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Homemade Cookie Butter

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Homemade Cookie Butter
  • Prep 45 min
  • Total 2 hr 45 min
  • Servings 32
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A delicious spread that tastes like your favorite cookies!
by: The Food in My Beard
Updated Apr 21, 2021

Ingredients

  • 1/2 roll from 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
  • 3/4 cup coconut milk
  • 2 tablespoons brown sugar
  • 1/4 cup shortening
  • Juice of 1 lemon

Steps

  • 1
    Bake 1/2 of the cookie dough according to the package instructions. Refrigerate remaining dough for another use. Meanwhile, microwave the coconut milk until warm. Whisk in the brown sugar. Break the cookies up and add them to the coconut milk. Whisk to combine.
  • 2
    Microwave the shortening until it's liquid. Squeeze in the lemon.
  • 3
    In a food processor, puree the cookies and slowly drizzle in the shortening/lemon mixture.
  • 4
    Pour into the container you will store it in, and place in the fridge for a few hours to cool and firm before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Move over, Nutella. Out of the way, peanut butter. Cookie butter is the new condiment king in town. 

    Cookie butter spread has been all over the internet the past few years, and for good reason! It’s basically the consistency of peanut butter or Nutella, but with the flavor of ginger cookies. This stuff is great, but the real revelation for me was – I can make cookie butter out of any cookie I want!

    I decided to make a version with my, and I think most peoples', favorite cookie – chocolate chip!

    After some research, it was easy to calculate how to make a tasty spread with chocolate chip cookies.

    First, bake the cookies. I used a half of a package of the Pillsbury chocolate chip cookie dough. You can bake half the package and save the rest for later, or you can bake the whole package and eat the other half immediately. Guess which one I did?

    The cookies are baked and some are getting eaten already.

    In a bowl, mix the coconut milk and some brown sugar, then add in the cookie crumbles.

    The cookies almost dissolve fully, but you'll need to put it into the food processor to get it all fully mixed. Stream in some shortening as the processor spins.

    Then just pour it into some jars and put it in the fridge!

    This spread is so good. Creamy, silky, and super sweet. It tastes great on a piece of toast in the morning, or swirl it into ice cream to make your new favorite flavor.

    A couple slices of this and a coffee is a great way to start the day!

    Dan Whalen doesn't always have a sweet tooth, but SPREADABLE COOKIES! He has been blogging for over 6 years The Food in my Beard check Dan's Tablespoon profile often to try his recipes with creative international spins.
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