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.
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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.
⅕ ½ unsalted butterGently 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.
⅕ ½ boiling hot water⅕ 2 brown sugarAdd 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.
⅕ 10 gingersnap cookiesAdd 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.
⅕ ⅛ sea salt
