How To Make Your Own Cookie Butter At Home

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There are two magical words that no one can resist: cookie butter. Whether you’re eating it once a year at the holidays or it’s a staple in your pantry all year long, there’s really no substitute for the sugary spread.

The formula is pretty simple: cookie crumbs, fat, spices and sugar. The only problem with store-bought cookie butter is that certain brands might use preservatives or other filler ingredients to make it shelf-stable. This is why making your own cookie butter is a life-long skill you should master.

Your first ingredient to consider is the type of cookie. Gingersnaps are your best bet if you want to mimic the classic Biscoff cookie butter, but Oreos or chocolate chip cookies will taste just as good. You should have about 40 cookies on hand for your standard batch of cookie butter. The second biggest ingredient is the type of fat. We’re team coconut oil (but you could also use canola or vegetable oil).

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In the base of a food processor or blender, crush the cookies and mix them with your favorite sugar and spices, milk and coconut oil. We’re pretty loyal to the gingersnap variety, using gingersnap cookies along with brown sugar, vanilla, milk, coconut oil, cinnamon and salt.

If you don’t want a bunch of milk involved, you can use honey and melted butter instead. To avoid dairy altogether, try making your own vegan cookie butter with cashew and coconut butter. The trick to any cookie butter is having the right liquid to cookie crumb ratio, keep adding liquid or fat (milk or oil) until you’re happy with the texture.

Homemade cookie butter might not have the same shelf life as the kind you’d buy at the store, but it’ll taste fresh and you’ll be able to personalize it the way you want. Spread your homemade cookie butter on toast, in between more cookies or smack in the middle of a peanut butter and jelly sandwich. Of course, there’s always the straight-off-the-spoon technique.

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