then stir in the sweetened condensed milk and evaporated milk until it all melts together.

Start with 1/2 cup of liquid, pour into cookie crumbs and mix with a spoon. Continue adding a small amount of liquid until it becomes cookie butter just It’s wet enough to stay together.

Depending on how drying cookies dry in the first place, you will need more or less liquid. Truly buttery cookies (like sugar cookies) weren’t as needed as the dryer Oreo cookies, so keep checking and stirring even if you add more liquid.

Once the cookie butter is blended, chill in the fridge for 1-2 hours. If necessary, you can actually stop at this point and tastes delicious.

However, if you want to make the cookie butter smoother and make it easier to soak things, take the cookie butter from the fridge and stir in a very small amount of water (starting with 1/8 tsp) into the dough.

At first, the water will appear to separate from the dough, but continue to stir and mash.

You’ll notice that the cookie butter is a little loose as you stir more water. Continue adding and stirring until you reach the consistency you like, refrigerate the mixture again.

If you store cookie butter in the fridge, it should be good for at least a week or two. It may be even longer, but it is usually not long enough to find! And here’s a quick video tutorial of the process:

I love all cookie butter kids equally, buuuutOreo is my secret favorite. I’m obsessed with chocolate-covered pretzels, so I can imagine how good it would be to dip the pretzels in Oreo cookie butter. Elsie had it one morning with an apple for breakfast!

And of course, spoon cookie butter into a jar (these are Small bottle with wooden lid It’s really cute for gifts) And adding a simple paper label will make your homemade treatment the perfect gift!

If you want to skip to the eating part, Buy the already made cookie butter And you’ll get to the better part faster.

If you’re giving these, they Cute apron Or some Clean kitchen toolstoo. Which cookies do you use to make yours? xo. Roller