Daily food & travel inspiration in your inbox

Get your cookie butter fix with Snickerdoodle, Mint Oreo, and Gingersnap flavors. And maybe try spreading it on something. Or not.

Snickerdoodle Cookie Butter

Ingredients

  • 12 Pepperidge Farm Sanibel Snickerdoodle cookies, stale

  • 4 tablespoons refined coconut oil, melted and cooled to room temperature

  • 1/2 cup sweetened condensed milk

  • 1/2 cup evaporated milk

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. In the bowl of a food processor fitted with the blade attachment, add the cookies. Process until the cookies are fine crumbs, like sand.

  2. Into the coconut oil, add the sweetened condensed milk, evaporated milk, salt and pumpkin pie spice. Whisk vigorously to emulsify. With the food processor running, slowly pour the milk mixture into the cookies until the cookies become a smooth butter, similar to the consistency of peanut butter.

  3. Remove the bowl and blade and pour the cookie butter into a glass jar with a tight-fitting lid. Store at room temperature for up to 2 weeks.

  4. Serve with pretzels, toast, cookies, ice cream, etc.

Snickerdoodle Cookie Butter

Gingersnap Cookie Butter

Ingredients

  • 2 cups gingersnap cookies

  • 4 tablespoons refined coconut oil, melted and cooled to room temperature

  • 1/2 cup sweetened condensed milk

  • 2/3 cup evaporated milk

  • 1/2 teaspoon kosher salt

Instructions

  1. In the bowl of a food processor fitted with the blade attachment, place the gingersnap cookies. Process until the cookies are fine crumbs, like sand. Remove 1/2 cup of the crumbs and set aside.

  2. Into the coconut oil, add the sweetened condensed milk, evaporated milk, and salt. Whisk vigorously to emulsify. With the food processor running, slowly pour the milk mixture into the cookies until the cookies become a smooth butter, similar to the consistency of peanut butter.

  3. Remove the bowl and blade and pour the cookie butter into a medium mixing bowl. With a rubber spatula, fold the remaining 1 cup of cookie crumbs into the cookie butter. Pour the butter into a glass jar with a tight-fitting lid. Store at room temperature for up to 2 weeks.

  4. Serve with pretzels, toast, cookies, ice cream, etc.

Gingersnap Cookie Butter

Mint Oreo Cookie Butter

Ingredients

  • 36 mint Oreo cookies

  • 4 tablespoons refined coconut oil, melted and cooled to room temperature

  • 1/2 cup sweetened condensed milk

  • 1/2 cup evaporated milk

  • 1/2 teaspoon kosher salt

Instructions

  1. Separate each Oreo cookie, removing the top and scraping the filling into a small bowl. Put the separated cookies into the bowl of a food processor fitted with the blade attachment. Process until the cookies are fine crumbs, like sand.

  2. Mash the mint cream filling with a spoon or fork until combined. Set aside.

  3. Into the coconut oil, add the sweetened condensed milk, evaporated milk and salt. Whisk vigorously to emulsify. With the food processor running, slowly pour the milk mixture into the cookies until the cookies become a smooth butter, similar to the consistency of peanut butter.

  4. Remove the bowl and blade and pour the cookie butter into a medium mixing bowl. With a rubber spatula, fold the mint cream into the cookie butter to create a marble, or swirl, effect. Pour the butter into a glass jar with a tight-fitting lid. Store at room temperature for up to 2 weeks.

  5. Serve with pretzels, toast, cookies, ice cream, etc.

Mint Oreo Cookie Butter
email

Email

print

Print

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox