Homemade Cookie Butter Recipe
Serves 34
15 mins prep
5 mins cook
20 mins total
This homemade cookie butter is ultra creamy, smooth, sticky, and tastes like delightful toasted, spiced cookies. It has brown butter which gives it a thick, creamy texture with a deep toasted flavor. Cookie butter is so easy to make, customize, and you can use it as a spread or in desserts! I used gingersnap cookies, but you can use Speculoos, Biscoff, Oreos, shortbread cookies, crunchy chocolate chip cookies - or any other hard, crisp cookie. Make it in less than 20 minutes!
Recipe makes 16 oz (500mL) of cookie butter.
Add the butter into a small saucepan and heat on medium heat until melted. Keep heating the butter on medium heat until bubbling. It will foam up and then the foam will subside.
cup unsalted butter
Gently and carefully stir to prevent the butter from burning. Once it starts to bubble again, keep a close eye on the butter and remove from heat as soon as you start seeing little bits of golden brown. Pour into a heat safe bowl to cool until warm.
Combine brown sugar and hot water in a separate small bowl or cup. Stir to dissolve the sugar and set aside until ready to use.
cup boiling hot water
tbsp brown sugar
Add the gingersnap cookies into a food processor or blender. Pulse or blend until fine crumbs. Add hot water and sugar mixture and blend until smooth and creamy.
oz gingersnap cookies
Add salt and pour the brown butter into the food processor - make sure it isn't hot so that the food processor doesn't melt! Blend until smooth and creamy. Transfer into a container or jar to store and pop into the fridge for about 1-2 hours until thickened and set.
tsp sea salt